A methodology to calculate sucrose saturation concentration under normal conditions of evaporative crystallization of sugar was adopted and will be presented. Its practical application was supported in sugar boiling experiments that were previously described in Part I of this work. The calculated profiles of mass of crystals and supersaturation with time were used to determine the crystal growth kinetics of sucrose, at different stages of the strikes. Published data confirm the equilibrium and kinetic results obtained for pure sucrose and industrial cane syrups. Increasing non-sucrose-to-water ratios in the molasses clearly lowered the sucrose solubility coefficients. A similar effect on the crystal growth rate was harder to identify, since other parameters, like the ones related with the hydrodynamic conditions, are known to also influence it. The methods proposed proved to be robust and of direct application to sugar process crystallization.