Work out sugar recovery percentage instantly with clear inputs, formula shown and shareable results.
Sugar recovery is sugar produced as a percentage of cane crushed, typically 9-12% in Indian mills. Comparing it with pol in cane shows how much of the available sucrose the factory actually captured; the gap is lost in bagasse, filter cake, molasses and undetermined losses.
Sugar recovery
Recovery % = sugar produced x 100 / cane crushed
Efficiency
Recovery against pol = recovery % x 100 / pol in cane %
Immature or overripe cane, staleness between harvest and crushing, extraneous matter, poor milling extraction and high molasses purity. Cane crushed more than 24 hours after cutting can lose a full point of recovery.
Sucrose crystallisation stops being economic once the mother liquor becomes too viscous and impure. Final molasses always retains sugar that cannot be recovered by crystallisation.