Golden syrup – Pure genius in the making

Golden syrup is one of the most widely used sugar products across the UK, North America, Australia and New Zealand. Its popularity means it has distinct applications across the four seasons. In this blog, we explore the golden elixir’s applications from both a traditional and modern perspective, explaining how its unique flavour and extensive functional properties enhance production.

Golden syrup is inextricably linked to the Ragus story. Formulated in 1883 by our founder Charles Eastick and first sold in its now iconic metal tins just two years into production, it has since been officially recognised as the world’s oldest branded food product. Having made this breakthrough, Charles would then go on to develop unique methods for making brewers’ saccharum and other inverted sugars.

It has since become one of the world’s most ubiquitous and well-known sugar products. But how did the golden elixir come into existence and what role does it play in the Ragus of today?

Today’s golden syrup

Golden syrup is still produced at Ragus, but today it is manufactured in our state-of-the-art production facility located on the same Slough Trading Estate where Charles set the original Ragus factory over ninety years ago. It is a testament to the ingenuity of his original formulation that the product continues to be popular the world over, with consumers and industrial food producers’ alike findings its taste and colour invaluable to a huge range of products.

As with most full or partially inverted sugar syrups, golden syrup is primarily used when manufacturing products in bulk either as a humectant, to prevent crystallisation, or for its distinct flavour profile. It is also able to withstand higher baking temperatures, making it ideally suited for biscuits, cakes, cookies, and flapjacks. Our clients may produce these goods on an industrial scale for international retail, but recipes for how to reproduce their results at a domestic level can be found here.

Golden syrup production at Ragus Sugars today is the perfect fusion of our storied heritage and present-day expertise. We have developed the initial formulation devised by our founder Charles Eastick and combined this with our cutting-edge manufacturing facility, resulting in a superior product that is used in foodstuffs the world over.

The science behind the syrup

So what makes golden syrup so ideally suited to these applications? Not only does it possess a sweetness value approximately 20% greater than straight sucrose (white sugar), but it also has a subtle golden colour that gives many products their distinct appearance. Complementing this is the syrup’s mellow and instantly recognisable flavour with its sweet taste and thick consistency which is also referred to as light treacle, especially in the states. But don’t confuse any dark treacle with this light treacle: dark inky black syrup has a notoriously bittersweet flavour and is much thicker.

Drizzling golden syrup over porridge or pancakes have arguably been the most popular applications but it can also be a great way to sweeten chicken, roast ham, root vegetables and even glazed over grilled savoury dumplings.

Want to know more?

This informative video all about where it comes from, how it’s made and the people at Ragus Pure Sugars who make it. So, introducing and presenting the great British pure liquid gold product golden syrup – the staple ingredient of bakers, caterers and home cooks alike.

To find out more about Ragus’ heritage and its legacy in producing golden syrup, contact our Customer Services Team. To see more sugar news and updates, continue browsing SUGARTALK and follow Ragus on LinkedIn.