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The vertical crystallizers are equipment manufactured in Brazil with technology from French company FIVES.

It is a technology used to obtain maximum final molasses exhaustion, usually with mass C. As a rule of thumb, it can be considered that the final purity of the honey drops one percentage point for every 5C temperature reduction of the massecute that leaves the vacuum pans. The vertical crystallizers can then lower the final purity of the massecute by up to five percentage points by reducing the temperature of the C mass about 45C. 

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