Cream of tartar is a baking ingredient which makes beaten egg whites stand up tall, but it does a whole lot more than that in cookies and other baked goods. Cream of tartar is one of the most versatile ingredients in the baking aisle – making your cookies chewy, your egg whites fluffy.
Origin : Grape.
Function : Acidity regulator and emulsifier used for whipped cream or whipped egg whites.
Use : Can be used cold or hot.
Technical input : Slows down the crystallization of sugar.
Soluble in water and alcohol.
Recommended dosage:
1 g to 3 g per L
Ingredient
Potassium tartrates (E336)
