Learn more about how Ragus works and the journey from sugar cane to a range of diverse sugar and syrup products. All plants capture the sun's energy through their chlorophyll and use it to produce sugars.
To produce sugar crystals the mill has to follow several stages, from the arrival of the raw sugar cane to the point it gets shipped out in several thousands tonnes to sugar refineries.
Evaporators then boil the raw juice in a vacuum, heating it to a temperature of between 70°C and 130°C for up to two hours. The amber juice is then seeded with tiny sugar crystals, and again boiled under vacuum, which allows the crystals to grow to create a super-saturated massecuite syrup. Centrifugal machines spin the massecuite syrup (at 1,050 rpm) for two minutes to separate the crystals from the liquid.
At the port terminal, lorries discharge the bulk sugar onto a conveyor system, which stores the sugar in a warehouse that can hold up to 80,000 tonnes of sugar.
We manufacture our sugar products from natural raw materials according to rigorous quality standards, producing sugars of consistently high quality. To manufacture soft sugars we send the raw sugar to the blender after sieving and metal detection; the raw sugar is mixed with refiner’s syrup to coat the crystals with an adhering film. The sugar is then packed into 25 or thousand kilo bags, passed through another metal detector, and delivered to our customers around the world. Ragus specialises in the manufacture of three categories of crystalline sugars: Raw Sugars (which include Demerara, Raw Cane and Golden Granulated Sugar), Soft Brown Sugar and Muscovado Sugar. Soft Brown Sugar is produced with a fine caster-size crystal and coated with a distinctive blend of refiner’s syrup and treacle. We manufacture our pure syrups from natural raw materials according to rigorous quality standards, producing liquid sugars and invert syrups of consistently high quality.
The sugar crystals are dissolved in large inversion pans by heating the sucrose solution to over 70°C.
The syrup is then passed through a 40 to 50 micron (one micron is one millionth of a metre) filter to remove any unwanted gums, waxes, minerals or metal that might have been attached to the sugar crystal. Ragus specialises in manufacturing five types of Refinery Syrup Formulations: Golden Syrup, Cane Treacle, Liquid Sugars, Molasses and Invert Syrups. Golden Syrup and Refiner’s Syrup are partially inverted syrups, created by hydrolysing (breaking down) sugar (sucrose) to glucose (dextrose) and fructose. This glucose-fructose, or invert, has a sweetness value approximately 20% greater than sucrose. Cane Treacle is produced using molasses that contains higher levels of sucrose (30-40%) mixed with inverted sugars (15-30%) contributing to a more rounded, smoother flavour profile than conventional molasses. These are water-based sucrose solutions with a dry substance content of 66%, which can be made from white refined or raw sugars. Molasses is extracted from the cane sugar juice residues created when the sugar cane juice is boiled to extract as much sucrose as possible from raw sugar. Invert Sugars are created by hydrolysing, or breaking down, sugar (sucrose) into fructose and glucose (dextrose) by heating a solution of sucrose and applying a solution of acid or enzymes.
We manufacture our molasses from natural raw materials according to rigorous quality standards, producing molasses of consistently high quality. The raw Molasses is pumped into evaporating vats where it is heated to over 80°C, purified and adjustments are made to sugar content and the acidity level, depending on the final product required. When ready the Molasses is decanted through 80 micron filters, and packed into containers ranging from 7 kilo sizes to 25,000 kilo road tankers and delivered to customers around the world. With over 85 years’ experience sourcing and producing a huge range of specialist products, Ragus is constantly creating unique sugar products for custom applications.
Ragus’ highly specialised team creates blends of sugar and glucose to particular customer specifications.
Brewing Sugars are produced from Raw Cane and Demerara Sugars, with colours ranging from light brown amber to dark brown, and with flavours ranging from mellow to robust treacle. We can offer most of our extensive product range in both organic and Fairtrade versions: Golden Syrup, Refiner’s Syrup, Invert Syrup, Liquid Sugars, Molasses, Unrefined Raw Cane Sugar and White Cane Sugar (120 ICUMSA max). Ragus Sugars Manufacturing Limited ("We") are committed to protecting and respecting your privacy. This policy (together with our terms of use and any other documents referred to on it) sets out the basis on which any personal data we collect from you, or that you provide to us, will be processed by us.  Please read the following carefully to understand our views and practices regarding your personal data and how we will treat it.
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The data that we collect from you may be transferred to, and stored at, a destination outside the European Economic Area ("EEA"). White powder or granular white powder, available in a variety of particle sizes and DE* values. Sugar beet and sugar cane produce and store enough sugar that we can grow them specifically for their sugars. Instead mature harvested stalks are cut into 20 inch segments, placed in furrows in the field and covered with soil.
The stalks are washed, cut up and shredded and juice is pressed from them using high pressure rollers.
Fine fibre particles form a scum on the juice surface; other mineral matter sticks to the lime and settles as sediment. The separated syrup still contains a lot of sugar, so it’s spun four times to extract the maximum amount of raw sugar. The sugar arrives in thousand kilo bags inside metal cargo containers, which are taken directly from the ships to our Berkshire factory.
The juices are filtered, crystallised and dried, giving the sugar a mellow flavour and distinctive colour. This gives it an amber or a dark brown colour and a strong flavour profile, while the finer textured crystal size rapidly dissolves.
