Sugar-Making 265 
when enough sirup is thrown off to permit crumbling. 
From the centrifugal machine the sugar is sent to the 
driers, where any excess moisture is removed by a 
current of warm air. The sugar is then ready to be 
sacked and sent to the market. 
The sirup thrown from the centrifugal machines goes 
to the second vacuum-pan, where it is further concen- 
trated; a second yield of sugar smaller than the first is 
taken from it in the centrifugal machine. The molasses 
is sometimes carried to tanks, where it is used in a manner 
discussed in Chapter XII. If the factory is equipped with 
the Steffen process, a third yield of sugar is secured. This 
yield is small and represents only that part which would 
remain as molasses or be partly saved, if the ordinary 
processes are used instead of the Steffen. 
THE STEFFEN PROCESS 
Regarding this process Rolph? has the following to 
say: “In some of the beet factories the sugar left in the 
final molasses is extracted by what is known as the Steffen 
process. The final low-purity molasses is diluted with 
water and cooled to a very low temperature, after which 
finely powdered lime is constantly added to the solution 
at a uniform and slow rate. The sugar combines with the 
lime and a saccharage of lime is formed which is insoluble 
in the liquid. The suspended matter, or saccharate, is 
then separated and washed in filter presses. 
“The cake from these filter presses, which is the sac- 
1 Rolph, G. M., ‘“‘Something about Sugar ’’ (1917), pp. 115- 
116. ‘ : 
