Top Studs are to hold the Top Caps to avoid Roller Movement and side Studs are Long and throughout the side plates both sides to hold the Side Caps. Setting Keys are to adjust the Brackets for Roller setting.
Side caps shall be of Mild Steel. Side caps embrace the mill housing and this gives additional strength against any lateral thrust of the top Bushing with two bolts which are only for securing the cap in its working position.
Top roller Bushing shall be made out of phosphorous bronze. Bushings have Brackets which embrace the mill Side Plates having about 1.5 mm lateral play. Side roller Bushing shall be of M.S. Brackets lined with phosphorous bronze metal.
A,B Roller scrapers shall be of Mild Steel and are adjustable. The top scraper of the top roller shall be of floating type. The scraper blades for the juice grooves provided on the feed rollers shall be also adjustable.
C-roll Scraper shall be of Mild Steel construction fitted with Mild Steel C-roll Scraper stand with means of adjustment in horizontal direction from the outside. C-roll Scraper shall be grooved to match the rollers.
Coupling jointer are made of Cast Iron. One coupling will be attached to crusher shaft and the other coupling will be attached to gear box shaft along with tell bar to couple the gear box and crusher coupling.
Jaggery is commonly made from two products, that are sugar cane and date palm tree. We make the product using sugarcane. It helps in digestion by activating the digestive enzymes in our body. It is a natural product of sugarcane. It is in a more unrefined form than sugar. These include jaggery cake and Sakkara Pongal, a dessert made from rice and milk. It is also used to make traditional alcoholic drinks, such as palm wine, and for non-food purposes like dying fabric.
SSD Jaggery is a prominent Manufacturer and Exporter of pure jaggery products, initiated in the year of 2015 Erode Tamilnadu. Our objective is to provide the best and natural food products.Dedicated and qualified staff, comprehensive quality management system and world class food safety measures are the basis of our successful journey so far.
Sugar is one of the purest ingredients and a natural carbohydrate, found in fruits, vegetables and nuts. Jaggery making is a simple process comprising crushing of sugarcane for juice extraction, filtration and boiling of juice for concentration and then cooling and solidifying to give jaggery blocks. The juice is extracted in conventional crusher; this is then filtered and boiled in shallow iron pans.
The flavour of jaggery is just so heavenly. After came to know jaggery benefits I remove sugar from my daily use. Now I feel my body look so fresh and energetic. Also, I use it on a regular base to stay fit and healthy.
I drink a glass of milk with jaggery every day, it helps me to strengthen the bones and gives instant energy to the body gradually and for a longer time. Jaggery is a rich source of potassium, surprisingly effective as an aid for weight loss.
Jaggery, due to its richness in many essential nutrients, is an effective natural treatment for menstrual problems, especially providing relief from cramps. Clean blood will mean a healthier body and will ensure that it is free from any disease.
Humans have been sweetening their foods for thousands of years. Whether its through honey, natural sugar syrups such as maple syrup, or by using sugar beet or cane sugar, its all done to sweeten our dishes. Which sugar you use, used to depended on where you lived and what sugar type was available there. In regions where sugar cane grew (and grows), cane sugar is commonly used. In other areas one of the many other sweeteners might be more common.
Cane sugar grows great somewhat close to the equator and thus is commonly used in the surrounding countries. There are a lot of ways to process sugar cane into a suitable sweetener. You can either focus on completely isolating the sugar from the cane by using more advanced crystallization processes.
A more traditional process though doesnt create beautiful clean white sugar. Instead, the resulting sweeteners contains sugar, but also a lot of other ingredients naturally present in the sugar cane. This gives flavor bombs fully of sugar and all sorts of other ingredients. In India this product is referred to as jaggery. But, similar products can be found around the world such as panela from Southern America.
When we talk about sugar here, were talking about the regular granulated or icing sugar in your cupboard. The chemical name of this sugar is sucrose. Sucrose is sweet and has some amazing properties which makes it possible to transform it into caramels, toffees, honeycomb and much more!
Sugar cane is one of two major crops grown for this sugar production. The other is sugar beet. Cane grows in (sub)tropical climates and are literally canes, full of sugar. If you chew on a cut piece of sugar cane, you will taste the sugar immediately, its very sweet. Cane consists of roughly (exact numbers vary between harvests and types) 70% moisture, 15% of inedible fibers with the rest being sugars and a small amount of minerals and other minor ingredients. The sugar content depends on the geographical location, the season as well as growing conditions.
Once sugar cane has been harvested it cant be kept for long. It might dry out, sugar contents might lowering and because of its high moisture content it can actually be spoiled by micro organisms. Also, since we humans can actually eat all those fibers in the cane, we need to get rid of those. This is why the sugar cane needs to be processed after harvest, similar to how maple syrup needs to be boiled!
Sugar cane processing starts with the harvest. Sugar cane is harvested by cutting off the canes. As is the case for a lot of agricultural products, it starts deteriorating soon after. In warm weather, water will start evaporating and sugar (sucrose) might invert into glucose and fructose.
