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Product ID: 16235
Product Code: MY1177
SKU: MY1177
UPC: 8684224001177
EAN: 8684224001177
Weight: 0.12kg
Location: 010526/01.05.2030
Availability: 19
Price:
2.50 € | 4.89 лв
Ex Tax: 2.08 € | 4.07 лв
Ex Tax: 2.08 € | 4.07 лв
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MyBake Cream of Tartar is a fine powdered confectionery ingredient designed to stabilise whipped egg whites, improve the structure of various mixtures and support the preparation of smooth sugar syrups and icings. It is a practical ingredient for home and professional bakers seeking greater control over the consistency and stability of their recipes.
When added to egg whites, cream of tartar supports the formation of a more stable foam and helps retain volume during whipping. This makes it particularly suitable for meringues, soufflés, egg-white creams and a wide variety of light and airy desserts.
The product can also be used in sugar syrups, caramel mixtures and icings, where it may help reduce unwanted sugar crystallisation. In certain recipes, it can be used as the acidic component of a leavening system when combined with bicarbonate of soda.
Main features
- Stabilises egg-white foam – supports the retention of volume and structure in whipped egg whites.
- Improves consistency – contributes to smoother and more stable confectionery mixtures.
- Suitable for meringue – practical for meringue kisses, pavlova and egg-white creams.
- Supports sugar syrups – may help reduce unwanted sugar crystallisation.
- Powdered format – easy to measure and distribute throughout a recipe.
- Professional and home use – suitable for cake studios, bakeries and home kitchens.
- Practical size – 75 g pack suitable for multiple applications.
Product details
- Brand: MyBake
- Name: cream of tartar
- Product type: powdered confectionery ingredient
- Format: fine powder
- Weight: 75 g
- Ingredients: 100% tartrate E336
- Intended use: stabilising and improving confectionery mixtures
- Quantity in the package: 1 piece
Applications and ideas for use
MyBake Cream of Tartar is a versatile supporting ingredient for recipes where stability, volume and a smooth consistency are important. A small quantity can help improve the structure of egg-white mixtures and support a more predictable result.
- For whipping and stabilising egg whites.
- For meringue kisses and different types of meringue.
- For pavlova.
- For egg-white creams and icings.
- For soufflés and light confectionery mixtures.
- For angel food cake and other light egg-white bakes.
- For macarons and recipes requiring a stable egg-white foam.
- For sugar syrups and caramel mixtures.
- For fondant, sugar icings and suitable sugar confectionery.
- For recipes in which cream of tartar is combined with bicarbonate of soda as a leavening system.
Directions for use
Use cream of tartar in the quantity stated in the specific recipe. The required amount may vary according to the type of mixture, the number of egg whites and the desired final result.
When whipping egg whites, the product is generally added at the beginning of the process or after a light foam has formed. Continue whipping until the required consistency is achieved.
For sugar syrups, icings and caramel mixtures, add the cream of tartar according to the recipe and distribute it evenly. Do not use more than the recommended quantity, as it is an acidic ingredient and may affect the flavour and structure.
When combining it with bicarbonate of soda, follow the exact proportions stated in the recipe. Cream of tartar should not be used as a direct substitute for baking powder without adjusting the remaining ingredients accordingly.
Practical tips
- Follow the quantity stated in the selected recipe.
- Use a clean and completely dry measuring spoon.
- When working with egg whites, ensure that the bowl and beaters are clean and free from grease.
- Add the product gradually and distribute it evenly.
- Do not overuse it, as this may alter the flavour of the mixture.
- For meringue, add the sugar gradually after the egg-white foam begins to stabilise.
- For syrups, avoid unnecessary stirring after the sugar has dissolved unless the recipe states otherwise.
- Close the package securely after every use.
- Protect the product from moisture, which may cause the powder to clump.
- Check the specific directions on the original packaging.
Suitable for
- Meringue kisses and meringue.
- Pavlova and egg-white desserts.
- Egg-white creams and icings.
- Soufflés and light mixtures.
- Angel food cake and light baked products.
- Macarons and delicate confectionery.
- Sugar syrups and caramel.
- Fondant and suitable sugar icings.
- Home baking and confectionery preparation.
- Professional cake studios and bakeries.
Product benefits
MyBake Cream of Tartar helps create a more stable and resilient egg-white foam. This is particularly important in recipes where the final result depends on retaining air and volume in whipped egg whites.
In sugar mixtures, the product may support a smoother consistency and reduce the risk of unwanted crystallisation. This makes it a useful ingredient when preparing syrups, icings, caramel and certain types of sugar confectionery.
Its fine powdered format allows easy measuring and even mixing. The 75 g pack is convenient for both occasional home use and regular work in a professional confectionery environment.
Professional application ideas
- French meringue – to support the stability of whipped egg whites.
- Swiss and Italian meringue – when its use is specified in the particular recipe.
- Pavlova – for a more stable structure and a well-formed egg-white base.
- Egg-white creams – to help retain volume.
- Sugar syrups – to support a smooth consistency.
- Caramel and sugar decorations – for recipes where crystallisation needs to be controlled.
- Leavening mixtures – in combination with bicarbonate of soda and according to an exact recipe.
Ingredients
100% tartrate E336.
Storage
- Store in a cool, dry place.
- Protect from moisture and condensation.
- Protect from direct sunlight.
- Keep away from heat sources.
- Keep the package tightly closed after use.
- Do not use wet utensils for measuring.
- Keep away from strongly scented products.
- Keep out of reach of children.
- Follow the storage conditions stated on the original packaging.
Important information
This product is intended for food and confectionery use. Use it according to the specific recipe and the directions stated on the original packaging.
Cream of tartar is an acidic supporting ingredient and is not a complete leavening agent on its own. When used for leavening, it must be combined with a suitable quantity of bicarbonate of soda according to the recipe.
Do not exceed the recommended quantity. Excessive use may affect the flavour, acidity and structure of the finished product.
Before use, check the original label for additional information concerning allergens, nutritional values, expiry date and storage conditions.
MyBake Cream of Tartar 75 g is a practical confectionery ingredient for stabilising egg whites and preparing meringue, egg-white creams, sugar syrups and a variety of delicate desserts. It supports a more stable structure, smooth consistency and professional-looking final result.
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