Product Description & Reviews
Ready to use. Use 1/8 tsp. per egg white to make souffles, meringues, angel food, chiffon cakes, and candy.Cream of Tartar is a fine white powder typically used in baking to control stability, texture and rise. Also known as Tartaric Acid. Use 1/8 teaspoon per egg white to strengthen soufflés and meringues. Use in candy making for smoother consistency. Gluten Free, KOF-K Kosher Certified, Non-GMO.
Features & Highlights
- Cream of Tartar is a fine white powder typically used in baking to control stability, texture and rise
- Also known as Tartaric Acid
- Use 1/8 teaspoon per egg white to strengthen soufflés and meringues
- Use in candy making for smoother consistency
- Gluten Free, KOF-K Kosher Certified, Non-GMO
|Item Weight:||50 pounds|
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mpn: 932412, ean: 0052100324128,
McCormick Cream of Tartar - 25 oz. container, 6 per case Cream of Tartar is a mild, acid - potassium acid tartrate, or potassiumbitartrate. It is the product left after cold storage of new wine and issometimes referred to as wine-makers sand. Cream of Tartar prevents sugar crystallization in syrups. Cream of Tartardoes not get old. If using to stabilize egg whites & whites wont beat, it is not due to ageof Cream of Tartar. Failure of egg whites to beat may be because eggs aretoo old, humidity,