Cast: The raw sugar is dissolved in hot water by controlling the concentration of the resulting product called molten liquor automatically, through flow meters and density sensors.

Clarification: The aim of the clarification is the removal of turbidity and color-generating compound in the sugar. To achieve this purpose, molten liquor undergoes a process of clarification by flotation of the pre-heated liquor by introducing a stream of air that forces the impurities that were coagulated by the action of a flocculant and other inputs, to climb to reach the surface from where they are removed so that only the clear liquor free of impurities continue at the next stage.

Bleaching: In this stage of the process takes advantage of the condition of absorption present in the activated carbon for the removal of color. Used charcoal powder dosed in proportion to the flow of liquor through magnetic meters and automatic valves.

Filtration: Automatic filters of vertical fine mesh are used to remove previously added coal and residual flocks and difficult removal of colloidal particles by sedimentation or flotation. To make the filtration operation more efficient, filter aids are used such as kieselguhr or perlite for the formation of a filter cake that will allow longer operating cycles.

Crystallization: It occurs in vacuum (equipment of large heat transfer surface, operated to below the atmospheric pressure) where it occurs the formation and development of crystal sucrose. The product of this stage of process is called template or cooked mass; it consist of a material of high crystal content wrapped in a thick honey layer.

Centrifugation: The honeys that wrap the glass are separated by machines using centrifugal force by a mesh. Honeys separated in this operation are rich in sucrose and were returning to crystallization.

Drying: The crystals separated in the centrifuge are dried by contact with hot air in horizontal rotating drums called large sugar dryers. In the final section of the drum the made sugar make contact with cold air, to let the sugar in the discharge time of the dryer at a temperature similar to ambient temperature, thus avoiding the formation of agglomerates or lumps.

Packaging and storage: Finally the sugar is stored in silos or bins according to customer specifications and is packed in paper bags or in polypropylene production of a quintal (50 kg) or presentation of familial ½ lbs. 1 lb., 1 kg and 2.5 kg