bhairavnath sugar works ltd
Bhairavnath Sugar Works Limited operates with four factories/units. The Units located at Sonari (Unit I), Vihal (Unit II), Lavangi (Unit III) and Washi (Unit IV) with a total capacity of 9750 TCD (Tonnes Crushing Per Day).
The Company commenced its commercial production in 2008-09 at Post Sonari, Tal. Paranda, Dist. Osmanabad by setting up a 2500 TCD Sugar plant. Now the plant has a capacity of 3500 TCD. Beside this plant the Company has set up 2500 TCD Sugar Plant at Vihal in 2011-12 and has also set up another 2500 TCD Sugar Plant at Lavangi, Tal. Mangalvedha, Dist. Solapur, in 2014-15.
Company has entered into Collaboration Agreement for running sugar factory with Shivshakti Shetkari Sahakari Sakhar Karkhana Ltd, Washi, Dist. Osmanabad having capacity of 1250 TCD in 2012-13. Further, the company has increased the capacity of plant to 2500 TCD and running the same from year 2013-14.
Sugar manufacturing process
Sugar manufacturing process at our plants takes place under strict quality control measures. We are always among the first to adopt latest equipment and technology to ensure that our product quality is best.
The sugarcane is harvested and the cane is loaded either in a bullock cart, truck or tractor trolley to the factory.
Cane is weighed using an electronic weigh bridge and unloaded into cane carriers. It is then prepared for milling by knives and shredders. Sugarcane juice is then extracted by pressing the prepared cane through mills.
Extracted juice mixed with water is weighed and sent to the boiling house for further processing. Residual bagasse is sent to boilers for use as fuel for steam generation.
This juice is heated and then treated with milk of lime and sulphur dioxide. The treated juice is then further heated and sent to clarifies for continuous settling. The settled mud is filtered by vacuum filters and filtered juice is returned to be further processed while the Oliver cake is sent out.
The clear juice is evaporated to a syrup stage, bleached by sulphur dioxide and then sent to vacuum pans for further concentration and sugar grain formation. Crystals are developed to a desired size and the crystallized mass is then dropped in the crystallizers to exhaust the mother liquor of its sugar as much as possible. This is then centrifuged for separating the crystals from molasses. The molasses is re-boiled for further crystallization.
Thus, the original syrup is desugarised progressively (normally three times) till finally, a viscous liquid is obtained from which sugar can no longer be recovered economically. This liquid, which is called final molasses, is sent to the distillery for making alcohol.
The sugar thus is separated from molasses in the centrifuge is dried, bagged (50 Kg and 100 Kg), weighed and sent to storage houses.
Sugar is made in different sizes and accordingly classified into various grades i.e large, medium and small.
|Business Type :
||Manufacturer / Exporters / Wholesale Suppliers / Retailer