Leaving the Mingler, the Magma travels to what look like large washing machines. These machines are called Affination Centrifugals and serve to spin the magma at roughly 1200 revolutions per minute in a drum-shaped basket. The basket’s wall is lined with a fine mesh screen that allows the liquid portion of the magma to pass through while the solid sugar crystals remain in place. With a final blast of steam any leftover molasses rinses away and the new product known as Washed Raw Sugar is allowed to leave the centrifugal for further refining.