Toronto, ON: Redpath Sugar Plant: Unloading and Processing Sugar

(Satellite)

Janey Anderson posted ten photos with the comment: "Wonder what raw sugar looks like in the ship holds? Here's a view from the deck of Chestnut unloading sugar at Redpath in Toronto."

Joanne Sanford: With the holds open and the product so exposed I wonder how they keep wasps, bees, ants, etc. out of it.

Janey Anderson: Joanne Sanford Garnet Reid so...I do know the answer to that question. The raw sugar is cleaned and fine-filtered to remove impurities (including bugs and birds), the remaining syrup is boiled in sugar pans, gently boiled until the water evaporates and the crystals start to grow.

Michael D Kent: Joanne Sanford unless the process has changed, raw sugar is dumped in the shed, most likely has holes, grated in the floor, heads up to the top of the building, weighed, molasses is mixed in, passes thru a screw, drops thru screens, down to another screening process, then the sugar boilers will their vats, cook it and checking the purity and if memory is good 75 - 77% purity meaning 77 % is crystal and other remains liquid. From the pans, the sugar drops in CF machines, syrup spins out and the crystal over to the dryers, then up to the screening room where there will separate the fine, super fine etc into the silos. Ooh all thru the process there are technicians checking the process.

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[Some comments talk about using food grade hydraulic fluid and grease.]

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Steve Vargo commented on Janey's post
The MV Puma is in Buffalo [at SweetLife Sugar Refinery] unloading raw sugar from South America. This is a picture of her hold.