As a gelatine replacement
QimiQ eliminates the difficulties involved with working with gelatine and is therefore foolproof. Gateaux, creams, Panna Cotta, or mousses will always turn out a success!
QimiQ eliminates the difficulties involved with working with gelatine and is therefore foolproof. Gateaux, creams, Panna Cotta, or mousses will always turn out a success!
As a cream replacement for refining dishes
QimiQ is the fat reduced alternative to cream, wherever cream doesn´t habe to be whipped. QimiQ is perfect for refining soups, sauces, dressings or sauce bases. Only half the amount of QimiQ is required compared to the amount of cream normally required to refine.
QimiQ is the fat reduced alternative to cream, wherever cream doesn´t habe to be whipped. QimiQ is perfect for refining soups, sauces, dressings or sauce bases. Only half the amount of QimiQ is required compared to the amount of cream normally required to refine.
With whipping cream
Part of the required amount of cream for whipping, can be replaced by QimiQ, resulting in less fat content. Also, QimiQ can not be over whipped!
Part of the required amount of cream for whipping, can be replaced by QimiQ, resulting in less fat content. Also, QimiQ can not be over whipped!
As an non dairy cream replacement
QimiQ can replace all non dairy creams such as Rama Cremefine. Compared to non dairy creams, QimiQ is a 100% natural product without additives of any kind (no e-numbers, stabiisers or emulsifiers)
QimiQ can replace all non dairy creams such as Rama Cremefine. Compared to non dairy creams, QimiQ is a 100% natural product without additives of any kind (no e-numbers, stabiisers or emulsifiers)
QimiQ
is an ingenious "all rounder" for modern cooking.
is an ingenious "all rounder" for modern cooking.
To replace eggs
QimiQ solidifies after heating and can be used to completely or partially replace eggs when baking. Similarly in cold dishes, QimiQ can replace eggs in tiramisu or mousses resulting in less cholesterol content!
QimiQ solidifies after heating and can be used to completely or partially replace eggs when baking. Similarly in cold dishes, QimiQ can replace eggs in tiramisu or mousses resulting in less cholesterol content!
To replace butter
As with cream, QimiQ can partially or completely replace butter or any other fat, meaning less fat but more taste!
As with cream, QimiQ can partially or completely replace butter or any other fat, meaning less fat but more taste!
With citric acid
Have you ever tried combining cream and citric acid? It will never work! QimiQ however can be combined with lemon juice or most other fruit acids without the danger of curdling. Ideal for cream desserts with fruit. Tip: passionfruit cream is and absolute favourite!
Have you ever tried combining cream and citric acid? It will never work! QimiQ however can be combined with lemon juice or most other fruit acids without the danger of curdling. Ideal for cream desserts with fruit. Tip: passionfruit cream is and absolute favourite!
With vinegar
Cream and vinegar are just as incompatible. QimiQ however can be combined with vinegar without danger of curdling and delicious cream salad dressings or dip sauces can be created without problems! A further advantage is that dressings made with QimiQ will remain on the salad and wont sink to the bottom of the salad bowl!
Cream and vinegar are just as incompatible. QimiQ however can be combined with vinegar without danger of curdling and delicious cream salad dressings or dip sauces can be created without problems! A further advantage is that dressings made with QimiQ will remain on the salad and wont sink to the bottom of the salad bowl!
In the oven
Cream and the oven have a cat and dog relationship! QimiQ however can be used for baking. QimiQ will reset once cold making it ideal for soufflés and strudels. Dishes remain moist, even when rewarmed, because QimiQ drastically reduces moisture migration.
Cream and the oven have a cat and dog relationship! QimiQ however can be used for baking. QimiQ will reset once cold making it ideal for soufflés and strudels. Dishes remain moist, even when rewarmed, because QimiQ drastically reduces moisture migration.
In the oven
Cream and the oven have a cat and dog relationship! QimiQ however can be used for baking. QimiQ will reset once cold making it ideal for soufflés and strudels. Dishes remain moist, even when rewarmed, because QimiQ drastically reduces moisture migration.
Cream and the oven have a cat and dog relationship! QimiQ however can be used for baking. QimiQ will reset once cold making it ideal for soufflés and strudels. Dishes remain moist, even when rewarmed, because QimiQ drastically reduces moisture migration.
With vinegar
Cream and vinegar are just as incompatible. QimiQ however can be combined with vinegar without danger of curdling and delicious cream salad dressings or dip sauces can be created without problems! A further advantage is that dressings made with QimiQ will remain on the salad and wont sink to the bottom of the salad bowl!
Cream and vinegar are just as incompatible. QimiQ however can be combined with vinegar without danger of curdling and delicious cream salad dressings or dip sauces can be created without problems! A further advantage is that dressings made with QimiQ will remain on the salad and wont sink to the bottom of the salad bowl!
With citric acid
Have you ever tried combining cream and citric acid? It will never work! QimiQ however can be combined with lemon juice or most other fruit acids without the danger of curdling. Ideal for cream desserts with fruit. Tip: passionfruit cream is and absolute favourite!
Have you ever tried combining cream and citric acid? It will never work! QimiQ however can be combined with lemon juice or most other fruit acids without the danger of curdling. Ideal for cream desserts with fruit. Tip: passionfruit cream is and absolute favourite!
To replace butter
As with cream, QimiQ can partially or completely replace butter or any other fat, meaning less fat but more taste!
As with cream, QimiQ can partially or completely replace butter or any other fat, meaning less fat but more taste!
To replace eggs
QimiQ solidifies after heating and can be used to completely or partially replace eggs when baking. Similarly in cold dishes, QimiQ can replace eggs in tiramisu or mousses resulting in less cholesterol content!
QimiQ solidifies after heating and can be used to completely or partially replace eggs when baking. Similarly in cold dishes, QimiQ can replace eggs in tiramisu or mousses resulting in less cholesterol content!
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Designated trademarks and brands are the property of their respective owners.
Designated trademarks and brands are the property of their respective owners.
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