Making Cane Molasses
All our sugar syrup production adopts BRC standard procedures inclView blog post
Renowned for its robust, bittersweet flavour and dark appearance, cane molasses is a nutritious and highly versatile product.
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.
Cane molasses possesses an almost-opaque appearance, is highly viscous and has a strong and robust flavour. Any caloric content found in molasses is the result of the small remaining sugar content left after its production process.
As it is not highly refined, cane molasses is also nutrient rich. For example, it contains following vitamins:
15 - 20 Degrees
Up to 18 months if left unopened
Bulk tankers, intermediate bulk containers (IBCs) and 25kg pails
|Description||Approx. (on sample)|
|Sucrose||31 - 41%|
|Invert sugar||15 - 25%|
|Moisture||19 - 21%|
|Dry material||79 –81%|
|Refractometer brix||80.0 –81.4|
Both cane and beet molasses are 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 is from these in tanker ships before arriving at Ragus in temperature-controlled road tankers. Upon arrival, our laboratory tests the molasses to ensure it meets our high standards, after which is 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 ranging from 7 kilo pails to 25,000 kilo road tankers before being delivered to customers across the globe.
All our sugar syrup production adopts BRC standard procedures including HACCP and undergoes a process of temperature/time, filtration, and final stage 80-micron filter prior to packing.