How Caramel is Made – Caramel as Syrups and Powders [Part 1 of 2]

Dec 13 2018

Caramel is an ingredient that it used in virtually every part of the food and drink industry; its purpose is to enhance taste and add colour to products. From bakery products to beers, to soups, sauces and even pet food, caramel in both syrup or powder form are used to create colour and flavour in order to make food and beverages look as good as they taste. Caramel syrups are also used in the pharmaceutical production of cough syrups and elixirs, while caramel in its powder form can also be used to add a deeper, richer colour in dry mixes for breads, cakes, toppings and dry pet food.

In this article we will discuss the caramelisation of sugar to produce a very deep, rich, dark brown coloured syrup, also known as burnt sugar. This type of caramel syrup is supplied by Ragus and is used to add flavour and colour to many dishes and beverages.

Ragus’ caramel syrup products are only made with either sugar that is burnt: a natural caramel known as E150a. Or with sugar and glucose syrup burnt with ammonia; not natural E150c. (An E number means that a food additive has passed safety tests and is approved for use here and in the rest of the EU.)

Burnt sugars are dark brown liquids or solids obtained by the controlled heat treatment of food sugars without any other chemical substances added. Burnt sugar gives a unique taste to food and beverages, but it is not a simple product to make; it takes practice and expertise to create.
Ragus’ Pure Syrups range fromfamiliar ingredients like Golden Syrup, to highly specialised products for industrial use, all manufactured at its advanced manufacturing site in the UK
 
Similar to making caramel, burnt sugar is the caramelization of sugar to produce a very deep, rich, brown-coloured syrup; despite being called ‘burnt’, you have to be careful not to overcook it as it would result in turning the mixture into a bitter, black product which cannot be used. The technique for cooking it, is to add sugar to water which is then heated to a temperature of 150 – 180 °C and stirred continuously until it turns a very dark brown.

What caramel syrup products does Ragus supply?
Ragus’ Caramelised Syrup E150a is dark brown/red in appearance and has a very rich taste but is made by the controlled burning of liquid sugar and glucose without any chemicals to create an aromatic flavour and dark amber colour.

Used to colour beverages such as brandies, bread, cakes, confectionery, preserved vegetables, fish and shellfish spreads, condiments, soft drinks, vinegar, alcoholic drinks, cheeses, breakfast cereals and processed meats. E150a is a permitted food colour worldwide.
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’ Caramel E150c has a black appearance with a very strong taste and is made by the controlled burning of liquid sugar with ammonia to create a very bitter flavour and dark colour.

It is used to colour beers, malt vinegar and sauces, soy sauce, confectionery, cheese, carbonated drinks, cereals, preserved vegetables, jams, jellies, marmalades and processed meats. E150c is a permitted food colour worldwide.

What Products can Ragus’ Caramel Syrups be Applied to?
• For brewing beer, craft beer or industrial beers our caramel syrups give different types of beer their colouring and they can reduce the bitterness and promote fermentation.
• They are used to give the caramel taste in ice cream and also to give the brown colouring found in caramel, coffee, rum & raisin flavours.
• Caramel syrups are used in alcohol as it enhances the brown tints of spirits and burnt sugars can also add flavour and distinction.
• In energy drinks our products add colour which creates the standard golden shades. Likewise, in carbonated soft drinks liquid caramel is used to provide colour while maintaining the brightness and clarity when fruit extracts or tannins are also present which have high acidic concentrations.
• Caramels are widely used in the baking industries in order to provide darker richer colours in products such a brown bread, puddings and cakes.

To see our extensive range of pure sugars and syrups and to order your ingredients, check out our new online tool, our Product Finder, where you can filter through 50 different products: http://ragus.co.uk/product-finder/

Ragus Fun Facts:
Our pure syrups range from familiar ingredients like golden syrup, to highly specialised products for industrial use.

No responses yet

How to use Ragus’ pure sugars for Scandinavian Christmas recipes

Dec 06 2018

Christmas is the time of year for traditions and everyone has their favourites, from the way they decorate their Christmas tree, to the amount of alcohol they put in their Christmas cakes; every family is different, and the meaning of Christmas is passed down through the generations.

Many of the Western Christmas traditions that we know, and love can be traced back to Scandinavian beliefs and customs; Norway, Denmark, Sweden and Finland all celebrate the festive season in a huge way, after all, it is the land of snow, ice, reindeers and Santa! Food and drink play an important role in the typical Scandinavian festive period, so do you fancy giving your Christmas meals a little twist this year by adopting some ideas from our Scandinavian cousins?

