Cream of Tartar

Used for a variety of culinary applications including stabilizing egg whites and whipped cream, preventing the crystallization of syrups, and reducing discoloration in boiled vegetables.

Product Specs

Also known as Potassium Bitartrate or Potassium Acid Tartrate;   Cream of Tartar is a white crystal or powder and a byproduct of the winemaking process as it forms inside wine barrels during fermentation.  It comes from tartaric acid, a naturally occurring substance in grapes and some other tart fruits.   Cream of Tartar has many culinary applications such as stabilizing egg whites and increasing their heat tolerance and volume, stabilizing whip cream thereby maintaining its texture and volume, preventing sugar syrups from crystallizing and reducing discoloration of boiled vegetables.   Additionally it is used as the acid ingredient along with sodium bicarbonate (aka baking soda) to formulate baking powder.

Packaging: 25 kg bag