Molasses obtained after processing sugar beets contains approximately 60% sucrose and 40% other components (K on a dry basis). Non-sugar materials, expressed as a percentage by weight of molasses: 10% inorganic salts, especially potassium, raffinose (about 1.2%); the trisaccharide cystose, the artificial product of the process; organic acids (formic, acetic, propionic, butyric and valeric); and the main amino acids are glutamic acid and its derivatives and pyrrolidinic acid Baker's yeast; in fermentation technology for the production of ethanol, citric, lactic and gluconic acids, as well as glycerol, butanol and acetone; and as an ingredient in mixed foods or in the production of amino acids. The molasses residue after manufacturing cane sugar contains about 4% invert sugar, 30-40% sucrose and 10-25%. % of trace materials and a very small amount of raffinose and does not contain betaine, but unlike beet molasses, it contains about 5% aconitic acid.