N6 Paneer Coagulant by Nimje Industries – High-Yield Dairy Coagulant for Soft & Creamy Paneer (1kg)

N6 Paneer Coagulant (1kg Pack) – Premium Milk Coagulant for High-Yield Commercial Paneer Production

Are you running a commercial dairy, a bustling cafe, or a high-volume hotel kitchen? If you are still using traditional, inconsistent curdling agents, you are losing out on both profit and product quality.

N6 Paneer Coagulant by Nimje Industries is a professional-grade formulation engineered specifically for commercial dairy owners and food service operators who refuse to compromise on texture, taste, or margins.

Why Commercial Dairy & Cafe Owners Switch to N6 Paneer Coagulant

• 🚀 Boost Your Yield by Upto 2% : Stop letting profits wash away in the whey. N6 optimizes milk solids precipitation, giving you more paneer per liter of milk.

• 🍽️ Premium Creamy Texture & Zero Stickiness: Deliver the soft, velvety texture your customers crave. N6 ensures a smooth body with excellent stretch and zero stickiness, making it easy to slice cleanly into uniform cubes.

• ⏱️ Extended Shelf Life & Reduced Spoilage: Formulated with premium acidity regulators and a touch of Nisin (a natural bio-preservative), N6 keeps your paneer fresher for longer, drastically cutting down on commercial waste.

• 💎 Clean, Bright Appearance: Say goodbye to unwanted yellow discoloration. N6 produces consistently brilliant, snowy-white paneer that looks stunning on a plate or a retail shelf.

• 💰 Highly Economical Viable: With a highly concentrated dosage rate, a single 1kg pack processes massive batches of milk, driving down your cost per kilogram.

Commercial Specifications & Ingredients

• Formulation: Acidity Regulators (INS263, INS330, INS341), Glucono Delta-Lactone (INS575), and Preservative Nisin (INS234).

• Recommended Dose: Only 0.3%  of the total milk volume.

• Certifications: Manufactured by an ISO 22000:2018 Certified Company with full FSSAI Licensing (Lic No. 11519018000606 / 11525998000484).

• Pack Size: 1 Kg (Bulk/Commercial Grade).

• Shelf Life: Best before 12 months from the date of manufacturing.

Step-by-Step Commercial Usage Guide (Method of Doses)

Achieving the perfect commercial curdling process is incredibly easy with N6:

1. Heat the Milk: Bring your commercial batch of milk to a boil, targeting a temperature of 85°C – 90°C.

2. Prepare the Coagulant Mix: Measure out hot water (around 80°C) equivalent to 10% of your final milk quantity. Mix in 0.3%  of N6 Paneer Coagulant and stir thoroughly until completely dissolved.

3. Coagulate: Slowly pour the warm coagulant mixture into the hot milk while stirring the batch gently.

4. Wait & Strain: Once the curdling process is visibly complete and the whey separates cleanly, strain the curd and press it into blocks.

Bulk Ordering Information

Whether you are trying to scale your local dairy plant’s output or want to ensure consistency across a multi-location cafe or hotel chain, N6 Paneer Coagulant delivers predictable, profitable results every single time.

Instagram