Sugars treacle

Setting retarder Extending workability time Sugar, treacle, fruit syrup, blood, egg white, gluten... 

Molasses (Treacle). There are several types of molasses, differing as to method of prepn and source whether from beet root or cane sugar. 

Molasses are the product left when no more sugar can be extracted. Beet sugar molasses are unpleasant in taste and are not normally used for human food. Cane sugar molasses do have some food use, normally in the form of treacle, which is clarified molasses. The ratio of sugar to invert sugar in treacle can be altered to some extent to assist product formulation. In practice different sugar syrups are blended with the molasses to give the desired product. Treacle is normally stored at 50°C to maintain liquidity. 

Liquorice is a slightly unusual example of a starch gel instead of separating the starch, wheat flour is used directly. It is also a product where brown sugars and treacle are used. Liquorice paste is typically made from treacle, wheat flour, liquorice extract and caramel. Caramel in this context means the brown colour produced from sugar and not a form of toffee. Industrial caramel is made by the action of ammonium hydroxide on a carbohydrate, typically glucose syrup. The resulting product is not well defined chemically, and for this reason its use is recommended to be limited to 0.2% maximum. 

You may have heard the expression as slow as molasses in February (or was it January ), referring to the fact that this byproduct of refining sugar (called treacle... 

Refinery Molasses.—The lowest syrups from the boiling of washed sugar is more correctly a comestible treacle. The affinatioii syrup, after yielding one or more crops of sugar, forms a true molasses, and is sent either to the distillery or to be made into cattle food. 

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