crystals grow as sugar from the mother liquor forms around them. The resulting sugar crystal and syrup mix is called a , from "cooked mass" in French. The massecuite is then passed to a centrifuge, where the High Green syrup is removed from the massecuite by centrifugal force. After a predetermined time, water is then sprayed into the centrifuge through a spray bar to wash the sugar crystals which produces Low Green syrup. The centrifuge then spins at very high speed to partially dry the crystals. The machine then slows down and a plough-shaped arm is deployed which ploughs out the white refined sugar from the sides of the centrifuge from the top to the bottom onto a conveying plant underneath where it is transported into a rotating granulator where it is dried using warm air. The high green syrup is fed to a raw sugar vacuum pan from which a second batch of sugar is produced. This sugar ("raw") is of lower quality with more color and impurities, and is the main source of the sugar dissolved again into the mother liquor. The syrup from the raw (Low green syrup) is boiled for a long time in AP Pans and sent to slowly flow around a series of about eight crystallizers. From this, a very low-quality sugar crystal is produced (known in some systems as "AP sugar") that is also redisolved. The syrup separated is molasses, which still contains sugar, but contains too much impurity to undergo further processing economically. The molasses is stored on site and is added to dried beet pulp to make animal feed, sold in bulk tankers, fermented to alcohol, or further processed. Molasses recovery Since molasses still contain sugar, it is advantageous to recover it. The Steffen Process was used to recover some, so advanced factories had a "Steffen house" next to the plant. During World War I, when imported potash from European sources was unavailable in the United States, "Steffen's wastewater" provided a good source, leading to a profitable income stream for a factory. The need disappeared immediately after the war. In the 1950s, industrial fermentation advanced to produce monosodium glutamate (MSG), previously produced in Japan by the expensive racemization process. Beet sugar molasses, with a Corynebacterium (especially Corynebacterium glutamicum) and combined with penicillin or a surfactant to block biotin, produced MSG as a result, which effectively produced large profits from what was