Cream of Tartar is a fine white powder that is commonly used to manage the stability, texture, and rise of baked goods.
Off-white to white
Powder with a fine texture
Tartaric Acid is another name for this substance.
All natural gluten-free product
Cream of Tartar (potassium bitarate) crystallizes on wine barrels during fermentation. They're scraped and harvested, then processed into a fine powder for baking powder, tartaric acid, or Cream of Tartar.
Cream of Tartar is used to stabilize and increase the volume of whipped egg whites. Meringues and soufflés rely significantly on beaten egg whites for texture and structure.
Cream of Tartar prevents cooked sugar from crystallizing, giving candies and frostings a creamier texture. Combining it with baking soda creates leavening carbon dioxide gas.
Cream of Tartar has a 7,000-year history. Potassium bitartrate crystals were found in an antique wine jar in northern Iran. Its contemporary use in cuisine began in 1768, and it became a popular French ingredient.
NOTICE: DO NOT USE THIS PRODUCT IF PREGNANT OR NURSING.
**These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
|Ingredients:||Cream of Tartar|
|Way To Uses||* Use 1/8 teaspoon per egg white to strengthen soufflés and meringues
* Use in candy making for smoother consistency
* Use to stabilize freshly made whipped cream
|Shelf Life:||2 Years.|
|Handling / Storage:||Store in a airtight Food Storage Containers, cool, dry place.|
|Allergen Information:||None Specified.|