VHP Sugar Production

The process of making VHP sugar involves a number of processes. Prior to grinding, the collected cane must first be chopped and shredded. The juice from the cane is then squeezed out by rollers and crushing equipment, which separates the cane into two products: sugar juice, which is refined into VHP sugar, and dry fibrous material known as bagasse, which is recycled or used as fuel.
After that, a pipe is used to transfer the sugar juice to another area of the mill, where it is cooked in vacuum pans to eliminate extra water and concentrate the sugar content. The juice is then mixed with sugar dust crystals to promote the formation of sucrose crystals around the dust crystals. Once completely developed, the liquid and crystals are delivered into a centrifugal chamber where the mixture is spun at extremely high speeds, separating the liquid from the sugar crystals. High-grade “A” sugar and “A” molasses are what are left (also referred to as first molasses). VHP is the brand name for high-grade “A” sugar.

VHP Sugar Production

The initial molasses is then boiled once more and put through another crystal formation procedure. After growing crystals, molasses and crystals are separated by spinning the generated crystals once more in the centrifugal chamber. “B sugar” and second, or dark molasses are the end products of this reprocessing. The second molasses has a significantly lower sucrose content than the first molasses, and “B sugar” is of lesser quality.

VHP Sugar Production

The procedure is then carried out one more, this time yielding final molasses, commonly referred to as “C” molasses or blackstrap molasses, and “C sugar.” The B and C sugars may then occasionally be remelted into a liquid solution and crystallized once more to create premium VHP sugar.

It takes a lot of sugar cane to make VHP sugar, and only twelve tons of VHP sugar are thought to be created for every hundred tons of cane that are processed.