
Cream of tartar is used to stabilise whisked egg whites and prevent sugar from crystallising.
Cream of tartar is used to stabilise whisked egg whites and prevent sugar from crystallising.
Ingredients: potassium tartrate.
May contain traces of NUTS, GLUTEN, EGGS, MILK, SESAME seeds, LUPIN and SOY.
Net weight: 50 g.
After opening, keep away from light and humidity. For use in cakes, pastries and confectionery. Do not swallow. Do not inhale. Avoid contact with the eyes.
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