Papelon is a form of Brown sugar, unrefined and heavy i its sweetness, still produced in Venezuela n this oven dating from 1812 in Venezuela still followa the traditional system of the first Papelon mills of hundreds of years ago. This is because this is how to make Papelon. Above the large plataform made of cementthere are several large hooles . Calderas fit into the these hooles and are placesthere for the sugar juice to be cooked. There is not thermometer, so they have to coordinate closelythe heat, the cane fuel, the distrucition of the fire and the boiling sugar juice.