Is there a difference between coffee cubes and yellow sugar? the difference between yellow sugar and white sugar

In the 1970s swedish sugar company successfully developed a new method of making sugar cubes by vibration molding, also known as ssa or vibro. It applies modern consolidation technology to consolidate sugar grains into uniform and solid cubes by high-frequency vibration. The sugar cubes prepared by this method have better luster (because the grains on the surface are not crushed), uniform pores between grains, higher porosity and faster dissolution rate. This molding machine is similar to a belt conveyor and runs in a continuous cycle. It is equipped with 250 special alloy coated PTFE strip mold, each with 18 square holes. Using electric vibrator to make the mold produce horizontal high-frequency vibration, promote wet granulated sugar into small squares, and gather tightly and bond into squares. The sugar cubes are then discharged from the mold onto the conveyor belt by vertical vibration and mold lifting generated by another vibrator. After these molds are emptied, they are washed with hot water and dried with hot air, and then recharged. This method is more suitable for large-scale production.

The sugar cubes discharged from the forming machine are discharged onto a continuously running conveyor belt into the dryer. First use infrared or microwave irradiation, it will be quickly and evenly heated, and then dry with hot air, after 5 to 10 minutes. Then cool it with clean air and transport it to the packing room. The packing of sugar cubes should be done with a special automatic packaging machine, which first groups the sugar cubes on the conveyor belt according to the packaging requirements (the number of sugar cubes in each layer of the box, such as 25 pieces), sucks them together with an automatic vacuum suction head, and lays them flat on the packaging paper to become a layer. After reaching the required number of layers, the packaging paper is automatically folded and closed to become a box of products. The packing process does not need to touch the product by hand completely, so as to protect the high quality and integrity of the edges and corners of the cube sugar, and the packing speed is high. The production of the cube sugar is to mix refined sugar with proper crystal size and a small amount of concentrated refined sugar solution (or purified water) to become wet sugar containing 1.5 - 2.5% of moisture, and then make it into semi-cube shape by a molding machine, dry it to less than 0.5% of moisture by a dryer, and package it after cooling.

Traditional sugar cube molding machines use compression molding. The main part of the molding machine is a horizontal cylindrical drum, on its circumferential surface there are many rows (usually 24 rows) of elongated molds, each mold has more than 10 square holes. The drum rotates at a speed of more than 10 revolutions per minute. The humidified granulated sugar falls into the square hole at the top of the drum through the vibration hopper, rotates with the drum, and is gradually compressed by the pressure head moving outward from the center to form a cube. They are pushed out of the holes by the ram when rotated to the bottom position and discharged onto the conveyor belt. This method is also known as adant or hersey. The sugar cubes made from it are hard and angular