Now I am reading from a book. It is entitled: Sugar: Cane and Beet (an Object Lesson). CS Marintineau is wrapping up his chapter on crystallization:
"The stage of finished crystallized sugar is thus rapidly attained. If it is "centrifugal," that is, a kind of superior raw sugar for the use of refiners, it simply goes into bags when cold, is weighed off, and ready for shipment. White crystals, and "granulated" - white crystals with a very small grain - are carefully dried before bagging. Granulated is dried in a heated revolving cylinder. The process is simple and rapid, and the sugar is soon ready for the bag."
"The only matters requiring notice are the after-products. They used to be considerable, but their quantity is gradually becoming smaller, and therefore, less important. In Java, where the practice is to take syrups back into the pan, thus swelling the quantity of so-called first products, the low black final product is very small in amount. In some countries the second products are so good in grain and colour that they fetch a satisfactory price in the market. The beetroot factories often turn out an excellent second product, much sought after by the refiner."
"A new method of dealing with the after products of the factory is now much employed. In boiling a viscous, impure, second syrup, it is not possible to produce in the pan as much grain as the syrup is capable of forming. But if the masse-cuite, after it leaves the pan, be subjected to a quiet stirring motion the portion of the syrup which was unable, owing to the inert state of the mass, to crystallize in the pan, will begin to deposit a further amount of sugar in the crystalline form, not by making new crystals but by building up the crystals that already exist in the mass. This has been called 'crystallization in motion.' The same process may be applied to the so-called first product, which has been boiled not only from pure juice, but also, at the end of the boiling, with an admixture of second syrup. This addition makes the masse-cuite, at the end of the operation, more viscous than it otherwise would be; but the process of subsequent stirring helps the viscous syrup to deposit more sugar on the grains, and the result is a good imitation of a genuine first product" (S)
If you could have read the whole book, I promise this could have been a good resolution.