Cut Cane - Juice - Syrup processing within ~24 hrs - commercial Sugarcane Mills target 16 hrs.
Cut Cane & use a Heavy Duty Garden Shredder/ Mulcher & then a 3-Roller Mill (or hydaulic wine press) to extract juice.
Unless you scrub cane clean - juice will be very dark & dirty.
Next step is Fine Screening Filter prior to Mix Juicer - Holding tank at 78c for 1 hr with Lime added to pH of 7.8-8.0 to break down natural cane fibre starches with cane amylase.
Clarify your juice with a food grade flocculant to settle out the Mill Mud.
You then need to evaporate the water off the juice (SugarCane is ~70% water/ 15% Fibre 15% Sugar). Vacuum Evaporator is the best way to go here to increase Brix from ~15-16 of Juice to ~60 of Cane Syrup.
If you want an Agricole style product - just filter the juice & let wild ferment or add in your yeast.
If you want Cane Syrup for a Rum Fermentation than the above process is just a 'snapshot' of the reality of Commercial Sugarcane processing & Cane Syrup Production.
Panela/ Muscovado/ Pilloncillo/ Rapadura are all essentially dry Massecuite - boiled, unrefined raw sugar syrup. SugarDaddy on here is your man for Panela.
How do I know this - I do all of the above every day including the Farm to Barrel process of Rum & Agricole production in Australia - including Crushing/ Juicing/ Syrup/ Fermentation/ Distillation/ Barrel Management.
Happy to assist.