Dr. Oetker Cream of Tartar
In 1891, Dr. August Oetker took over a pharmacy in Bielefeld and developed a baking powder that became a bestseller in 1893. Today Dr. Oetker is an international Company.
Dr. Oetker Cream of Tartar is used to whip egg whites, or cream. The powder is a good stabiliser for tricky recipes such as soufflés, or meringue, which are notoriously prone to run or collapse.
| Item weight: |
0,03 kg
|
| Content: |
30,00 g
|
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