Applications
Because of its intense flavour, dark colour and bitter-sweet taste, black treacle is usually found in baked goods such as Christmas puddings, fruit cakes, parkin and gingerbread, as well as liquorice sweets and treacle toffee.
It is also used in savoury applications, helping to form the flavour of smoky marinades for meat or fish, and by brewers, especially when producing mild ales.
Tasting notes
A strong, rich flavour comparable to bitter-sweet molasses but slightly more rounded.
Nutrients and minerals include:
- Calcium
- Potassium
- Magnesium
- Sulphur
- Vitamin B6
How it is made
- At the cane mill, sugar cane is stripped of its leaves and crushed to extract its sucrose. The juice is boiled so that sugar crystals form, leaving a concentrated syrup. After two more boilings the remaining liquid is cane molasses.
- Most of the remaining crystallised sucrose is removed in a centrifuge. This keeps the essential nutrients found in sugar cane in the final black treacle.
- Ragus sources molasses from certified mills and refineries around the world. It arrives in temperature-controlled road tankers and is pumped into evaporating vats, heated to over 80°C, purified, and adjusted for sugar content and acidity.
- The molasses passes through a 300-micron filter, is cooled to an exact temperature and held in tanks to mature.
- It is then blended with refiner’s syrup in inversion pans to make black treacle, decanted through an 80-micron filter and packaged.
Ragus manufactures and supplies this product for industrial food and beverage brands. To learn more about this or our other pure sugar ingredients, contact our Customer Services Team.