About Ragus – launch of new video

Oct 05 2017

A concise introduction into Ragus Pure Sugars

Our new corporate video has just been launched.
Designed to communicate quickly and easily Ragus Pure Sugars, our brand, our ethos and our direction going forward.

Produced to enhance the perception and understanding of our business in the
sugar marketplace and to our customers, the video will be distributed through
a range of on and offline channels – website, emails, social media, youtube, vimeo plus
all live business presentations.

We hope you enjoy watching this short film, as much as we did making it.

Watch the video here.

Ragus’ Pure Syrups range from familiar ingredients like Golden Syrup, to highly specialised products for industrial use, all manufactured at its advanced manufacturing site in the UK

 
 
 
 
 
 
 

 
 
 
 

 
 
 
 
 
 
 
 
 
 
 

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Sugar performance Inverts, Syrups & Treacles for bakery products

Jul 28 2017

At Ragus we supply a wide range of Pure Sugars to the baking industry, but providing actual sweetness is almost a secondary function to our products performance attributes as a component ingredient to create taste, texture and appearance.
 
Sugars are essential for sweetness but they perform many other essential functions in baked goods.
At Ragus we supply a wide range of Pure Sugars to the baking industry, but providing actual sweetness is almost a secondary function to our products performance attributes as a component ingredient to create taste, texture and appearance.
This is a vital factor that is often overlooked in the call for sugar reduction or sugar alternatives which may not be a practical choice for bakers.
No other sweetener performs all the combined functions of Pure Sugar and replacing it means adding binding agents, colours and preservatives.
The end product then becomes less natural and more expensive to produce. It is better to and more natural to use Pure Sugar, but focus on either portion control or use different types of Pure Sugars to achieve the required result.

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Ragus Director Ben Eastick writing in the British Baker Insight feature on Sugars & Sweeteners promoted the use of Inverts, Golden Syrups and Treacles in low-fat products.
These can allow for a reduction of between 20% to 40% over granulated sugar because they are sweeter.
 

“The fructose in invert sugars acts as a flavour attractant in baked goods, so
this will allow other ingredients that are not sugars to come through in the taste profile.
For darker baked goods, a switch from granulated sugar to treacles, which contain
invert sugars and molasses, can reduce total sugar content, while adding flavour,
colour development, minerals and trace elements.
Syrups also have an advantage over granulated sugar as they are ready to use,
which can reduce time, energy, labour costs and machinery requirements”.

Ragus’ Pure Syrups range from familiar ingredients like Golden Syrup, to highly specialised products for industrial use, all manufactured at its advanced manufacturing site in the UK
Ragus Invert Syrup – High in sweetness value
 
 
Ragus’ Pure Syrups range from familiar ingredients like Golden Syrup, to highly specialised products for industrial use, all manufactured at its advanced manufacturing site in the UK
Ragus Premium Golden Syrup – Naturally caramelised mellow flavour
 
 
Ragus’ Pure Syrups range from familiar ingredients like Golden Syrup, to highly specialised products for industrial use, all manufactured at its advanced manufacturing site in the UK
Ragus Black Treacle – Rounded smooth flavour
 
 
Insight feature on Sugars & Sweeteners available online at bakeryinfo.co.uk

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Ragus Pure Sugar Energy Fuels For 24 hrs

Jun 29 2017

Oliver Bryant powered by Ragus Pure Sugar Energy survived the toughest motor race in the world
Ragus supported driver, Olly Bryant prepares to take over night stint.
 

Local ice cream manufacturer Beechdean hired Ragus supported driver Oliver Bryant to race their Aston Martin V8 Vantage GTE in the Le Mans 24 hrs. Bryant, powered by Ragus Pure Sugar Energy, survived the toughest motor race in the world to achieve a mightily impressive 4th place in the LM GTE AM class, alongside Beechdean founder Andrew Howard and co-driver Ross Gunn.
 
On his second attempt of the twice around the clock event, the Buckinghamshire based star quickly adapted to his new machinery and produced a consistent drive to better his 2016 result of ninth.
 

“What a result, even to finish the race is an incredible achievement in itself. It was very hot this year, but Ragus Pure Sugar Energy kept my body running like clockwork”.

Well done to the Beechdean Motorsport team, here’s to a podium result in 2018!
 
 

 
Local ice cream manufacturer Beechdean hired Ragus supported driver Oliver Bryant to race their Aston Martin V8 Vantage GTE in the Le Mans 24 hrs
Beechdean Aston Martin blasts past fairground at midnight.
 

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Aston Martin Racing, Beechdean Motorsport
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Confectionery Production Magazine Visits Ragus HQ

Dec 14 2016

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Confectionery Production magazine Editor Katie Smith and Ragus Director Ben Eastick

Confectionery Production magazine Editor Katie Smith reports on her tour of the Ragus Production Facility in Berkshire UK and her discussion with Director Ben Eastick in connection to future Ragus expansion and developments of pure sugar ingredients for the taste, texture and appearance of chocolate, sweets, snack and bakery products.

 

Sweet like sugar

Since moving to its new factory in Slough, UK in 2011, pure sugars and syrups supplier Ragus Sugars has started to accelerate in terms of turnover and tonnage, increasing 35 per cent to £21 million ($27.2m) in 2015 and 32,000 tonnes respectively. New equipment has also allowed it to be more efficient with energy, wastage, processing time and process flow.

With the plant capable of producing around 50,000 tonnes per annum, director Ben Eastick believes there is room for expansion through efficiencies. “At the moment, we run five days a week. So we could run a night shift and run at weekends if we need to expand that capacity.”

Read the full article here.
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www.confectioneryproduction.com

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GOLDEN SYRUP – PURE GENIUS IN THE MAKING

Sep 26 2016

Introducing and presenting the great British pure liquid gold product Golden Syrup – staple ingredient of bakers, caterers and home cooks alike.
An informative video all about it’s origins, where it comes from, how it’s made and the people at Ragus Pure Sugars who make it.

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BRITISH BAKER MAGAZINE VISITS RAGUS PURE SUGARS HQ & PRODUCTION FACILITY

Aug 23 2016

BRITISH BAKER VISIT AFFIRMS
“… IF YOU NEED SUGAR THIS IS THE PLACE”.

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The market leading publication British Baker and associated news website recently
visited the Ragus Production Facility in Berkshire for further valuable insight about the
company and its operations.
Multi media reporter Ashley Williams interviewed Ragus Director Ben Eastick discussing
a wide range of themes in connection with the company’s natural sugar, syrup and molasses
products that are key component bakery ingredients – the company history, current
legislation, well-being issues, growth and future planning.

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Ben Eastick – Ragus Marketing Director

Ashley Williams summed up the visit “….if you need sugar this is the place”.
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Ashley Williams – Multi Media Reporter at British Baker magazine

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Bakeryinfo.co.uk

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