The molasses pre-treatment process allows the reduction of bacterial pollution and impurities. It combines a thermal treatment and a purification by decantation.
C-Molasses epuration consist in a hot decanting with low pH of the diluted molasses before their fermentation. The precipitated solids are then washed to reduce sugar losses.

• Low consumption of low pressure steam
• Double static decanters 85°C – pH 2-3

• Enhanced fermentation thanks to the decrease of osmotic stress on yeast
• Reduction of initial bacterial contamination of molasses
• Reduced clogging of downstream units, mainly vinasses concentration : increased production hours
• In case of separation, the dried yeast recovery, richer in proteins, is eased.