MANUFACTURING OF SHAKKAR 05/16/2022

Manufacturing of Shakkar

Name:

M. Bilal Tariq

Reg. No:
19-ARID-4699
Section:
T Morning
Submitted to:
Dr. Rai Muhammad Amir
Sbject:
Sugar Technology ( FT-502)
Date:
16-05-2022

Institute of food and nutritional sciences

PIR MEHR ALI SHAH

ARID AGRICULTURE UNIVERSITY RAWALPINDI

PAKISTAN

2022

Page 1|6
 MANUFACTURING OF SHAKKAR 05/16/2022

Manufacturing of Shakkar
Manufacturing of Shakkar is from sugar cane followed by clarification and concentration
process.
Main steps we use in Shakkar making process:

I. Extraction of Juice

II. Clarification of juice

III. Concentration of juice

Extraction of Juice:

 Generally, roller are used for juice extraction.

 It is driven by an 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 fine mesh

screen.

Page 2|6
 MANUFACTURING OF SHAKKAR 05/16/2022

Clarification of juice:

 The sugarcane juice contains colloidal matter, inorganic salts, fiber, various nitrogenous

substances, lipids, gums, wax organic acid, inorganic acid, pectin, etc.

 All these impurities were removed totally or partially in this clarification process.

 In the explanation system normally used forms of clarificants are used they're Organic

Clarificants and Inorganic Clarificants. In natural clarificants are shaped vegetables

beginning with Bendi, Sulkali, and Doela. Inorganic clarificants are used like Lime,

Hydrous Power, and excellent phosphate.

 The screen juice is taken in an open pan and firing starts slowly so that dissolved air

escapes and gummy, colloidal substances get coagulated by the adding of clarificants as

per requirement.

 It comes at the top surface of the juice known as scum and it is removed 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

color of gur produced will be inferior.

 In this lime, the process pH was maintained at 6.2 to 6.5.

Page 3|6
MANUFACTURING OF SHAKKAR 05/16/2022

Clarification of Juice

Boiling Of Juice

Concentration of juice:

 After clarification is completed by vigorous boiling, the temperature of boiling mass is

around 110 to 115o Boiling takes place for about 2 to 3 hours.

 The stage at which semi-fluid material is formed then it is transferred to rectangular

boxes or Bucket shape boxes as per requirement.

 This mass is allowed to cool and convert into powder form.

Page 4|6
MANUFACTURING OF SHAKKAR 05/16/2022

Concentration Process

Final Product

Page 5|6
MANUFACTURING OF SHAKKAR 05/16/2022

Packing and storage of Shakkar:

Shakkar stores well as long as it is stored in an airtight container / Bags in a cool and dry

place.

Page 6|6