Cream of Tartar is the powdered form of Tartaric acid, a by-product of wine making. It is used to bond your ingredients together as a stabilizer. It’s particularly helpful when making things like meringue or a souffle to strengthen the dish and slow the natural deflation. To make a super-smooth meringue add 1/8 teaspoon of Cream of Tartar per egg white. It’s an important ingredient along with BiCarb Soda in a lot of baking because it also stops sugar from binding and forming crystals Mixing cream of tartar and BiCarb soda creates baking powder.
Ingredients: potassium bitartrate (cream of tartar)
Country of Origin: Spain
Lasts for 24 months stored in an airtight container, in a cool dry place.
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