Frank O'Kelly Written by Frank O'Kelly

Confectionery Production Magazine Visits Ragus HQ

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.