QimiQ Classic. The only natural foolproof dairy cream product with only 15% fat for use in cold savoury and sweet dishes
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- Eileen Bond
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1 QimiQ Classic. The only natural foolproof dairy cream product with only 15% fat for use in cold savoury and sweet dishes QimiQ Classic is available in natural or vanilla flavour. Application QimiQ Classic is a functional ingredient. QimiQ Classic is used for cold end products requiring stable consistency: spreads, dressings, dips, firm fillings and mayonnaise without egg. QimiQ Classic is used as flavour carrier. QimiQ Classic cannot be whipped to produce volume. QimiQ Classic is bake stable How to use QimiQ Classic is best used at room temperature (20 C - 25 C). If used chilled, simply whisk QimiQ Classic a little longer until completely smooth. Whisk QimiQ Classic smooth with a hand whisk or mixer / cutter Add the recipe ingredients Chill QimiQ Classic can be stored ambiently and unopened for up to 12 months. Once opened, QimiQ Classic should be stored in the refrigerator and used within 3-4 days. Nutrition facts and contents QimiQ Classic consists of 99% half cream (15 % fat) and 1% top quality gelatine. QimiQ Classic is a real dairy cream product (no declarable ingredients / additives) and is gluten free. QimiQ Classic Vanilla consists of 93% half-cream (16,2% fat), sugar, gelatine, starch, vanilla extract, flavouring, colour beta carotene. QimiQ Classic products contain all the benefits of milk, including high quality protein, calcium and phosphorus, and offer an important contribution to a healthy diet. Average nutrition values QimiQ Classic Original QimiQ Classic Vanilla Energy 707 kj /169 kcal 770 kj/184 kcal Fat 15,0 g 15,0 g of which saturated fatty acids 10,3 g 10,3 g Carbohydrates 4,0 g 8,2 g Sugar 4,0 g 7,8 g Protein 4,5 g 4,1 g Salt 0,14 g 0,14 g All QimiQ products contain milk as an allergen
2 Stabilisation Replaces gelatine partially or completely. Good stability. Deep freeze stable end products possible. Quick and easy preparation, consistent quality of end products. Foolproof. Longer presentation time - longer sales period. Binds liquids and emulsifies with oil No separation or curdling. No moisture migration sandwiches remain fresh and dry. Fillings do not discolour. Dressings do not separate and stick better to the salad. Long-lasting perfect stability. Longer presentation times increased sales period. Enhances flavour of ingredients The only flavour carrier which enhances rather than conceals the taste of added ingredients, enabling the reduction of expensive and/or fatty ingredients (eg. smoked salmon, truffle oil, foie gras). Cost reduction. Acid and alcohol stable Acid and alcohol stable and will not curdle, thanks to its fine, compact structure and the unique protection of the milk protein resulting from the special patented production process. Even the addition of high acid fruit is possible. Foolproof. Creative recipes possible. Fat reduction Contains 58% less fat than traditional cream, whilst maintaining full flavour. QimiQ Classic can replace fatty ingredients like cream, butter and, oil, partly or completely. Less fat, less cholesterol. Contains all the benefits of milk, offering an important contribution to a healthy diet. Storage Ambient storage possible
3 Preparation with QimiQ Classic Traditional Preparation 2 min Mix the QimiQ Classic, oil and remaining ingredients well with a stick blender. 4 min Mix the eggs and oil together slowly. 1 min Pour onto the salad. 2 min Add the liquid and flavouring ingredients. 1 min Pour onto the salad. 3 min Total preparation time 7 min Total preparation time Easy preparation No egg required for binding No separation of ingredients Longer shelf life (1 week) Consistent quality Enhanced flavour of added ingredients Risk Separation of ingredients Longer preparation time
4 Spread Base Whisk QimiQ Classic smooth. Add the cream cheese and mix well. Add the seasonings (vegetables, herbs, spices etc) * Yoghurt can be mixed with the cream cheese if required Example: Red Pepper Spread on Pumpernickel Bread Prevents moisture migration: bread, rolls and sandwiches remain fresh and dry for longer Reduces skin formation, enabling longer presentation times without loss of quality Binds oil, is acid stable and will not curdle Enhances the flavour of the added ingredients Dressing Base Blend all ingredients until smooth. *Sour cream, yoghurt and mayonnaise can be mixed together if required Example: Yoghurt Dressing No separation of added ingredients Binds oil, is acid stable and will not curdle. Dressings made with QimiQ cling better to salad Pre-production possible ph value under 5 therefore no danger of salmonella or Ecoli bacteria Dip Sauce Base Whisk QimiQ Classic smooth. Add the other ingredients (mayonnaise, cream cheese, yoghurt, sour cream) one after the other. Add the seasonings (vegetable puree, herbs, spices, garlic etc). * Use alone or in combination Example: Remoulade Dip No separation of added ingredients Binds oil, is acid stable and will not curdle. Reduces skin formation, enabling longer presentation times without loss of quality
