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Crème de Tartre is used to make the egg whites firm or as a raising or stabilizing agent in your culinary preparations.
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Cream of tartar from Fun Cakes.
The most common use of cream of tartar is to stabilize and give volume to beaten egg whites: soufflés, meringue, or angel cake. Cream of tartar not only stabilizes egg whites and allows them to maintain their texture when whipped into snow, but also increases their heat tolerance
The meringue filling keeps its shape and does not melt.
Tartar cream is also useful for stabilizing whipped cream.
It is also a raising agent, it is often associated with baking soda.
Cream of tartar also called potassium bitartrate is a salt from the wine industry
Ingredients : Potassium tartrate ( E336)
Capacity: 80 g.