Where to find molasses in the uk

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.

Can be used in baking, as a marinade, in savoury dishes or can be taken neat or dissolved in water as an addition to your diet. Not suitable for peanut, nut or sesame allergy sufferers. Free from added artificial colourings, flavourings and preservatives, GMOs genetically modified organisms.

Suitable for vegans and vegetarians. While every care is taken to ensure that our product information is correct, food products and recipes are constantly being reformulated meaning that ingredients, allergens, dietary and nutritional content may change from time to time.

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Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. FullySilenced said: you should have just saved the trub and reused it in the next wash In fact I used new yeast for wash numbers 1, 3 and 5, recycled yeast for numbers 2 and 4.

I found the recycled yeast produced the same sort of attenuation figures as new, so presumably there's enough enzyme in the package to do at least two fermentations. Incidentally, for what it's worth, after a year in an oak barrel, the resulting rum was no better and no worse than any other I've made, another reason why I'll be going back to bread yeast next time round.

Burtonian , did you pre process the molasses? Clarify it to get rid of some of the thick sludge that is sometimes found in feed grade molasses? Un fermentables can lift the final SG a few points. I've never tried clarifying molasses Myles. I'll probably have a go at it sometime just to see if I can detect any difference in the end-result. Reading around is, as you'll be aware, a bit confusing - some people say it's essential to do it, others say it doesn't matter. Incidentally, the 'Bako' product is catering grade rather than feed grade and doesn't seem to have a great deal of 'sludge' in it.

Changing direction very slightly, whilst looking around for the absolute cheapest source of molasses in the UK, I came across Molassesfeed - J. I make that 27p per kilogram! I might try getting in touch to see if they'd be prepared to sell me a smallish quantity just to see if it makes a decent product. They're based in north Derbyshire, which is not too far from where I live. Buying in bulk is an awesome way to purchase molasses if you can. One thing to keep in mind; one gallon of it weighs 12 lbs compared to roughly 8lbs for water.

Seriously heavy shit. When I bought bulk, I could only buy about gallons for my tote because that's all that my tractor will lift. I've tried the clarifying thing and unless you are set up for it on a big scale, it is a monumental PIA. I did it to remove propionic acids that were fucking with my yeast.