General product advantages
• Foolproof – no curdling or separation
• Shorter preparation times
• Longer shelf life
• Real dairy cream - top quality
• No declarable ingredients
• Ideal for diets – less fat content with full flavor
• Dry storage
• Awarded the Austrian Quality Seal
QimiQ is all natural and quick and easy to use without loss of flavor
QimiQ product advantages in detail
• Universally adaptable- applications
• What QimiQ can partially or completely replace
• Special applications
• Advantages in the kitchen
• Commercial advantages – cost benefits/ profit potential
• Nutrition advantages
Universally adaptable – applications
QimiQ Cream Base is for hot and cold, sweet and savory dishes.
Acid, alcohol and bake stable
Lemon juice, alcohol or vinegar can be added to QimiQ without danger of curdling. QimiQ can be combined with almost all foods and can be used for cooking, baking and refining.
Emulsifies with oil and butter
Due to its unique cell structure created by the patented production process, QimiQ is able to emulsify with oil and butter.
Binds with liquids
QimiQ Cream Base can drastically reduce moisture migration, slow down skin formation and discoloration and enables longer presentation times of the end product. Dishes remain fresh and appetizing for longer, allowing easier pre-production. Ideal for sandwiches, spreads, dips, mousses and creams etc.
What QimiQ can replace (partially or completely)?
The dissolving of additional gelatin is no longer necessary in most recipes with QimiQ Classic and QimiQ Whip.
In order to reduce the fat content without losing any taste e.g in gateaux, QimiQ Classic or QimiQ Whip can partially or completely replace heavy cream.
Reduce the fat content of cream cheese spreads by up to 80% without losing the full and creamy taste, by replacing the butter in the recipe with QimiQ.
QimiQ can completely replace eggs, in dishes such as mayonnaise, tiramisu and quiches, and therefore drastically reduces salmonella risk and cholesterol content.
QimiQ Sauce Base can replace flour, starch or roux partially or completely.
Cook and Chill process
Soups and sauces remain stable during transport and will not separate.
Sous vide process
Cream soups and sauces remain stable and will not separate.
Dishes made with QimiQ have a very fine structure with an even fat distribution preventing moisture migration on defrosting thus providing longer presentation times (NOTE: this depends on the amount of solids).
For questions on frozen dishes and freezer stability contact: foodservice(at)qimiq.com
Advantages in the kitchen
Quick, simple and foolproof.
Commercial advantages – cost benefits
The savings are reflected in the cost of the end product NOT in the ingredient costs.
Shorter production times
Due to quick and easy preparation with the QimiQ Cream Base range.
Pre-production during down times is possible. Since dishes made with the QimiQ Cream Base range retain shape, consistency and appearance for longer, it is possible to use quieter periods to pre-produce.
Cost savings – lower portion prices
Savings on ingredient costs
Dishes made with the QimiQ Cream Base range require reduced or no gelatin, eggs and expensive ingredients. Mascarpone, mozzarella and smoked salmon can be reduced by up to 50 % because QimiQ is neutral in taste and is an excellent flavor carrier due to its fine structure. Also since QimiQ is bake stable, it can replace up to 50% butter and / or egg content in doughs and pastries.
Dishes made with the QimiQ Cream Base range retain shape and quality for longer than those prepared traditionally, providing longer presentation times and thus reduced wastage. Working with the QimiQ Cream Base range is simple and mistakes are easily eliminated.
Longer shelf life
Dishes made with the QimiQ Cream Base range retain perfect stability, consistency and appearance for longer than those prepared traditionally, providing longer presentation times for sale.
Consistency, shape, appearance
Dishes made with the QimiQ Cream Base range not only retain their consistency, shape and appearance when stored at 6° C (43° F) but also on buffets when the cold chain is broken.
Warm dishes refined with QimiQ Classic or made with QimiQ Sauce Base can be re-warmed without curdling.
No drying out, discoloration or curdling
The surface of dishes made with the QimiQ Cream Base range will not dry out or discolor.
Due to the unique production process, QimiQ Classic and QimiQ Whip can bind the liquid of added ingredients, preventing moisture migration. Bread and sponge bases remain fresh and dry.
These advantages apply to FRESH and FROZEN products!
Less preparation steps
For example, the dissolving of gelatin or the addition of starch is no longer necessary.
All ingredients can be whipped together with QimiQ Whip, it is no longer necessary to fold in whipped cream.
No gelatin or starch clumps
The QimiQ Cream Base range stands for consistent quality.
No declarable ingredients
The QimiQ Cream Base range does not contain declarable ingredients (additives).
Mayonnaise, dips und salad sauces made with QimiQ Classic contain up to 64% less fat and 79% less cholesterol than traditional mayonnaise recipes.
Creams, mousses and sliceable gateau fillings made with QimiQ Classic or QimiQ Whip contain up to 25% less fat and 37% less cholesterol than traditional recipes made with cream and eggs.
Spreads and sandwich fillings made with QimiQ Classic contain up to 80% less fat than traditional recipes made with butter or mayonnaise.
Soups and sauces refined with QimiQ Classic or made with QimiQ Sauce Base contain up to 67% less fat than traditional recipes refined with heavy cream or creme fraiche.
Natural and light
The only foolproof real dairy cream products for savory and sweet dishes which contain 50% less fat than traditional cream, whilst maintaining a full flavor.
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