Description

Cream of Tartar – High Purity Baking Aid

Cream of Tartar is a high-purity baking aid widely used to stabilize egg whites, improve texture in baked goods, and prevent sugar crystallization. Essential for making meringues, soufflés, macarons, and other delicate desserts, it’s a trusted ingredient for both home bakers and professionals.

Key Features

Perfect for meringues, soufflés, macarons & delicate desserts

Stabilizes beaten egg whites and improves volume

Prevents sugar crystallization in candies and frostings

Enhances smoothness and consistency in cakes and cookies

High purity and reliable performance

Recommended Application

For egg whites: Add 1% – 3% of egg white weight
For cake batter: Add 0.3% – 0.5% of total weight (follow recipe)

Ideal for bakeries, dessert makers, and food manufacturers looking to ensure stable, smooth, and high-quality results.

Packaging & Storage Information

Packaging: 12kg/carton (1kg/bottle x12)

Shelf Life: 18 months

Storage: Store in a cool, dry place

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