Dayelet Cremor Tartare Gluten Free 150g
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.