The Sugarcane stalks are chopped into pieces and the juice is extracted by adding water in milling. The juice is clarified in clarifier and the resulting syrup is concentrated in evaporators to remove water. The resulting concentrated syrup is added with small grains of sugar called slurry, which serves as seed for formation of sugar crystals.

The syrup is added till the crystals grow in required size. The syrup i.e., semi liquid mother liquor along with sugar crystals is called massecuite. The massecuite is sent to centrifugals where the Sugar crystals and molasses are separated from each other. The Sugar crystals are dried, weighed and packed.