Syrups

Our pure syrups range from familiar ingredients like golden syrup, to highly specialised products for industrial use.

Ragus product finder

With our new, simple product tool, you can filter through over 50 different sugars to find the right product for your industry.

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Ragus product finder
  • Golden Syrup produced by Ragus, one of the world's leading pure sugar manufacturers, from its advanced manufacturing site in the UK that also produces a range of pure sugars, blends and glucose products. Ragus sources raw sugar from across the world to manufacture sugars, syrups and special formulations from its advanced UK factory. Ragus ships its sugars across the world, delivering on-time and in-full to customers across the brewing, baking, confectionary, and pharmaceutical industries.

    Golden Syrup

    This is a traditional golden syrup made from natural sugars. It’s a partially inverted syrup with a sweetness value approximately 20% greater than sucrose, a distinctive, subtle colour, and a mellow flavour. It’s used as a humectant and to reduce crystallisation, which allows it to withstand higher baking temperatures for biscuits and cakes, as well as flapjacks and puddings. It contains no added flavours or colours.

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  • Ragus’ Pure Syrups range from familiar ingredients like Golden Syrup to specific custom formulations. Ragus sources raw sugar from across the world to manufacture sugars, syrups and special formulations from its advanced UK factory. Ragus ships its sugars across the world, delivering on-time and in-full to customers across the brewing, baking, confectionary, and pharmaceutical industries

    Black Treacle

    Black Treacle is a mixture of 50% refiner’s syrup and 50% molasses. It has a robust flavour similar to Cane Treacle, with a more rounded, smoother flavour than molasses. It is used in rich bakery products, Christmas puddings and rich fruit cakes. Black Treacle No.1 is also used as a natural food colourant.

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  • Liquid Sugars manufactured by Ragus. Ragus is one of the world's leading pure sugar manufacturers. It sources raw sugar from across the world to manufacture sugars, syrups and special formulations from its advanced UK factory. Ragus ships its sugars globally, delivering on-time and in-full to customers across the brewing, baking, confectionary, and pharmaceutical industries

    Liquid Sugar

    Adds sweetness and bulk to beverages, fruit-based preparations, bee feed, flavour and fragrances, dairy products, ice creams, toffee and sauces. Also aids fermentation and priming of beers and ciders.

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  • Ragus’ Pure Syrups range from familiar ingredients like Golden Syrup to specific custom formulations. Ragus sources raw sugar from across the world to manufacture sugars, syrups and special formulations from its advanced UK factory. Ragus ships its sugars across the world, delivering on-time and in-full to customers across the brewing, baking, confectionary, and pharmaceutical industries

    Cane Molasses

    Cane Molasses is extracted from the juice residues created when sugar cane juice is boiled to extract as much sucrose as possible. 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 cane molasses. It has a strong, robust, bittersweet flavour suited to Christmas puddings, toffee, savoury sauces and cooking marinades. Cane Molasses is also used as a natural food colorant and a dietary supplement.

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  • Ragus’ Pure Syrups range from familiar ingredients like Golden Syrup to specific custom formulations. Ragus sources raw sugar from across the world to manufacture sugars, syrups and special formulations from its advanced UK factory. Ragus ships its sugars across the world, delivering on-time and in-full to customers across the brewing, baking, confectionary, and pharmaceutical industries

    Invert Sugar Syrup

    Used as a humectant and flavour enhancer and has a high sweetness value. Ideal glaze for hot cross buns, Swiss buns (icing) and muffins. Also used to replace glycerine in low-fat food products, adding colour and flavour during baking. Limits crystallisation in icing and fondants, leading to a smooth, soft texture and increased shelf life. In ice creams and sorbets, it depresses the freezing point to increase scoopability. This also helps preserve the quality of baked goods, cakes and sauces that are stored frozen.

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