The smart way
QimiQ Cream Base
250 g / 300 g / 1 kg
What can it do?
With QimiQ Cream Base, you can achieve a creamy consistency in soups and sauces in no time at all - and without any additional starch. The starch is already swollen, so the sauces can also be mixed cold. No cooking is necessary for gratins and glazes. Simply mix the QimiQ cream base with the ingredients and pour over the food.
What is it good for?
QimiQ Cream Base is suitable for warm dishes with a creamy, creamy and stable consistency as well as for baking. With this all-rounder, you can conjure up cream soups, sauces, scrambled eggs, au gratin mixtures and toppings for quiches, tarts, cakes, etc. in no time at all.
What's in it?
QimiQ Cream Base consists of 97 % fat-reduced cream (15 % fat) and native starch. The starch used in QimiQ Cream Base is a high-quality tapioca and waxy maize starch with no flavour of its own. In contrast to modified starch, the starch in QimiQ Cream Base is 100 % natural, gluten-free and free from chemical additives.
Nutritional values
100 g QimiQ Cream Base contains on average:
Calorific value
755 kJ / 182 kcal
Fat
16 g
- thereof saturated fatty acids
11 g
Carbohydrates
6,7 g
- thereof sugar
3,7 g
Protein
2,9 g
Salt
0,14 g
Calorific value
755 kJ / 182 kcal
Fat
16 g
- thereof saturated fatty acids
11 g
Carbohydrates
6,7 g
- thereof sugar
3,7 g
Protein
2,9 g
Salt
0,14 g
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Straight to the point...
- Real cream - best quality
- Creamy consistency in no time at all
- For soups and sauces: no need to add flour, starch, roux, etc.
- Binds liquid and fat
- Simple, quick and sure to succeed
- No flocculation
- Shorter preparation time
- Reduced skin formation
- TK-stable sauces possible
- Gluten-free
How to use
First the
Uncooled QimiQ
Cream base
cut open.
Afterwards
QimiQ Cream Base
in a pan or
in a pot.
All ingredients in
into the pot.
For the hot kitchen.
Or
QimiQ Cream Base
into a bowl
give.
All ingredients in
The bowl
give.
For baking.
Popular recipes
These QimiQ recipes are the which have inspired the most.
Carrot and coconut soup
Marble cake
Lamb chops au gratin in garlic cream sauce
Pear marzipan stain
Jerusalem artichoke and wheat beer soup
Pumpkin and potato goulash
