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a25033897105218
New product
Cream of Tartar, also known as acidic potassium tartar is a natural substance used primarily to give the volume and stiffness of beaten egg whites - irreplaceable for sweet and creamy sweet desserts.
Warning: Last items in stock!
Weight net. 150g.; 12,32 pln/100g.
Najniższa cena produktu z ostatnich 30 dni przed wprowadzeniem obniżki to PLN
By buying this product you can collect up to 3 loyalty points. Your cart will total 3 loyalty points that can be converted into a voucher of 0,36 pln.
Big jar 150g
Suitable for diet | Diabetic, Dukan, Low Carb, Low fat, Low calorie, Low GI, High Protein, South Beach |
prefered sweeteners | Sucralose |
Sweeteners you avoid | Glucose, Honey, Lacticol, Sacharinian Sodium, Aspartame, Sorbitol, Sodium cyclamate, Sucralose, Fructose, Tagatose, Xylit, Isomalt, Acesulfame K, Maltitol, Sugar, Stevia, Erithritol, Glucose-fructose syrup |
Calories per serving | below 100 kcal, below 300 kcal, below 50 kcal, below 200 kcal, below 10 kcal |
Rodzaj Napoju | W saszetkach |
Porcja 3 g | W 100 g | |||
---|---|---|---|---|
Energy value | ||||
kcal | 7.74 kcal | 258.00 kcal | ||
Energy value | 32.43 | 1,081.02 | ||
Fats, | 0.00 | 0.00 | ||
Saturated fats | 0.00 | 0.00 | ||
Trans fats | ||||
Monounsaturated fats | ||||
Polyunsaturated fats | ||||
Carbohydrates, | 1.83 | 61.00 | ||
sugars | 0.00 | 0.00 | ||
polyols | 0.00 | 0.00 | ||
starches | ||||
Protein | 0.00 | 0.00 | ||
Fiber | 0.01 | 0.20 | ||
Erythritol | ||||
Sodium | 0.00 | 0.00 | ||
Salt equivalent | 0.00 | 0.00 | ||
Net weight: 150g
Ingredients cream of tartare E336i
Gluten free,free from fairy, milk and eggs. May contain nuts
Country of origin: Spain
Packed in UK for Innovative Solutions (UK) Ltd., Mayfield Centre, Mayfield Street, Rochdale PL16 2UZ
Distributor: Walden Farms Kornelia Warda-Poniecka, Wola Gołkowska
Store in dry & dark place in a tightly closed container
The mysterious ingredient of American and English recipes, Cream of Tartar, also known as sour potassium tartrate or simply tartar is a natural substance used primarily to impart volume and stiffness to whipped eggs - irreplaceable to meringues and creamy sweet desserts.
A natural substance of vegetable origin used for gelling food products and reducing their calorie content.
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