Cream of Tartar Powder 800g

E336 (acidity regulator)



AUD$41.25
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Cream of tartar powder is used to stabilize whipped egg whites, meringues and marshmallow cremes. It is the major component of Baking Powder.

Cream of tartar powder is used to stabilize whipped egg whites, meringues and marshmallow cremes. It is much better to use due to its higher pH, less acidic. It is the major component of Baking Powder. This product is also used by kindergartens for making play doh.

Molecular Formula
KC4H5O6 - Potassium bitartrate

Common Questions regarding our Cream of Tartar Powder

Isn't cream of tartar the same as baking powder?
The difference between cream of tartar and baking powder is that cream of tartar is an ingredient used in the manufacture of baking powder. The other ingredient is baking soda. Cream of tartar results in finer air bubbles during the rise in baked goods.

Cream of tartar is the same tartaric acid right?
Tartaric acid (C4H6O6) is not the same as Cream of Tartar (KC4H5O6). The big give away is the potassium, tartaric acid contains no potassium. Cream of tartar is manufactured by the reaction of tartaric acid and potassium hydroxide.

(F01119)

SKU F01119
Country of Origin Australia
Shipping Weight (Cubic Weight) 1.1250kg
Unit Of Measure ea

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