The good news is that a majority of their festive delights use products that Ragus supply; our products span pure sugars and syrups to special formulations created by our expert team on site at our laboratory in the UK. We are specialists in high quality natural pure sugars and pure syrups, from raw cane sugar to specialist glucose-sugar blends and with our new, simple product tool, you can filter through over 50 different sugars to find the right product for your food and drink needs: http://ragus.co.uk/product-finder/

Packed with an abundance of wintry flavours like cardamom and cinnamon, ginger and mustard, Scandinavian food is guaranteed to warm and comfort you during the long, cold winter days and nights.

From spiced ham (Julskinka) using mustard and dark brown sugar, to sweet fruit bread using golden syrup, from cinnamon biscuits and gingerbread houses (Pepparkakshus) to spiced Christmas cake using muscovado and dark brown sugar; there is something for everyone to enjoy this festive season.

Pure sugar produced by Ragus. Ragus is one of the world's leading pure sugarmanufacturers. It sources raw sugar from across the world to manufacture sugars, syrups and special formulations from its advanced UK factory. Ragus ships its sugars globally, delivering on-time and in-full to customers across the brewing, baking, confectionary, and pharmaceutical industries
 
Many of the Scandinavian recipes will work delightfully on the Christmas table or as part of your festive celebrations and Ragus has all the products you need to create these fantastic recipes.

Ragus’ Soft Brown Light Sugar is ideal to use in cakes, toffee, sauces and in biscuits; it also adds volume to cakes and flavour and colour to your recipes.

Our Dark Soft Brown Sugar provides a strong flavour and colour to ginger cakes, gingerbreads, fruit cakes and toffee-based recipes and its high molasses content adds moisture to your creations.

If it’s the spiced Christmas cake that takes your festive fancy, then it is Ragus’ Dark Cane Muscovado Sugar you will need; rich in flavour and dark in colour it is ideal for your Christmas cakes.

And last but certainly not least is the Scandinavian spiced sweet bread which contains golden syrup and is great paired with a cheese platter. Did you know the founders of Ragus invented golden syrup; take a look at how this amber-coloured form of inverted sugar syrup is made. Our golden syrup is used in a variety of recipes, it has a distinctive mellow flavour and is made from natural sugar ingredients. Click here to find out how we make golden syrup at Ragus: https://bit.ly/2zlGkz8

Scandinavian Spiced Sweet Bread Recipe:

Preparation time: 1hr 30 mins – Cooking time: 40 mins (or until browned)

Ingredients:

500 ml Whole Milk
14g Dried Yeast
3 tbsp Ragus’ Golden Syrup
Grated zest of 2 unwaxed oranges
40g Raisins/Currents/Mixed Fruits
1 tsp Ground Cardamom
1 tsp Fine Sea Salt
200g Strong Brown Bread Flour
500g Strong White Bread Flour
1 egg, lightly beaten
Chopped mixed nuts for decoration

Pure sugar produced by Ragus. Ragus is one of the world's leading pure sugarmanufacturers. It sources raw sugar from across the world to manufacture sugars, syrups and special formulations from its advanced UK factory. Ragus ships its sugars globally, delivering on-time and in-full to customers across the brewing, baking, confectionary, and pharmaceutical industries
 
Method:

Preheat the oven to 200°C/gas mark 6.
Heat the milk until it is lukewarm, then whisk in the yeast and Ragus’ golden syrup. Remove from heat and rest for 5 minutes.
Pour liquid into a mixing bowl and add the orange zest, ground cardamom and sea salt.
Gradually add in the flour until you have a firm dough.
Cover with a clean towel and allow to rise for at least 30 minutes.
Once risen, knead the raisins/mixed fruit into the dough.
Divide the dough into two and shape accordingly to your chosen style.
Place each loaf on a previously prepared baking sheet, cover and stand in a warm room to allow to rise for an additional 30 minutes.
Brush the loaves with the beaten egg and sprinkle with chopped mixed nuts.
Bake for 30-40 minutes or until the bread looks browned.
Remove from oven and cool before eating.

Pure sugar produced by Ragus. Ragus is one of the world's leading pure sugar manufacturers. It sources raw sugar from across the world to manufacture sugars, syrups and special formulations from its advanced UK factory. Ragus ships its sugars globally, delivering on-time and in-full to customers across the brewing, baking, confectionary, and pharmaceutical industries
 

Now join Ragus and pour yourself a glass of bubbly as we raise a toast to a very Merry Christmas to all our customers, employees, family and friends.

No responses yet