Palm Crystal is one of the best use for health and our palm crystal will be only in high quality and affordable price.
The initial process of sugar making is practically the same as that of gur. In this case also, juice is deli-med, filtered and boiled. The juice when it reaches 110°C temperature is poured in the crystalline.
Now the mass is stirred, twice or thrice in an hour, for about 3 to 4 hours. On cooling, crystals begin to form. After 24 hours, the mass is removed and poured in small quantities in the cage of the Centrifugal machine which when rotated separates the sugar from the rab.
On working the machine with the handle, the cage rotates with a speed of 2000 revolutions per minute and expels the molasses through the perforated side walls of the cage, fitted with copper gauge filter depositing the sugar crystals on the inner walls of the copper or brass gauge.
In order to wash the sugar, water is sprayed on the sugar while centrifuging. This water cleans the sugar and passes through the cage flow, through a spout, down to the bucket kept below. The sugar deposited on the inner walls of the copper gauge is removed and the cage is fed with rab for the next charge.
The quality of sugar obtained by this method is slightly brown in color and not or well defined crystalline structure. Various experiments are being conducted to manufacture white regular crystalline variety of sugar from Palm juice with the help of small vacuum pans. In the case of vacuum, boiling, the caramalisation of sugar is much reduced as it boils at a low temperature.
The size and shape of the sugar crystals can also be better controlled in a vacuum pan.
The medicinal properties in it makes it a unique product that can be used by people of all ages.