Steenbergs Cream of Tartar 70g is a baking essential used to stabilise whipped egg whites, activate bicarbonate of soda and prevent sugar crystallisation. Reliable and easy to measure, Steenbergs Cream of Tartar 70g helps create loftier meringues, smoother fondants and tender cakes.

It provides the acidic half of a homemade baking powder when combined with bicarbonate of soda and cornflour. In syrups and confectionery, it encourages fine texture, while in baking it supports a consistent, delicate crumb.

Use 1 part cream of tartar to 2 parts bicarbonate for a simple raising mix, or add a pinch to egg whites for stable peaks. Ideal for meringues, angel cake, marshmallows and boiled sweets.

Potassium Bitartrate

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