Cream of tartar, more technically known as potassium hydrogen tartrate, is a fine white powder with many culinary applications. One of the best known uses for cream of tartar is for stabilizing egg whites while whipping them. A pinch of cream of tartar added while the whites are being whipped will strengthen the matrix of bubbles and help prevent the egg foam from collapsing too quickly. The tartar also helps to increase the volume of the egg foam and keeps them bright and white.
Package Size: 6 x 100 G
Ingredients: Potassium bitartrate.
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Packed in a facility that packs items that may contain soy, wheat, tree nuts, peanuts, sesame, milk and eggs. Emballé dans un établissement qui emballe des articles qui peuvent contenir du soja, du blé, des noix, des arachides, du sésame, du lait et des oeufs.
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