Cream of tartar

creme_de_tartre
Where to find
Weight: 55 g

Cream of tartar is used as a stabilizer in pastries, meringues and soufflés to prevent sugar crystallization. It is a byproduct of wine production: the crystals forming on the walls of the barrels where the wine is fermented are collected and refined until they become a white powder.

To make baking powder, mix together two parts of cream of tartar, two parts of cornstarch and a part of sodium bicarbonate.

Calcium sulphate, calcium phosphate monobasic, fumaric acid, cornstarch

valeurs

May contain peanuts, other nuts, milk, soy, wheat, gluten, eggs, mustard, sesame and sulphites.