. The Cuba review. Cuba -- Periodicals. ainmi i e^~x. centrifugals. It is run into these machines charge by charge and the crystals of sugar are separated from the molasses. Each charge of a centrifugal, usually forty inches in diameter, gives nearly a bag of sugar. This is strictly "first sugar" and the molasses is "first molasses". The first molasses is pumped to tanks above the pan floor where it is heated and diluted with water to a density of 30° Beaume, and then run into storage tanks on the pan floor to be used in making crystallizer sugar. When sugar is boiled for t
. The Cuba review. Cuba -- Periodicals. ainmi i e^~x. centrifugals. It is run into these machines charge by charge and the crystals of sugar are separated from the molasses. Each charge of a centrifugal, usually forty inches in diameter, gives nearly a bag of sugar. This is strictly "first sugar" and the molasses is "first molasses". The first molasses is pumped to tanks above the pan floor where it is heated and diluted with water to a density of 30° Beaume, and then run into storage tanks on the pan floor to be used in making crystallizer sugar. When sugar is boiled for the crystallizers the grain is made with meladura so as to have a good nucleus. A pan is run up about two-thirds full and half of the mass is cut over to another pan, making two pans one-third full, which is sufficient grain to build on. Diluted first molasses is boiled on this grain until the pan is filled, then it is discharged into crystallizers which are of the same capacity as the vacuum pan. The length of time this massecuite should remain in the crystallizer depends on the kind of crystallizer and the grade of the massecuite. At some mills it requires from four to five days to get the best results. These crystallizers revolve slowly and as they cool down the grain continues to grow until they reach the atmospheric tempera- ture. This process might be said to be a mere continuation of the vacuum pan work, though it is much more economical and satisfactory than completing the work in the pan, a better separation of the grains from the molasses, and a better polarizing sugar being obtained. The crystallizer sugar gives an average polarization of 96° and sells as first sugar. The crystallizers are situated above the centrifugals, and the massecuite when ready for drying is handled in the same manner as the first massecuite, described above. The molasses from the crystallizer massecuite is called "second molasses", and is pumped to the storage tanks on the pan floo
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