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Evaporation and Crystallisation

     All the previous refining processes have been carried out on liquors that are 60-65% concentration (Brix). An evaporator is used at this stage to remove some of the water prior to crystallisation. The resulting syrup, which is known as evaporated liquor, is about 74% solids. The fine liquor is fed into large vacuum pans where the sugar crystals are grown. The syrup is heated indirectly by steam to about 80C where it boils due to the vacuum applied to the vessel. The use of a vacuum and the resulting reduced temperature helps to minimise the creation of colour during the process.