FIELD: sugar industry. SUBSTANCE: method includes cooling of last crystallization massecuite at stirring and centrifugation of massecuite to produce yellow sugar and molasses containing fine saccharose crystals, and acid hydrolysis of molasses to level of reducing substances 6.5-17.6%. A part of molasses (5.0-15.0%) obtained from centrifugation of massecuite is mixed with its non-hydrolyzed part and a surfactant in amount 0.005-0.015% of the weight of molasses. Mixture is then cooled at stirring to 30-40 C for 4-12 hr to enhance growing crystals, which are further separated. Crystal-free molasses are stored and crystalline fraction is mixed with hydrolyzed molasses (1.5-2.5% of total molasses weight) obtained from centrifugation of massecuite. Resulting mixture is added to massecuite at the beginning of its cooling process. EFFECT: increased yield of saccharose. 1 tbl, 2 ex
