Cream of tartar

Cream of tartar is a white powder, with no specific flavor and whose chemical name is potassium bitartrate, an acid salt. It was first isolated in 1769 by Swedish chemist Carl Wilhelm Scheele but is found naturally in many plants. It was already known by the Greeks and Romans, as it appeared as a sediment in the wine barrels when it aged as a by-product of the grape, crystallizing at its base and forming a kind of crust.

Properties / Benefits

Its use extends mainly as one of the ingredients of chemical yeast used in baking, in the wine industry as a wine acidity corrector, as well as for the production of carbonated drinks such as soda. Also in candies, confections, chewing gum, preserved vegetables, jams, brines, sauces, dehydrated soups and other products.

Applications.

Pastries, candies, soups, sauces