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Pot of cream of tartar 50g, a great ally for your pastries: stabilize egg whites, make your cakes rise or prevent sugar crystallization.
Ideal for making desserts such as lemon meringue tarts or Norwegian omelettes.
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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.Â
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