Manufacturing of Jaggery is from sugar cane followed by clarification & concentration process. It is Uncentrifuged Sugar (i.e without separation of Molasses) with minimum sucrose of 70 % to 80 % by mass it is called as Gul / (Jaggery)
| Sucrose % by mass (min) | 50 |
|---|---|
Reducing Sugar % by mass (max) |
10 |
Moisture % by mass (Max) |
05 |
Water solubility % by mass (Max) |
1.5 |
Sulphited Ash (Max) |
3.5 |
sh Insoluble in dilute HCL % by mass(Max) |
0.3 |
Sulphur Dioxide in PPM |
05 |