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N6 Strawberry Thick Shake Premix (1kg) – Commercial Milk Base Powder for Cafes & Thick Shake Machines

Original price was: ₹899.00.Current price is: ₹550.00.

Serve irresistible, pastel-pink strawberry thick shakes with authentic berry aroma and zero curdling.

N6 Strawberry Thick Shake Premix is a high-yield commercial milk-base powder engineered for cafes, dessert parlors, and thick shake machines. Manufactured by Nimje Industries, this instant commercial blend combines dairy solids, functional food stabilizers (INS 412, INS 401, INS 415, INS 466, INS 407, INS 410), sweet-tart strawberry aroma, and food-grade berry color to deliver dense, velvety shakes that never separate or turn watery.

  • High Commercial Yield: Mix 1 kg premix into 6 liters of chilled full-cream milk to yield over 7 liters of finished thick shake base.

  • Single-Glass Speed: Blend 35–45g of premix with 200ml chilled milk for an instant single-serve order (200ml–250ml).

  • Acid-Resistant Formula: Stabilizer matrix prevents dairy separation and curdling even when blending with acidic fruit syrups or fresh strawberry crushes.

  • Certified Quality: 100% vegetarian (green dot), ISO 22000:2018 certified, FSSAI licensed (Lic No. 11519018000606).

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N6 strawberry thick shake premix 1kg commercial milk base powder by Nimje Industries

N6 Strawberry Thick Shake Premix & Milk Base Powder (1kg)

Strawberry shakes remain a top-three favorite in every dessert parlor, yet fresh berries quickly spoil and fruit acids frequently curdle cold milk. Therefore, Nimje Industries formulated N6 Strawberry Thick Shake Premix to give beverage businesses absolute consistency and protected profit margins. Specifically, this pre-measured commercial base combines dairy solids with functional food hydrocolloids to produce rich, creamy shakes bursting with ripe berry sweetness.

Because you only mix 1 kg of premix with 6 liters of chilled full-cream milk, you eliminate the expense of canned berry purees and heavy ice cream tubs. In addition, this formulation preserves its smooth emulsion under commercial refrigeration, so your dispensed strawberry shakes maintain their tempting pastel-pink appeal and velvety texture without weeping liquid.

Key Benefits for Commercial Shake Operations

  • Acid-Resistant Emulsion: Because the specialized stabilizer matrix buffers berry flavors, your milk base never curdles, skins over, or separates.
  • Substantial Cost Control: Furthermore, you eliminate costly strawberry crushes and ice cream scoops, so you maximize gross profit margins per glass.
  • Smooth Machine Dispensing: The fine powder dissolves completely in cold liquid; consequently, it flows easily through commercial thick shake freezers without clogging valves.
  • Classic Berry Presentation: In fact, the balanced formulation delivers a vibrant pastel-pink hue and ripe berry aroma that looks stunning in tall cafe glassware.
  • Certified Food Safety: For this reason, Nimje Industries manufactures this 100% vegetarian product in an ISO 22000:2018 certified facility under official FSSAI licensing.

Technical Specifications & Nutritional Profile

Product NameN6 Thick Shake Premium Milk Base Premix – Strawberry
Key IngredientsMilk solids, sugar, maltodextrin, stabilizer blend (INS 412, INS 401, INS 415, INS 466, INS 407, INS 410), emulsifier (INS 471), salt, added artificial strawberry flavour, synthetic food colour (INS 122)
Bulk Batch Yield1 kg Premix + 6 Liters Full-Cream Milk (Yields ~7 Liters Base)
Single Glass Recipe35g – 45g Premix + 200ml Chilled Full-Cream Milk
Net Weight1 kg (Pouch Pack)
Dietary Suitability100% Vegetarian (Green Dot Certified)
Allergen InformationContains Milk, Soy
Food Safety StandardsISO 22000:2018 Certified | FSSAI Lic. No. 11519018000606
ManufacturerNimje Industries, Bhiwandi, Maharashtra

Nutritional Facts (Approx. per 100g)

Energy355.0 Kcal
Total Fat0.1 g
Carbohydrate82.0 g
Sugar66.0 g
Protein3.2 g

How to Prepare Strawberry Thick Shake: Machine & Blender Recipes

Method A: Commercial Thick Shake Machine (Bulk Prep)

  1. First, Dissolve the Premix: Whisk 1 kg of N6 Strawberry Premix into 6 liters of chilled full-cream milk until the powder dissolves completely.
  2. Next, Pre-Chill the Batch: Refrigerate the mixed batch between 4°C and 5°C to prepare the liquid for rapid machine freezing.
  3. Finally, Dispense and Garnish: Pour the chilled mixture into your commercial thick shake dispenser, freeze to serving consistency, and garnish with fresh strawberry syrup.

Method B: Single-Serve Blender Prep (200ml – 250ml Glass)

  1. First, Measure Your Ingredients: Pour 200ml of cold full-cream milk into your commercial blender jar.
  2. Next, Add the Premix: Add 35g to 45g of N6 Strawberry Premix directly into the cold milk.
  3. Finally, Blend and Serve: Blend on high speed for 30 to 45 seconds, pour into a tall glass, and top with whipped cream or berry compote.

Frequently Asked Questions About Strawberry Thick Shake Premix

Does this premix cause milk to curdle during preparation?

No, the premix never curdles milk. Specifically, Nimje Industries engineered this stabilizer matrix to handle berry flavor compounds smoothly without acid-induced dairy curdling.

How many servings does one 1kg pouch yield?

One 1 kg pack mixed with 6 liters of milk yields approximately 28 to 35 standard servings (200ml–250ml each), which offers your business exceptional margins.

Can I add actual fresh strawberries or chocolate sauce to the drink?

Yes, you can certainly add fresh sliced strawberries or chocolate drizzle. Because the dense base maintains strong suspension, it easily holds toppings without letting them sink to the bottom.

What milk produces the best thick shake texture?

You achieve the thickest and creamiest body by using chilled full-cream milk. Therefore, we recommend pre-chilling your dairy to 4°C before blending.

Is N6 Strawberry Premix certified vegetarian?

Yes, Nimje Industries manufactures this product with 100% vegetarian ingredients and prints the official green symbol on every pack. Additionally, the facility complies fully with ISO 22000:2018 and FSSAI guidelines.

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