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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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