Formato
1kg
Potassium bitartrate. Stabilizer and emulsifier, prevents sugar crystallization.
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.
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.
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.
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