Tartar powder

1. used as acid adjuster in Chiffon cake, western pastries, etc. 2.Excellent foamability 3.Excellent shape stability

Main Characteristics

1.Excellent foamability:Using it while whipping eggwhites may make the foam delicate and rich, and keep the fine puffing state for a long time.2.Excellent shape stability:Cakes baked with tartar powder are not easy to contract and maintain fine shape.3.Fine texture:It produces soft and moist texture of the cake, and makes it not easy to get dry.

Storage

in dry and cool place avoiding heavy pressure

Dosage

1%-3% by weight of eggs

Instruction

1.separate white of egg with yolk2.add tartar powder into egg white and stir rapidly and evenly

Expiry date

18 months after the producing date

Tartar powder