96 THE SUGAR INDUSTRY. 
Granulated sugar is made by washing the grains in a centrifugal 
machine. It is then dropped into a storage bin from which it is 
carried to the granulator. This is a long rotating cylinder of iron, set 
at a slight incline, heated by steam. The sugar is thoroughly dried 
by passing through this cylinder, while the rotation prevents the 
grains from sticking together. Finally, the dry sugar runs over 
sieves which separate it into three or four different parts, according 
to size of the grains. Granulated sugar is also made in beet and cane 
sugar factories by subjecting the beet and cane juice to more thorough 
classification and simply washing the grains without remelting. 
Cut sugar, cubes, ete. (German Wurpelzucker), is made in different 
ways. (a) The sugar may be washed in the centrifugals, just as in 
the case of granulated sugar. When thoroughly washed it is taken 
out wet, containing 1} to 3 per cent water, and pressed or rolled into 
plates, which, after drying, are cut into desired dimensions. Instead 
of rolling into plates and cutting into cubes or domino shapes, the 
sugar is in some cases pressed into forms of required dimensions. 
(b) Some processes require a centrifugal drum whose inner circum- 
ference is divided into narrow partitions at right angles to the rim of 
the drum, so that when filled the sugar will form plates or cubes. 
After centrifugation the drums or forms containing the sugar are 
taken out todry and the machine refilled with massecuites.  Thesugar 
plates after drying are cut into desired dimensions. 
Cut sugar may be made either from ‘‘first’”’ or ‘‘second” refining 
sirup. The boiling in the vacuum pan is regulated according to the 
character of the grain desired, whether hard or soft. 
Candis or candy sugar consists of large well-formed crystals of high 
purity attached to threads. It may be pure white or colored yellow, 
brown, or red. Candy sugar made of cane juice may be colored 
yellow or brown with the molasses, but beet candis must be colored, 
if at all, with sugar color or caramel. Candy sugar is made by boiling 
the sirup rapidly in a vacuum pan at the temperature of 112° to 155° 
C. and pouring it into pots having threads running across their inner 
sides, on which the sugar crystallizes slowly. 
Loaf sugar commonly reaches the market in the form of cones. It 
is usually made by pouring the massecuites into large conical molds. 
After draining to some extent to secure consistency, the cones are 
placed in a centrifugal machine with the tip of the cone pointing to 
the rim of the drum. After washing, the cones are taken to the drying 
room. 
Lump sugar (Pile) consists of irregular pieces of loaf sugar or may 
be made by washing the raw sugar in centrifugal machines as in the 
case of granulated sugar. After washing, the centrifugation is con- 
tinued until a solid mass is formed, which is broken up into smaller, 
irregular, pieces called pile. 
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