Sunich Pineapple Fruit Syrup 600ml Glass

Sunich Pineapple Syrup is formulated with a minimum Brix of 65%. This elevated sugar density creates high osmotic pressure, naturally inhibiting microbial spoilage. The standard dilution ratio is 1 part syrup to 5 or 6 parts cold still or sparkling water, meaning each 600ml bottle yields approximately 3.5 to 4.2 liters of ready-to-drink beverage.

To prevent sucrose crystallization at high solids, controlled inversion is managed during thermal processing, converting an optimal fraction of sucrose into glucose and fructose. Furthermore, precise calibration of citric acid prevents sugar graining and bottom crystallization even during ambient temperature shifts.

The 600ml glass bottles are packed in heavy-duty 5-ply export master cartons (typically 12 bottles per carton) equipped with thick corrugated grid partitions to prevent glass contact. A standard 100x120 cm pallet holds 70 to 85 master cartons, stabilized with corner posts and heavy-gauge stretch wrap to absorb intermodal transit shocks.

Owing to its high Brix (>65%) and very low water activity, the unopened syrup boasts an extended 24-month shelf life under ambient warehouse conditions (15°C to 25°C) protected from direct sunlight. Once opened, storing in a cool pantry or refrigerator is advised to prevent moisture uptake and preserve delicate volatile fruit terpenes.

Flavored sugar-based fruit syrups are classified under international HS Code 210690 (food preparations not elsewhere specified - flavored sugar syrups). Standard export trade documentation comprises Proforma Invoice, Commercial Invoice, Container Packing List, Chamber of Commerce Certificate of Origin, Laboratory COA, FDA Export Health Certificate, and accredited Halal certification.

Domestic wholesale MOQ begins at 50 cartons. For international procurement, the baseline economical MOQ ranges from one consolidated pallet (approx. 700 to 800 bottles) up to 20ft full container loads. Deliveries are executed under EXW, FOB (Iranian southern/Caspian ports), or FCA overland border terminals.

Beyond traditional cordial reconstitution with water, this syrup serves as an essential mixer in cafe mixology for crafting tropical mocktails, fruit punches, and flavored iced teas. In pastry kitchens and hotel bakeries, it functions as a cake-soaking glaze, ice cream topping, and cold dessert sweetener with superior profit margins.