Processing of sugar cane can be done on a very small scale, in peoples homes as well as in huge manufacturing facilities that churn out a lot of cane sugar each year. The larger facilities tend to process the sugar more and generally produce those refined sugars we have in our kitchens. Those products tend to really be only sugar (sucrose molecules).
However, sugar cane can be processed in a lot simpler way requiring mostly just crushing of the canes and cooking the resulting syrups. This is how jaggery and similar products, are produced. Since you just cook the syrup, it contains a lot more different ingredients than refined sugar does. It has a very pronounced flavor as a result.
The manufacturing process continues by crushing the canes. By crushing the canes, the sugar + liquid within the canes are pressed out of the cane. Ideally, youre left with dry cane that consists mostly of inedible fibers and a vessel full of moisture and sugars.
The juice that ends up in the pans, still contains various impurities. These impurities have to be removed during the cooking process. During boiling some of the impurities will float to the top and form a skin on the syrup. This is then skimmed of, partially purifying the sugar syrup.
Ingredients can be added at this point to help the scum raise to the surface. Commonly used ingredients are baking soda for instance, which causes a vigorous boil to help impurities raise to the surface while also increasing the pH of the solution. Baking soda doesnt only help with impurities though. Sucrose, the sugar in cane, is prone to inversion. During inversion, sucrose, which is a disaccharide, may split into fructose and glucose (two monosaccharides). This process occurs faster in a more acidic environment, so increasing pH will slow this down.
The sugar syrup at this point is still very watery with pretty low concentrations of sugar. As such, you have to boil the sugar (just like you do for maple syrup). Your aim at this point is to evaporate more moisture to concnetrate the sugar.
In smaller production locations, the end point of cooking is judged by experienced cookers. They can see whether the syrup is sufficiently cooked by observing the bubble behaviour of the boiling syrup. Manufacturers are looking for a high enough temperature so that moisture is low enough to prevent spoilage of the sugar during storage. They are looking for a temperature of 115-177C (239-242F). This is considerably higher than the temperature to which maple syrup is cooked. Because of this higher temperature (and thus lower moisture content), it wont be liquid as maple syrup is. Instead, it will crystallize and solidify upon cooling, although varieties of softer jaggery exist as well.
Once the cane sugar solution has been cooked to a low enough moisture content, it has to cool down. The hot syrup can be poured into moulds immediately. Alternatively, it may be cooled down first before it is scooped into molds or container for further solidification and storage.
Instead of moulding the sugar, it can also be transformed into a powdery material. By forcing the sugars in the syrup to crystalilize and by moving the syrup while it is crystallizing, individual sugar crystals will form instead of one plarge block. It still is the same material though and isnt refined sugar.
The powdered cane sugar you can buy in supermarkets is essentially a more refined version of the jaggery described here. It truly is just sucrose molecules and nothing else. This cannot be achieved by simply boiling the mixture. Instead, the manufacturing of these sugars uses a crystallization process. The sucrose crystals within the sugary solutions crystallize. As such, it is very easy to remove them from the rest of the mixture and you can end up with very pure sugar crystals. The non sugar part is centrifuged away and is what makes up molasses.
Sucrose itself doesnt have a lot of flavour apart from its sweetness. Jaggery on the other hand, ads a lot of flavour. It has quite some bitter notes. If you havent had jaggery, but have had molasses, it will remind you of molasses. This is to be expected though since jaggery essentially is sugar+ the molasses since the two have not been separated in jaggery production.
A more technical definition of jaggery would be non-centrifugal cane sugar or evaporated can sugar. In other words, the sucrose has not been forced to crystallize and separate from the rest of the mixture. Jaggery is an Indian term for describing this product, but there are a lot more very similar products around the world. They might all change slightly in their manufacturing process, but are essentially the same: boiled down cane sugar syrups. Panela, muscovado, gur, turbinado, they all are very similar.
In Indian sweet dish using jaggery, coconut and chana dal as a filling for these paratha (flatbreads). You can use regular sugar, but the jaggery makes it less sweet and enriches the flavour. This recipe is based on one from Chai, Chaat, Chutney by Chetna Makan.
As many as 119 sugar mills in the Uttar Pradesh are operating this year and around 40 lakh cane farmers are involved in cane farming in the state. According to the media reports, the sugar mills are yet to pay Rs 8,447 crore to the cane farmers for the previous season that ended on September 30. Millers attribute lockdown effect and delay in subsidy payments by the government to the delay in sugarcane payment.
As per TOI, Sugarcane farmer Jitendra Kumar from Madhusudanpur said, We are not getting our dues from sugar mills even after completing one year of crushing. Sugar mills are yet to commence operations, while kolhus are crushing cane from September. In such desperate conditions, farmers are being compelled to sell their produce at low rates to kolhu owners.