Cane Molasses

Cane molasses is used in a hugely diverse range of applications. Its flavour profile and colour means it is ideally suited to Christmas puddings, toffee, savoury sauces and cooking marinades. In addition, cane molasses is the principal ingredient in the distillation of rum, is used to produce ethanol, and is the primary ingredient in animal feed. Its dark colouring and bittersweet taste mean it is also used alongside caramel to produce beer styles such as stouts and porters.

Storage temperature
15 – 20 degrees centigrade.

Shelf life
Up to 18 months if left unopened.

Packaging and storage options
Bulk tankers and intermediate bulk containers (IBCs). Pails may be available depending on volume and location.

Cane molasses is a by-product from the sugar refining process. Sugar cane is harvested, stripped of its leaves and its juice extracted by crushing the cane. The juice is then boiled to produce a highly concentrated syrup, with this process also leading to the formation of sugar crystals. After a third and final boiling, the resulting liquid is cane molasses. Most of the sucrose present in original juice that has crystallised is then removed in a centrifuge, with this separating the crystals from the adhering film of the molasses. Using this production process ensures all the essential nutrients found in sugar cane are retained in the cane molasses.

At Ragus , we source our molasses from a range of certified mills and refineries across the globe. It arrives in the UK in tanker ships, offloaded and then transported to Ragus in temperature-controlled road tankers. Upon arrival, our laboratory tests the molasses to ensure it meets our high standards. The molasses is then transferred to holding tanks prior to processing.

The raw molasses, at this point not fit for food production, is then pumped into evaporating vats. In these, it is heated to over 80°C, purified, and, depending on the final product required, adjustments are made to the sugar content and acidity level.

After this, it is passed through 300-micron filter to remove any remaining impurities. From here, the molasses is cooled to a specific temperature and matured in holding tanks. As well as this, the molasses can be sent to the inversion pans for syrup production or to the blending plant for use in creating soft sugars.

When fully ready, the molasses is decanted through an 80-micron filter and packed into containers  before being delivered to customers.