Molasses, also called treacle; syrup remaining after sugar is crystallized out of cane or beet juice. Molasses syrup is separated from sugar crystals by means of centrifuging. Molasses is separated from the sugar crystals repeatedly during the manufacturing process, resulting in several different grades of molasses; that obtained from the first extraction contains more sugar, tastes sweeter, and is lighter in colour than molasses obtained at the second or third extractions. the third and final extraction yields blackstrap molasses, a heavy, viscous, dark-coloured product that has had all the sugar removed from it that can be separated practically by ordinary crystallization.

Commercially, molasses is often used to make rum, to brew dark ales like stout, and as a flavor additive for tobacco products. It's also responsible for the dark, rich flavor and texture of brown sugar. Brown sugar is produced by combining refined white sugar with approximately 5 percent molasses.


Sucrose: 25% - 39%
Brix: 77% - 86%
Raw protein 4%- 6%
Invert 12% - 19%
Ash 8% - 14%