C massecuite consists mainly of highly viscous non sugar material and a low sugar. The non sugar in C massecuite increases the viscosity and hampers the pan boiling. Sometime because of high viscosity uniform boiling is not possible and thus may in turn char the sugar. To avoid this phenomenon the use of viscosity reducer is solicited in the process. Our formulation is a synergistic blend of special chemicals that reduces the viscosity of C massecuite at the time of pan boiling.