Cremor Tartar - Cream of Tartar 1kg - Sosa

The go-to natural stabiliser for pastry and confectionery

Sosa Cremor Tartar — also known as cream of tartar or potassium bitartrate — is a natural by-product of winemaking, obtained during grape fermentation. This fine, white crystalline powder is a discreet but essential ally for pastry chefs, acting at multiple levels to guarantee consistent, reliable results.

Technical benefits and applications for hospitality professionals

• Stabilising egg whites and whipped creams: Added at the start of whipping, it reinforces the structure of egg whites and whipped creams, helping them hold longer and withstand heat — including after baking, for Swiss and Italian meringues.
• Natural leavening agent: Combined in equal parts with bicarbonate of soda, it generates an effective and even leavening action, providing consistent volume to cakes, sponges and leavened doughs. The result: an airy crumb and regular texture.
• Anti-crystallising agent for confectionery and syrups: It breaks the bonds between sugar molecules, ensuring a smooth, grain-free texture in sweets, caramels and syrups.
• Gluten-free compatibility: It can be used in gluten-free recipes to improve the texture and stability of doughs, without interfering with alternative flours.

Application guidelines

• Direct application: Incorporate cold, stirring to ensure even distribution throughout the preparation.
• Liquids: Dissolve directly into the liquid to prevent sugar crystallisation in syrups and confectionery.
• Doughs: Blend dry with other powders before incorporation for even distribution of the leavening action.

Technical specifications

Frequently asked questions

Can I use cremor tartar to make Swiss or Italian meringue?

Yes. It stabilises egg whites during whipping and maintains their structure even after baking, for firmer, more consistent meringues.

How do I combine it with bicarbonate of soda?

Mix in equal parts or according to your recipe for effective, even leavening.

How do I prevent sugar crystallisation in sweets and syrups?

Cremor tartar breaks the bonds between sugar molecules, guaranteeing a smooth, homogeneous texture in your sugar-based preparations.

Is it suitable for gluten-free preparations?

Yes, it can be incorporated into gluten-free recipes to improve dough texture and stability, without interfering with alternative flours (rice, buckwheat, chestnut…).

Allergens: May contain traces of soy, nuts, milk, sulphites, egg, mustard, celery, sesame, peanut.