Catalog Product

Catalog Product

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Product Name : Palm Sugar

HS Code: 1702....

Size : 250gr,500gr,1000gr

Product Description

In the description of this product, we convey the stages of production and the content in this product.

Production process

The processing of ant sugar can be done from palm sap or from printed brown sugar. The process is as follows:

Lime deposition

The lime that is used as a preservative when holding the sap must be precipitated, as much as possible all the lime is precipitated because the higher the concentration of remaining lime, the more bitter the taste of the sugar produced, meaning the lower the quality.

Filtering and cleaning sap

After all the lime has been deposited, the obtained sap is filtered to remove unwanted foreign objects such as leaves, twigs, and insects.

Cooking

To get good quality ant sugar, the sap obtained must be cooked immediately. During heating, there will usually be foam containing fine impurities. This foam and dirt needs to be cleaned, because it will affect the quality of the sugar. The froth is removed by filtering with a fine sieve. The formation and evaporation of foam can be physically prevented by stirring or adjusting the temperature. Foam is formed due to excessive heat. The use of a vacuum device prevents loss due to foam. Stirring prevents the heat from concentrating a part or distributing the heat. The solution is constantly stirred so that it cooks evenly and is taken care not to burn the bottom. Over time the bubbles that occur are less and less and this indicates the solution is getting old. Cooking is stopped when the thick sap has exploded, or if it is dripped in circles in the water to form sugary threads that taste hard. The skillet is then removed from the stove, and the thick sap continues to be stirred while little by little it is taken with a stirrer to be smeared / rubbed on the edges of the pan.

Crystallization Process

An important additional process in the processing of palm sugar is crystallization and powder formation. After the sap is thick, the heating is stopped. The thick sap is stirred slowly in a fixed direction (unidirectional). When stirring is carried out the longer the faster to even out the development of crystal formation and prevent the occurrence of powder clumps. Stirring affects the level of fineness and uniformity of powder form.

Sifting

After the process of crystallization and powder formation is complete, the granulated sugar is sieved to obtain a uniform size. The ant sugar that does not pass the sieve is crushed and sifted again. The powders are packaged in waterproof packaging materials such as polypropylene. The content and benefits of sugar ants

1. Contains Thiamine (Vitamin B1)

Functions as a coenzyme in energy metabolism,

Strengthens the nervous system and muscles,

Help the body make and use protein.

2. Riboflavin (Vitamin B2)

Helps form red blood cells

Produce antibodies

Together with enzymes produce the energy needed by the human body

Together with vitamin A, it repairs the mucous membranes of the digestive tract

Inhibit cell damage during the energy production process

Improve the work system of the body's tissues and digestive tract

3. Nicotinic Acid (Vitamin B3)

Prevents and smoothes acne scars,

Prevent constipation and hemorrhoids.

4. Pyridoxine (vitamin B6)

Protein and Carbohydrate Metabolism,

Helps in the production of red blood cells,

Help the body's immune system.

5. Ascorbic Acid

Has the function of Antibiotics

Prevents Rheumatism, Flu and Asthma

•Prevent cancer

Create an immune system

Strengthens bones and joints

Antioxidant and able to ward off free radicals.

6. Calcium

Promote blood circulation

Normalize Blood Pressure

Balance the acidity of the blood

Prevent Osteoporosis (bone loss)

Prevents Heart Disease and reduces the risk of Colon Cancer

Recovering decreased/weakened sex drive

7. Niacin

Functions as a coenzyme in the metabolism of Glucose, Fat and Alcohol

Helping healthy skin, nervous system and digestive system

Lowering LDL cholesterol levels

Improve brain function