The cane is crushed in generator-operated machines and collected in a cement tank. A drain then takes it to a kadai (pan) at the furnace-end. The pan is the third in a series of three and the least hot. Once the juice is heated to the required temperature, it��s transferred to the second pan and cleansed of impurities. A solution made of stems of wild ladyfinger, locally called sukhlai (Abelmoschus spp.), is used in clarification. The sukhlai is crushed and put in water. Polymers from the stems make the water sticky. A can full of this sticky solution is added to the boiling sugarcane juice, it makes the impurities in the juice rise up and they are ladled off.At this stage, chemicals get into the process to give the gur its preferred golden hue. A spoon each of sodium hydrosulphite (hydro) and sodium formaldehyde sulphoxylate (papri) and a capful of castor oil are added to the boiling syrup. They are supposed to rid it of impurities which the sukhlai solution cannot remove.The clear syrup then gets concentrated and after the required consistency is reached, it��s transferred to another pan right at the mouth of the furnace. This pan is the hottest of the three pans. Here the final concentration is done. The semi-solid product is then transferred to a flat platform, chak. Here it is cooled and a handful of phatki or alum is added to enhance the gur s colour. The gooey stuff is shaped into various forms�� laddu, chaku or khurpa�� and then dried. The process takes about an hour.
khadi gram udyog provide full know how, why u r searching here. Well you should have enough place to store sugar canes. At least two extractors to take out it juice,Pits for storing the molasses s.Burners for boiling it.Fill the boiled molasses s add a litle soda to clean it.The unclean or dirty part would come on top throw it in soak pit.Put the clean boiling syrup in moulds of different capacity without lids. Allow it to get set for three days. The gur is ready.
