METHOD OF FILLMASS PREPARING OF THE LAST CRYSTALLIZATION Russian patent published in 1996 - IPC

FIELD: food industry. SUBSTANCE: method involves the boiling down fillmass up to 91.0-91.5% CB and the following its crystallization by cooling to the required temperature by a few stages in mixers. Cooling rate in the first mixer is maintained to be 4.0-3.0 C/hr and fillmass is cooled to 62.0-57 C; in the second mixer - 3.0-2.5 C/hr and cooled to 48.0-43.0 C, and in the third mixer - at the rate 2.5-1.7 C/hr and cooled to 40.0-35 C. In the next mixer cooling rate is decreased by 1.0-0.5 C/hr as compared with former one. The cooling rate in the last mixer is 0.5-0.3 C/hr. EFFECT: increased sugar yield and accelerated crystallization process.