QimiQ products

QimiQ - The light cream base

QimiQ is a Salzburg family business with headquarters in Hof near Salzburg on the beautiful Fuschlsee. The company was founded by Rudolf F. Haindl and Johann Mandl. QimiQ is the world`s first cream base for cooking and baking and is ideal for cold and warm as well as for savory and sweet cuisine. QimiQ is a natural product and consists of 99% local cream and 1% gelatine (beef). The milk used for processing comes exclusively from cows in the Salzburger Land. The 1% gelatin ensures that the product stays stable and therefore makes preparation easier. In addition to QimiQ Classic, QimiQ Classic Vanilla, QimiQ Sauce Base and QimiQ Whip, the company also includes the products Qiminaise, a mayonnaise with only 20% fat and without eggs, the Hollandaise sauce and the QimiQ Marinade Base for pickling fish, meat, poultry and seafood .

Strawberry curd cake with QimiQ Classik

QimiQ - The better cream in the kitchen

It all began in the mid-90s when Rudolf F. Haindl, the inventor and founder of the Pacojet brand, and the award-winning chef Hans Mandl met. Both tinkerers and connoisseurs by nature, they were looking for an ideal ingredient for the Pacojet, which is suitable for the quick production of sorbets, granitees and as a base product for soups, sauces and relishes. For the entire kitchenThe ingredient should not contain trans fats, as are often found in margarine and vegetable cream, and should be acid and alcohol stable. The result was QimiQ, the first cream base, a natural and firm cream product with only 15 percent fat. They quickly realized that the use of QimiQ was not just limited to the Pacojet, but was also suitable as an ingredient for the entire kitchen. Rudolf Obauer fromwerfen, chef of the decade and most decorated with 4 Gault Millau toques, also knows this: For us, QimiQ is an integral part of our ingredients and an indispensable part of the kitchen.

QimiQ - The cream base

QimiQ - The cream base

Cream has a natural binding ability, but this causes problems in processing due to its high fat content. So cream remains a good flavor carrier, but in combination with other ingredients it is limited in its area of application. The binding ability of the cream is simply too weak for this. QimiQ, on the other hand, offers the same range of flavors and quality as cream, but has a much lower fat content of only 15 percent. This results in a higher binding capacity. Food refined with QimiQ has a longer stability and remains stable even when lemon juice, vinegar and alcohol are added. QimiQ also has another advantage over conventional cream: QimiQ is temperature-resistant, meaning it is insensitive to heat and cold. This is made possible by the patented production process in which the milk proteins are covered with a wafer-thin layer of gelatin. 99 percent Austrian cream and one percent beef gelatin create these functional benefits.