With this 50 g cream of ScrapCooking, you can easily stabilize your egg whites, prevent the crystallization of sugar and give volume to your preparations.
The 50 g jar of ScrapCooking® Cream of Tartar (E336), a precious aid in baking!
The cream of tartar is used to prevent the crystallization of sugar but also to stabilize the whites of beaten eggs as for the preparation of meringues, soufflés...
and macaroons.
This product is also indispensable if you want to make your own sugar dough.
The practical side: its hermetic and resealable jar.
Ingredients: potassium tartrate.
May contain traces of nuts, gluten, eggs, milk, sesame seeds, lupine and soya.
Store away from light and moisture after opening.
With this 50 g cream of ScrapCooking, you can easily stabilize your egg whites, prevent the crystallization of sugar and give volume to your preparations.
