Crystals are separated from the syrup using a centrifuge. Finally the molasses is treated with lime and mixed with raw juice to extract still more sugar. The crystallized sugar is dried in granulators, cooled and sold as granulated sugar, blended with flour to make powdered sugar or mixed with molasses to make brown sugar. It helps bread rise by acting as a food for the yeast. In baked products, it contributes to flavor and crust color as well as prolonged shelf life.
Sugar preserves jams, jellies and canned goods against the growth of yeast and molds.
Pulp, the vegetable matter remains of the beet, is pressed and dried to remove water, then formed into pellets. A ton of beets produces 110 pounds of pulp pellets, which are used as a nutritious feed for cattle. However, the high sugar content makes molasses perfect for fermentation processes, where it is used in the production of bakers' yeast, citric acid, pharmaceuticals, and alcohol. Molasses is also used as an animal feed supplement, where it adds nutrient value, texture, and palatability.