QimiQ - Products

QimiQ - The light cream base

QimiQ is a Salzburg family-owned company 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 hot as well as spicy and sweet cuisine. QimiQ is a natural product and consists of 99% domestic cream and 1% gelatine (beef). The milk used for processing comes exclusively from cows from the Salzburg region. The 1% gelatine ensures the stability of the product and thus facilitates the preparation. 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 no eggs, the hollandaise sauce and the QimiQ marinade base for fish, meat, poultry and seafood ,

Strawberry curd cake with QimiQ Classik

QimiQ - The better cream in the kitchen

It all began in the mid-1990s, when Rudolf F. Haindl, the inventor and founder of the Pacojet brand, and the award-winning chef Hans Mandl met. Both fanciful and connoisseurs of their own, they were looking for an ideal ingredient for the Pacojet, which is suitable for the rapid production of sorbets, granites and as a base product for soups, sauces and relishes. For the entire kitchen The ingredient should not contain any trans fats, as they are often found in margarine and vegetable cream, and be acid and alcohol stable. The result was QimiQ`s first cream base, a natural and cut-resistant cream product with only 15 percent fat. They quickly realized that the use of QimiQ is not only reduced to the Pacojet, but is also an ingredient in the kitchen. Rudolf Obauer from Werfen, chef of the decade and with 4-Gault-Millau-hoods is also highly decorated: 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 because of its high fat content in the processing brings problems. Although cream remains a good flavor carrier, it is limited in its field of use in combination with other ingredients. The binding ability of the cream is just too weak. QimiQ, on the other hand, offers the same breadth and quality as cream, but with only 15 percent fat content. This results in a higher binding capacity. Foods refined with QimiQ have a longer stability and remain stable even with the addition of citrone juice, vinegar and alcohol. In addition, QimiQ has a further advantage over conventional cream: QimiQ is temperature-resistant, so insensitive to heat and cold. This is made possible by the patented production process, in which the milk proteins are covered by a wafer-thin layer of gelatine. 99 percent Austrian cream and one percent bovine gelatine provide these functional benefits.