Cream Tartär – CREAM TARTAR POWDER

Description

Cream Tartär – CREAM TARTAR POWDER

Cream Tartär, also known as powdered cream of tartar or potassium bitartrate, is a stabiliser and acidity regulator used in various culinary preparations.

It has several important applications in the kitchen, such as whipping egg whites, preventing the crystallisation of sugar in syrups and icings, and making homemade baking powder when combined with baking soda.

When used to whip egg whites, Cream Tartär helps to stabilise the proteins in egg whites, improving their ability to hold air and give a fluffy, firm texture when whipped.

This is especially useful when preparing meringues, soufflés and other preparations that require whipped egg whites.

In terms of preventing sugar crystallisation, Cream Tartär acts as a ‘punishment’ to prevent sugar from crystallising in syrups and glazes.

When added to the sugar-liquid mixture, it helps to maintain a smooth and uniform texture without the formation of unwanted crystals.

To make homemade baking powder, mix cream of tartar with bicarbonate of soda in appropriate proportions.

This mixture generates a chemical reaction that produces carbon dioxide, which allows the dough to rise and acquire a lighter texture when baked.

Cream Tartär is incorporated directly into egg whites, sugar or other products depending on the specific application.

Instructions for use:

Incorporate it directly into egg whites, sugar or other products.

Usual dosage:

2-10 gr./ kg. of product.

Characteristics and applications:

• Available in 800 g and 180 g packs.