Cream of Tartar – 1 kg

Cream of Tartar – 1 kg | Sosa

Natural stabilizer and anti-crystallizing agent for pastry and confectionery

The Cremor Tartar Sosa, or potassium bitartrate (E336i), is a acidity regulator and versatile stabilizer intended for pastry professionals. It is particularly useful to stabilize egg whites and creams, prevent sugar crystallization in preparations such as caramels, and promote the development of pastry doughs in combination with baking soda.

This technical product, in the form of white crystalline powder, is used cold, directly in the preparation, without prior cooking. It is one of the essential ingredients to ensure volume, stability, and finesse in the most demanding recipes.

Technical features

• Content : 1 kg

• Product reference : 41542

• Technical name : Monopotassium tartrate (E336i)

• Type : acidity regulator / stabilizer

• Texture : fine crystalline powder, white

• Cold work only

• Thermoreversibility : no

• Usage : any type of liquid or dough

Ingredients

• Acidity regulator: Monopotassium tartrate (E336i)

Allergens (possible traces)

May contain traces of: tree nuts, milk, egg, soy, mustard, celery, sesame, sulfites, peanut.

Functional properties

• Stabilizes whipped egg whites and whipped creams

• Prevents sugar crystallization in caramel

• Promotes volume of leavened doughs (in synergy with baking soda)

• Neutralizes excessive acidity in certain preparations

• Compatible with sweet or savory preparations

• Neutral taste, does not alter flavors

Recommended applications

• Whipped egg whites, meringues, whipped creams

• Soft or runny caramels without crystallization

• Cake batters, cakes, muffins (with baking soda)

• Shortcrust, broken or puff pastry for structure

• Macarons, nougats, fruit pastes, confectionery

Instructions for use

1. Add cold to the preparation before cooking

2. Incorporate under stirring or whisking for even distribution

3. Usual dosage : between 1 to 3 g / 100 g depending on the desired function

4. Can be combined with baking soda for leavening effect

5. Do not heat alone, acts only when integrated into the mass