|JAGGERY / GUR / PANELA PLANT|
|Net weight||2800 kg||4500 kg|
|Input Cane crushing Capacity||1000 kg / hour||1600 kg / hour|
|24 Tons / 24 Hours||40 Tons / 24 Hours|
|Shipping Volume||10 Cubic meter||15 Cubic meter|
|Electric motor||12.5 HP , 3 phase||17.5 HP , 3 phase|
|Output||3 tons||5 tons|
1000 in stock
Brown in colour, this is the most widely used variant of jaggery which is basically unrefined sugarcane juice extracted from sugarcane, which is manually prepared by using traditional techniques, which gives this jaggery that unique taste and texture. Prepared by boiling, churning and filtering by age-old methods, this jaggery is usually relished in its crystalized form.
Jaggery is an unrefined sugar product made in Asia and Africa.
It’s sometimes referred to as a “non-centrifugal sugar,” because it’s not spun during processing to remove the nutritious molasses.
Similar non-centrifugal sugar products exist all over Asia, Latin America and the Caribbean, although they all have different names (1).
These products include:
- Gur: India.
- Panela: Colombia.
- Piloncillo: Mexico.
- Tapa dulce: Costa Rica.
- Namtan tanode: Thailand.
- Gula Melaka: Malaysia.
- Kokuto: Japan.
About 70% of the world’s jaggery production takes place in India, where it is commonly called “gur.”
It’s most often made with sugar cane. However, jaggery made from date palm is also common in several countries (2).
BOTTOM LINE:Jaggery is a type of unrefined sugar made from sugar cane or palm. Much of the world’s production takes place in India.
Jaggery is made using traditional methods of pressing and distilling palm or cane juice. This is a 3-step process (3):
- Extraction: The canes or palms are pressed to extract the sweet juice or sap.
- Clarification: The juice is allowed to stand in large containers so that any sediment settles to the bottom. It is then strained to produce a clear liquid.
- Concentration: The juice is placed in a very large, flat-bottomed pan and boiled.
During this process, the jaggery is stirred and the impurities are skimmed off the top until only a yellow, dough-like paste remains.
This “dough” is then transferred to molds or containers where it cools into jaggery, which looks something like this:
The color can range from light golden to dark brown. This is important, since the color and texture are used to grade the jaggery.
Interestingly, Indians value lighter shades more than darker ones.
It is most often sold as a solid block of sugar, but it’s also produced in liquid and granulated forms.
BOTTOM LINE:Jaggery is made by evaporating the water from sugar cane juice or palm sap. It is sold as a block, liquid or granules.
|50 kg package||
Five 10kg Buckets of Jaggery