Jaggery Making: How To Make Jaggery?

Jaggery making
Jaggery (or gur) is made from unrefined sugar, and is obtained by boiling raw,
concentrated sugar cane juice till it solidifies. Although jaggery is also made from the sap
of coconut and date palm, the one made from sugar cane is the one that's used most
widely.
How to make jaggery?

Historically, the sugarcane cultivators used crushers that were powered by oxen, but all modern
crushers are power-driven. These crushers are placed in fields near the sugarcane plants. The cut
and cleaned sugarcane is crushed and the extracted cane juice is collected in a large vessel. A
certain quantity of the juice is transferred to a smaller vessel for heating on a furnace.
The vessel is heated for about an hour. Dried wood pulp from the crushed sugarcane is traditionally
used as fuel for the furnace. While boiling the juice, lime is added to it so that all the wood particles
rise to the top of the juice in a froth, which is skimmed off. Finally, the juice is thickened. The
resulting thick liquid is about one-third of the original volume.
This hot liquid is golden. It is stirred continuously and lifted with a spatula to observe whether it forms
a thread or drips while falling. If it forms many threads, it has completely thickened. It is poured into a
shallow flat-bottomed pan to cool and solidify. The pan is extremely large to allow only a thin coat of
this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and
cooling. After cooling, the jaggery becomes a soft solid that is molded into the desired shape.
The quality of jaggery is judged by its colour; brown means it is higher in impurities and golden-
yellow implies it is relatively pure. Due to this grading scale, coloured adulterants are sometimes
added to jaggery to simulate the golden hue.
Jaggery (Gur):
Manufacturing of Jaggery is from sugar cane followed by clarification and
concentration process. It is Uncentrifuged sugar (i.e Without separation of molasses)
with minimum sucrose 70 to 80% by mass. It is also called as Gur.
Flow Chart for Jaggery Making Process:
Main steps in jaggery making process:

 Extraction of Juice
 Clarification of juice
 Concentration of juice
Extraction of Juice:
Generally three roller mills used for juice extraction. It is driven by electrical motor or
diesel engine. This extraction of juice is in the range of 60 to 70%. After extraction
of juice, suspended matters are removed by cotton cloth or finr mesh screen.
Clarification of juice:
 The sugar juice contains colloidal matter, inorganic salts, fiber, various nitrogenous
substances, lipids, gums, wax organic acid, inorganic acid, pectin etc. All these
impurities removed totally or partially in this clarification process.
 In the clarification process generally used two types of clarificants are used they
are Organic Clarificants and Inorganic Clarificants. In organic clarificants are
form vegetable origin like Bendi, Sulkali and Doela. Inorganic clarificants used
like Lime, Hydrous Power and super phosphate.
 The screen juice taken in open pan and firing starts slowly so that dissolved air
escaped and gummy, colloidal substances get coagulated by the adding of
clarificants as per requirement. It comes at top surface of the juice know
as scum and it is removing continuously . In this process temperature
requirement is 70oC to 800
 First added vegetable origin simultaneously small quantity of lime water is added to
reduce the acidity of juice but not to the extent to make juice neutrals because taste
and colour of gur produced will be inferior. In this lime process pH maintained
6.2 to 6.5. In some cases super phosphate. P2O5, and 0.25% concentrated
hydrous power are also added to obtain good colour of Gur (jaggey). While juice
temperature rising scum is removed by perforated strainers.

Concentration of juice:
 After clarification completed by vigorous boiling, temperature of boiling mass is
around 110 to 115o Boiling take place about 2 to 3 hours. The stage at which semi
fluid material is formed then it is transferred rectangular boxes or Bucket shape
boxes as per requirement. This mass is allowed to cool for solid form.
Composition and specification of Jaggery (Gur):

 It contains all the nutrients and substances present in cane juice. The nutrient value
of jaggery is slightly higher than that of crystalline sugar because it contains all
constituents which are normally separated in molasses in manufacturing of sugar.
 Recovery of jaggery in the range from 8 to 12% that depending upon the total solids
in cane.
 Jaggery graded in the market according to basis of colour, taste, hardness and
crystalinity which is judged by visual appearance. While in practically graded of
jaggery should be consider sucrose %, reducing sugar, moisture and colour.
Specifications Of Jaggery
S.No. Characteristic Grade 1 Grade 2
1 Sucrose % by mass( Min) 80 70
2 Reducing Sugars% by mass (max) 10 20
3 Moisture % by mass ( max ) 5 7
4 Water Solubility % by mass (max) 1.5 2
5 Sulphited Ash % (max) 3.5 5
6 Ash Insoluble in dilute HCL % by
0.3 0.3
mass (max)
7 Sulphur Dioxide In PPM 5 5
Note: Total Sugars expressed as invert sugar on dry basis shall be 90% from both
grade 1 & grade 2
Storage of jaggery:
Jaggery is consumed throughout the year in daily regular practice. The jaggery
detoriates faster in monsoon season when relative humidity is more than 70%. During
this season gur absorbs moisture from the atmosphere and becomes viscous and dark
colour. Hence jaggery blocks packed in gunny bags along with water proof sheet.
Organic Jaggery making Process:

In Manufacturing of organic Jaggery taking care from growing of sugar cane. In
sugar cane cultivation maximum used only natural organic fertilizers like cow dung.
The difference between organic and commercial jaggery making is mainly
in clarification process. In organic jaggery making process used only organic
clarificants and little bit of lime to decrease the acidity of juice. So organic jaggery
colour having dark when compare with commercial jaggery.
Liquid Sugar Manufacturing Process from sugar cane | Liquid Sucrose
Specialty sugar products Like Cube sugar | Candy sugar | Fondant sugars.
Brown sugar, its different making methods and also given its classification and
specifications.
Cocrystallization concept in sugar industry crystallization process.
Raw sugar definition, basic steps for raw sugar making process and raw sugar
specifications.
Refined sugar making process | Refined Sugar Manufacturing Process
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Jaggery making

How to make jaggery?

Flow Chart for Jaggery Making Process:

Main steps in jaggery making process:

Composition and specification of Jaggery (Gur):

Organic Jaggery making Process:

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