CHANCACA / PANELA / RAW SUGAR
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Production process of the panela
First, the sugar cane is hauled to the module with trucks or mules.
Milling: the juice of the sugar cane is extracted, obtaining the raw juice which will be used as a raw material for the production of Granulated Panela. The bagasse, or sugar cane husks, is dried to be used as a source of energy for the oven.
Filtering and clarification: The raw juice passes through a cold filtration using filter-clarifiers, which eliminate large particles (bagacilla) and remnants of the sugar cane.
Juice storage: The clarified and filtered juice is collected in a recipient of stainless steel from which the juice will begin the process.
Cleaning and clarification: When the juice reaches 40 to 60 0C (104 to 140 0F) , a pH regulator is added which adjusts the pH of the juice from 5.2 to 6.8; this process permits the creation of thin layers called cachaza that are removed with instruments called descachazadores.
Juice evaporation: Once cleaned and clarified, the juice passes to a evaporation recipient where the temperature reaches 98 99 0C (208 to 210 0F) . Also during this stage the thin and white cachaza are eliminated. The juice is concentrated as the water evaporates.
Juice concentration: The juice is passed through concentration recipients where they become thick and molasses-like. Once the juices are concentrated enough, the thickened juice reaches a precise point of concentration to obtain the ecological sugar, this point is from 124 to 130 0C (255 to 266 0F) .
Crystallization: When the thickened juice reaches the point, it passes to a stainless steel recipient where the crystallization of the sugar occurs, thanks to continuous mixing with large wooden spatulas.
Cooling: Once crystallized, the sugar is cooled for half an hour to avoid compaction.
Sifting: The ecological sugar passes trough a stainless steel sieve with holes of 2 millimeters, the grains large than this will be reprocessed (added into the evaporation recipient) .
Once sifted, the various batches of sugar are blended in a stainless steal recipient with a capacity of 2000 kilos, in order to obtain a uniform color and texture
The panela is packaged first in polyethylene bags and then in a polypropylene bag, weighed, and sent to the homogenization and packaging plant located in Piura.
NUTRITIONAL CONSTITUTION OF
THE GRANULATED PANELA
Sucrose 83.3 %
Glucose 5.81 %
Fructose 5.81 %
Calcium 79.18 mgr/100g
Magnesium 81.21 mgr/100g
Phosphorous 68.46 mgr/100g
Iron 11.98 mgr/100g
NUTRITIENTS - PANELA
CARBOHYDRATES 85 - 95 %
PROTEINS 0.30 - 0.60 %
MINERALS 0.25 0.50 %
WATERS 1 2 %
FATS 0 %
Energy (KJ o Kcal) 310 a 350 CAL
Shelf Life: 12 months
Name of product Panela Sugar Granulated
Granulated panela (ecological sugar) is the juice extracted from sugar cane, dehydrated and crystallized only through the evaporation process. This sugar is neither refined nor undergo with chemical processing (clarifiers, anti-caking agent, etc. )
Method of Conservation To Temperature environment, once opened the packing(package) one preserve good covered in a fresh, dry and clean place.
Interior packing Packaging with polyetyelene x 50 Kg.
Packaging with polyetylene x 25 Kg.
Packing Bilaminated x 500 gram.
Exterior Packing Packaging with Polypropylene .
Cartoon boxes x 20 units of 500 gramm.
Handbarrows with plastic wrapper
Conditions of Storage Enviromental temperatura
Distribution method The load must be kept protected from the powder, dampness and sun light.
The load that embarks must be transported up to the port in a closed trailer.
Date of Maturity Sealed up to 36 months Once opened the packing material consume within 15 days.
Instructions in the label Remain covered in fresh, dry and clean place
Form of Consumption Direct: as sweetener of cold or warm drinks.
Indirect: as ingredient in the food elaboration.
Consumers Customers in general
Market Foreigner - Direct Consumption - Supermarkets Native - Direct and Indirect Consumption - Supermarkets and Shops of Organic products