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Cream of tartar 1kg E336 Louis François

Name: Cream of tartar 1kg E336 Louis François
Brand: Louis François
SKU: 18552
Price: 24.4 EUR
Availability: OutOfStock

Louis François

Reference: 18552

Cream of tartar E336 1 kg Louis François , the secret ingredient for meringues and cooked sugar

Louis François Cream of Tartar E336 1 kg is an essential natural additive in pastry , confectionery , and bread making . Primarily known for stabilizing whipped egg whites , it is also used as a raising agent , acidifier , and to aid in the production of invert sugar . Naturally derived from sediments formed during winemaking, it is valued by professionals for its versatility and ability to enhance numerous preparations. Many are familiar with meringues. Few know that their consistent texture often depends on just a pinch of cream of tartar.

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Cream of tartar, or monopotassium tartrate (E336) , is a natural salt derived from tartaric acid. It has a slightly acidic flavor and plays a role in numerous physicochemical reactions in pastry making. Soluble in hot water, it stabilizes foams, improves doughs, and helps control sugar crystallization.

What is the purpose of cream of tartar in pastry making?

Cream of tartar has many applications in sweet recipes.

It is particularly used for:

stabilize the egg whites into stiff peaks ;
to successfully make French, Swiss and Italian meringues ;
prepare soufflés ;
to make lighter sponge cakes ;
to be included in the composition of homemade baking powder ;
to make invert sugar ;
to successfully make cooked sugars, fondant and certain confectionery.

It is also used in leavened doughs and in biscuit making to improve flours with low gluten content.

Why use cream of tartar in meringues?

When whipping egg whites, cream of tartar slightly lowers the pH , which stabilizes the proteins.

This allows:

to obtain a larger volume;
to make whipping egg whites easier;
to maintain a more stable foam;
to limit the risk of the egg whites collapsing during preparation or cooking.

It is one of the most used ingredients in Anglo-Saxon pastry making to successfully make meringues, angel cakes and soufflés.

Why use cream of tartar in cooked sugar?

Cream of tartar promotes the formation of invert sugar when sucrose is cooked.

This reaction has several advantages:

limits the recrystallization of sugar;
reduces the risk of the sugar "causing";
improves the preservation of confectionery;
gives cooked sugars a smoother, shinier and more vitreous texture.

Conversely, an overdose can promote excessive coloring or slight caramelization, while an insufficient dosage increases the risk of recrystallization.

What is the difference between cream of tartar and tartaric acid?

These two ingredients come from the same family, but they do not have the same role.

Tartaric acid (E334) is a powerful acidifier used to enhance fruity flavors, adjust pH, and improve preservation.

Cream of tartar (E336) is the monopotassium salt of tartaric acid . Its acidity is milder and it is primarily sought after for its stabilizing and raising properties, particularly in egg whites, raising agents and cooked sugar.

The two products can be complementary, but they are generally not interchangeable.