It’s stickier than other sugars due to its naturally high levels of molasses, which give a rich brown colour and characteristic toffee-treacle flavour. When ready the syrup will be decanted through 80 micron filters, and packed into containers ranging from 7 kilo sizes to 25,000 kilo road tankers and sent customers around the world.
Partially Inverted Syrup has a lower water activity than sucrose, so inverted syrups have greater preserving qualities (shelf life), reducing crystallisation and withstanding higher cooking temperatures, while adding a distinctive flavour and colour.
Owing to the relatively low sugar content, they must be stored in dry ambient conditions, and have a short shelf life.
These residues are very dark and contain trace minerals, as well as invert sugars and colours that make up the natural raw flavour and aroma of molasses. From here the Molasses can be sent to inversion pans for syrup production or to the blending plant for use in creating soft sugars. The Molasses is cooled to a specific temperature and matured in holding tanks.
These blends deliver consistent colour development, texture softening, flavour enhancement, binding of component ingredients and stability, for precise control of a specific formulation. They are fully inverted products; in liquid form they consist of 95% invert and 5% sucrose, while in crystalline block form they contain 75% invert, 5% sucrose and20% dextrose. As the water evaporates, sugar molecules break down into difructose anhydride, creating compounds that contribute to flavour and a very dark brown appearance – this process is called caramelisation. Ragus works closely with selected cane growers in developing countries as well as ethical movements, to ensure sugars are GMO free, with sustainable crop management certified to internationally recognised standards. This includes information you provide when you participate in discussion boards or other social media functions on our Site and when you report a problem with our Site. Google Analytics is a widely-used web analytics service provided by Google, Inc to generate statistics about visitors to websites. If you delete the cookie and you subsequently visit our Site a new _utma cookie is written with a different unique ID. When you view a page on our Site, the Google Analytics code attempts to update this cookie.
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Although we will do our best to protect your personal data, we cannot guarantee the security of your data transmitted to our Site; any transmission is at your own risk. Three weeks later sprouts will appear and after 12 months the sugar cane is ready to harvest. These solids are filtered from the juice and returned to the cane fields as natural fertiliser.
Special sugars are passed over a vibrating screen and through a rare earth magnet, to remove foreign particles, before being packed into bags.
The sugar is delivered to sugar refineries, where further clarification takes place to produce refined white sugar. Demerara and Raw Cane Sugars have a coarse crystal with a mellow flavour and amber colour, whereas Golden Granulated Sugar is made from juice that has been filtered more, to produce a mild flavour and golden colour. The free-flowing finer crystal size dissolves more easily.
It offers resistance to high temperatures and has a long shelf life, meaning that it can be used as one ingredient to replace both white sugar and molasses. It’s kept at a specific temperature as it’s transported in road tankers, and taken to our weighbridge to check quantities. Sugar-glucose blends are ideal for pharmaceutical syrup and elixir suspensions and medicated confectionery. Glucose syrups of different sweetness levels are used in the food and brewing industry for a range of applications, taking advantage of qualities like high viscosity (giving volume or chewiness), low water activity (increasing shelf life) and high levels of fermentable extract (an advantage in brewing).
Brewing Sugars are used for either economic reasons to produce the correct balance of colour and flavours, or as a nitrogen diluent to help clarify beer. Caramelised Syrups are used for colour and flavour development in dairy products, drinks, ice creams, puddings, savoury sauces and toffee. The information you give us may include your name, address, e-mail address and phone number. This cookie is used to determine unique visitors to our Site and it is updated with each page view. We will take all steps reasonably necessary to ensure that your data is treated securely and in accordance with this privacy policy.
Once we have received your information, we will use strict procedures and security features to try to prevent unauthorised access. These chains are composed of several dextrose molecules held together by very weak hydrogen bonds. The third and fourth spins are mixed with a magma of molasses to produce affinated and muscovado sugars, used to produce special sugars. From here the sugar can either go to soft sugar production or remain in its natural unrefined form. The syrup is now what we call fully inverted (95% invert sugar (fructose and glucose) and 5% sucrose).It can be kept in this state or we can add more sugar to produce a Partial Invert Syrup (44% sucrose-56% invert). Partial Invert contains 44% sucrose and 56% invert, and has a sweetness value approximately 20% greater than sucrose. The required declaration for use in colour development is caramel E150a or Plain Caramel, and for flavour development is Caramel or Caramelised Sugar. Google may also transfer this information to third parties where required to do so by law, or where such third parties process the information on Google's behalf. Each time you visit a different page on our Site, this cookie is updated to expire in 30 minutes, thus continuing a single session for as long as your activity continues within 30-minute intervals. Its shelf life is approximately eighteen months, depending on storage and climatic conditions. Invert contains 95% invert and 5% sucrose, and has a sweetness value approximately 40% greater than sucrose. By using our Site, you consent to the processing of information by Google in the manner and for the purposes set out above. Its shelf life is approximately six weeks, depending on storage and climatic conditions.Invert Sugars are used to keep icings and fondants moist, as they need a soft texture, and to help ice cream and sorbets scoop by depressing their freezing point.
They are effective spray-drying aids for flavors, fruit juices, and other hard-to-dry products.

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