The crystal sugar, among the white sugars, is the one that goes through the fewest processes. It is from it that other types of sugar are obtained, such as refined and confectioner's. It has larger and more transparent grains, which makes it difficult to dissolve in liquids.
In order for it to turn into crystals, it passes through a centrifuge with water and steam, which causes the sugar to separate from the so-called honey, which is the by-product of ethanol. It all started when the Indians were able to solidify the sugar cane syrup and turn it into granular crystals, similar to coarse sand.