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Louis Francois

Cream of Tartar by Louis François, 2.2 lb (1 kg) | Professional Pastry Ingredient | Imported from France

2.2 lb (1 kg)

$52.90

Words from The French Pantry

Cream of tartar (E336i) promotes the formation of invert sugar when cooking sugar solutions, giving a glassy cooked sugar that keeps well without crystallizing or clumping.

Dose carefully: too much can yellow or caramelize the sugar and make it too hygroscopic in storage, while too little can make the sugar grain on the cold table. Also avoid exceeding the cooking temperature.

Cream of tartar also keeps egg whites from breaking down when whipped.

Applications
Fruit pastes, coulis, confits, jellies, cooked sugar

Properties
Acidity regulator, speeds up sugar inversion, stabilizes whipped egg whites

Dosage and use

  • Quantum satis.
  • Prepare a 50% solution and add it until the desired pH is reached.

Technical information

  • Net weight: 2.2 lb (1 kg)
  • Allergens: None
  • Diet: Suitable for kosher, vegan and vegetarian diets
  • GMO: Not produced from GMOs and contains no genetically modified substances. Not irradiated.
  • Storage: Store in a dry place in an airtight container at room temperature, away from light.
  • Shelf life: 5 years minimum in the original unopened packaging

Words from Louis Francois

For better dispersion, use a solution of 50% water and 50% cream of tartar.

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