CREMOR TARTARO

Format: 1kg
Code 41542
Standard code 37221
Packaging 6u
Potassium bitartrate. Stabilizer and emulsifier, prevents sugar crystallization.
Mode of use
Apply directly when cold and mix with agitation to ensure uniform distribution. It can be used in liquids to avoid crystallization or in doughs to improve texture. When combined with baking soda, it generates volume in baked preparations. It also stabilizes egg whites and cream during whipping, achieving more consistent and uniform results.
Dosage
1g/kg
acidity corrector: monopotassium tartrate (e336i)
Fine white crystalline powder.
Features
Prevents sugar crystallization
Cremor Tartar, or potassium bitartrate, is a crystalline powder that acts as an essential stabilizer and emulsifier in baking. It prevents sugar crystallization in candies, stabilizes egg whites and whipped creams, and enhances the sponginess of doughs when combined with bicarbonate. Its versatility and ease of use make it an essential ally for pastry chefs and cooks.

Resistance to freezing

Hydration

Temperature resistance

Application medium

Elaborations
Possible
Elaborations
Cream of Tartar is perfect for the stabilization of meringues and whipped creams, achieving smooth and stable textures. It also improves the sponginess of cookies, sponge cakes and cupcakes. In candies and syrups, it prevents crystallization, ensuring shiny and homogeneous finishes.

Frequently Asked Questions

Can I use Cream of Tartar to make Swiss or Italian meringue?
Yes, it helps stabilize the egg whites during whipping, maintaining the structure even after baking.
How is it combined with baking soda?
Mix the Cream of Tartar with the baking soda in equal proportions or according to the recipe to generate an effective leavening action.
How much should I use to stabilize egg whites?
Use approximately 1/8 teaspoon per egg white for best results.
How do you prevent sugar crystallization in candies?
It breaks the bonds between sugar molecules, ensuring a smooth, lump-free texture in syrups and candies.
Is it suitable for gluten-free doughs?
Yes, it can be used in gluten-free recipes to improve the texture and stability of doughs.