The mixture of sugar crystals and liquor (massecuite) is centrifuged to separate the white sugar crystals. The separated liquor which still contains significant amounts of sugar is sent to a second, and then a third crystallisation stage to extract more salable sugar from the syrup.

The separated white sugar crystals discharged from the centrifuges still contain up to 1% moisture. This is removed by passing the sugar into a rotating two-stage dryer, through which filtered, heated air is passed.

The moisture level of the sugar at this stage is about 0.06%. Further drying occurs during conveying to the silos or packing areas and in conditioning silos