A stabilising and acidifying agent used in baking. It is commonly used with baking soda in baking recipes. It helps to:

• Stabilise egg whites, allowing them to hold stiff peaks and structure

• Improve volume and texture in meringues and sponge cakes

• Prevent sugar crystallisation in syrups and icings

Ingredients: Cream of Tartar (Potassium Bitartrate)

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