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Cream of Tartar 450g

  • Cream of tartar (potassium hydrogen tartrate) is produced when tartaric acid is half neutralised with potassium hydroxide, transforming it into a salt.
  • Gives volume to beaten egg whites, when added at 0.5g per large egg white in meringues it will both speed production of & stabilise the foam.
  • Inhibits crystals in high sugar bakery mixes.
  • A key ingredient in the leavening agent “baking powder” when combined with sodium carbonate.
Nutritional Information
Typical values per 100g
Ennergy 1029kJ/246Kcal
Fat 0g
Of which saturates 0g
Carbohydrates 61.5g
Of which sugars 0g
Protein 0g
Salt 0.13g
Ingredients

Ingredients: Cream of Tartar

 

£8.00

Out of stock

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