5 Decorating Cream Whisk QimiQ Classic smooth. Add the cream and whip at medium speed until the required volume has been achieved. Add flavour (sugar, vanilla sugar etc) as required Example: Decoration Cream for Black Forest Gateaux Good & long lasting stability Reduces skin formation Can replace gelatine or cream stabilizer completely Firm Fillings Base Whisk QimiQ Classic smooth, add cream cheese or whipped cream and mix well. Add flavour (sugar, fruits, vegetables, herbs etc) as required. Example: Cream Slices Good & long lasting stability, can replace gelatine Prevents moisture migration - cake base remains fresh and dry for longer
6 Red Pepper Spread on Pumpernickel Bread Ingredients for 10 portions 500 g Pumpernickel For the spread 250 g QimiQ Classic, unchilled 500 g Cream cheese 140 g Sweet red peppers and drained, finely chopped 1 tsp Paprika powder 2 pinch Spanish smoked hot paprika 100 g Pickled gherkins, finely diced 2 tsp Chives, finely sliced QimiQ Classic Acid stable and does not curdle Binds with fluid - no separation of ingredients Creamy indulgent taste with less fat Enhances the natural taste of added ingredients Preparation 1. For the spread: whisk the QimiQ Classic smooth. 2. Add the remaining ingredients and mix well. 3. Spread the bread slices with the mixture and serve. Spread Base * Yoghurt can be mixed with the cream cheese if required
7 Yoghurt Dressing Ingredients for 1 Litre dressing 125 g QimiQ Classic 210 ml Sunflower oil 380 g Yoghurt 10% fat 125 ml White balsamic vinegar 1 dash of Worcestershire sauce 1 Garlic clove, chopped Salt and pepper QimiQ Classic Acid stable and does not curdle Dressings made with QimiQ cling better to salads Quick and easy preparation Tip White wine vinegar can be used instead of balsamic vinegar. Preparation 1. Blend all of the ingredients together until smooth. Dressing Base *Sour cream and yoghurt can be mixed together if required
8 Remoulade Dip Sauce Ingredients for 10 portions 80 g QimiQ Classic, unchilled 125 g Mayonnaise 80% fat 30 g Onions, finely sliced 60 g Pickled gherkins, finely chopped 15 g Capers, finely sliced 15 g Anchovies in oil, tinned and drained, finely sliced 5 g Tarragon mustard 10 g Lemon juice 10 ml Parsley 5 g Chervil, finely chopped 5 g Tarragon, finely chopped Salt and pepper QimiQ Classic Acid stable and does not curdle Binds with fluid - no separation of ingredients Creamy indulgent taste with less fat Preparation 1. Whisk the QimiQ Classic smooth. 2. Add the remaining ingredients and mix well. Season to taste. Dip Sauce Base * Use alone or in combination
9 Decorating Cream for Black Forest Gateau Ingredients for 12 Portions, Ø 26 cm ring 300 g QimiQ Classic, unchilled 700 ml Cream 36% fat 180 g Sugar 2 sachets Vanilla sugar 700 g Cherries, tinned and drained 250 ml Cherry juice 80 g Sugar 15 g Corn flour / starch 150 g Chocolate flakes QimiQ Classic Decorating cream keeps its shape for longer Creamy indulgent taste with less fat No additional gelatine required Preparation 1. Prepare the chocolate sponge base, bake and allow to cool. 2. For the decorating cream: whisk the QimiQ Classic smooth. Add the whipping cream, sugar and vanilla sugar and whip together at medium speed. 3. For the cherry filling: mix the corn flour with some cherry juice to form a thick paste. Bring the remaining cherry juice to the boil, add the corn flour mixture and allow to cook for approx. 5 minutes. Put 12 nice looking cherries aside for the decoration. Fold the remaining cherries into the cherry juice. Allow to cool. 4. Slice the chocolate sponge base into 3 parts horizontally. Spread the bottom base with the cream and top with half of the cherry filling. 5. Place the second sponge base on top of it. Spread with half of the decorating cream and top with the remaining cherry filling. 6. Press the third base gently on top. Spread the top and the sides of the cake with the remaining decorating cream and decorate with cream rosettes. 7. Chill for at least 4 hours (preferably over night). 8. Decorate the sides of the cake with 2/3 of the chocolate flakes. Place the remainder in the middle of the cake. Arrange the cherries on top of the cream rosettes. Decorating Cream
10 Vanilla Cream Slices Ingredients for 10 portions 540 g Puff pastry, = 2 packages For the cream 1000 g QimiQ Classic Vanilla, unchilled 160 g Sugar 500 ml Cream 36% fat, whipped QimiQ Classic Vanilla Prevents moisture migration, pastry remains fresh and dry for longer Quick and easy preparation Creamy indulgent taste with less fat Preparation 1. Remove the pastry from the fridge 10 minutes before using. 2. Pre-heat the oven to 210 C (conventional oven). Lay the puff pastry on a baking sheet lined with baking paper, cut through the middle and prick with a fork. Bake for approx. 10 minutes. Allow to cool. 3. Whisk the QimiQ Classic Vanilla smooth. Add the sugar and fold in the whipped cream. 4. Cover one half of the puff pastry with the vanilla cream and top with the second half of the pastry. Chill for at least 4 hours (preferably over night). 5. Portion before serving. Firm Fillings Base
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