Many people are confused by the difference between molasses and treacle. For all intents and purposes, they are the same.

When producing white sugar a refinery is looking to obtain 99.95% sucrose from the base raw sugar, which contains some 95-99% sucrose. The balance consists of chemical and physical impurities, which include invert sugars and colours. The colour is formed during extraction of the sugar juice from the crushed cane. This contains the natural raw flavour and aroma of molasses.

Applications for Molasses and Treacle
At Ragus we offer two types of molasses/treacle with a higher or lower sugar content.

For products that require a smoother flavour, refiners syrup (partial invert) is blended with molasses (50:50 ratio) which produces the well-known product called black treacle. Higher quality molasses also goes into the production of refiners syrups for colouring and flavour.

Molasses is also sold direct for food preparation - again to achieve specific colour and flavour profiles.

Not all grades of molasses can have their gums, waxes and starch removed from the syrup and this molasses usually goes towards animal feed, or industrial applications.