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Technological complement of cream of tartar, especially designed for use in confectionery for its properties to soften sugar, and to prevent crystallization in syrups, which is used in small doses, from 1 to 3 grams per kilo or litre of treated product. It is also used to better whiten egg whites and in cooked egg yolks to maintain their more natural colour.
Safety visual aids
At this time we do not have safety images for this product, but we are working on it. We encourage you to check back later for updates. In the meantime, we recommend that you read the safety information that comes with the product before using it. If you have any questions about safety, please do not hesitate to contact us. Also, if you wish, you can also return the product by following our terms and conditions.
Manufacturer details
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As soon as I consumed it, I saw that the result of the product was very good
Anonymous A.
