Usage Tips
The potassium salt of tartaric acid is used to stabilize egg whites in baking. Use in making candy, meringues, angel food cake, icings & chiffon. For baking powder, combine 2 parts each of Cream of Tartar and cornstarch and 1 part baking soda.
Nutritional Information
- 0 Calories
- 0g Total Fat
- 0g Saturated Fat
- 0g Trans Fat
- 0mg Cholesterol
- 0mg Sodium
- 0g Carbohydrates
- 0g Fiber
- 0g Sugar
- 0g Protein
Ingredients
Cream of Tartar
Allergen Statement
UPC Code (SIZE)
66200000769 (67g)
66200912154 (1000g)

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