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After the gringing, sugar juice enters the clarification process to separate all the organic matter coming from the fields such as root and leaf waste, etc. in order to obtain a clear juice and carry on with the evaporation and concentration processes. The evaporation of water from juices is produced through a vacuum system, which speeds up the concentration process and avoids high temperatures that damage sugar molecules.

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The cane syrup generated by the evaporation process is clarified again to eliminate turbidity and any other impure remaining particle, which ensures crystal syrup ready to continue the process of sugar production.

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