An indispensable leavening agent in baked goods and also used for stiffening egg whites
All-Natural, Non-GMO Verified. Use to stablilize egg whites and increase their heat tolerance. Use to prevent sugar syrups from crystalizing
Frontier is a member owned co-op, responsible to people and planet
Legal Disclaimer: Information about this product is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or other medical professional. You should not use the information contained herein for diagnosing or treating a health problem or disease, or prescribing any medication. You should read carefully all product packaging. If you have or suspect that you have a medical problem, promptly contact your health care provider. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. All discounts are taken from suggested retail prices.
Publisher: Frontier COOP
Details: An indispensable ingredient in baking, cream of tartar when combined with baking soda and water acts as a leavening agent in cakes, quick breads and souffles. To aid in stiffening egg whites, add a pinch when beating. Cream of tartar powder is widely distributed by nature in many fruits, but is usually obtained as a natural, pure ingredient left behind after grape juice has fermented to wine. During the fermentation of the grapes, tartar crystallizes in the wine casks. The crystals are collected and purified to produce the white, odorless, acidic powder used for culinary and other household purposes. Cream of Tartar is. Cool and store in a plastic bag until ready to use. Use 1/8 teaspoon per egg white to make souffles, meringues, angel food, chiffon cakes, and candy.