When buying coconut sugar syrup for commercial production, sweetness is only one part of the equation. Food manufacturers also need to know how the syrup flows, mixes, fills, pumps, and behaves during storage. This is where coconut sugar syrup viscosity becomes an important product characteristic. For a beverage producer, bakery manufacturer, sauce company, foodservice distributor, or private-label brand, syrup that is too thick or too thin can create practical challenges. It can affect dosing, production speed, packaging, mixing, and even […]

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