Baking & Healthy Snacking
Source & Cultivation
KHC4H4O6 Potassium Bitartrate. Cream of tartar is a by-product of the process of making wine. It's found in the sediment left behind in barrels after the wine has been fermented, then getting purified into the powdery white substance that we use in baking.
Appearance, Aroma & Flavour
Cream of Tartar is a dense white powder with a slightly acidic taste and smell.
A versatile product for both the kitchen and the household, cream of tartar has a multitude of uses. Traditionally, it’s used in baking when whipping egg whites - it helps speed up the creation of foam and maintains the fluffiness ideal for meringues and similar desserts. It can also be used as a leavening agent in baking - you can substitute a blend of baking soda and cream of tartar for baking soda! You can also add it to boiled vegetables to help retain their color. Around the house, it makes a great metal polish - ideal for bowls and pots that have been scratched by knives or other utensils! Storage: When stored in a cool, dry container, cream of tartar should be usable indefinitely.
Storage & Shelf Life
Store in a cool, dark pantry and cream of tartar will stay good indefinitely.