| Cream of Tartar | Tradition linked with technology | Rochelle salt | Contact |
 Cream of Tartar is a fine white powder, which comes from a natural crystalline acid deposited on the inside of the barrells at the cellars. So its use is healthy and does not imply a damage to the environment. Manufacturing process is followed by an exahustive quality control guided through the expertise of our technical staff. The totally of the equipment has been designed by the most advanced technology and computer systems and built on stainless steel. |
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 Baking powder: Due to his buffer effect, Cream of Tartar is used as the acid ingredient being the most natural baking powder in the market. It is superior to other substitutes because the taste is more pleasant and does not leave any alkaline trace in the dough. Bakery and confectionery: For angel cakes, meringues, cold conforms, etc. Pharmaceutical: Used as diuretic and laxative. Enologist Application: Used as seed material for cold stabilisation and to reduce th PH in some wines. |
In sweeteners used to reduce the level of aftertaste. Spices: It is easier to find at the supermarket in several countries, small tins of Cream of Tartar, used for bakery, confectionery and other domestic aplications. CARBONIC DRINKS ICE-CREAMS ALUMINIUM PROCESS INK INDUSTRY MAYONNAISE SAUCES |
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| Chemical name: | Potassium Bitartrate L(+) Potassium Hydrogen Tartrate Potassium Bitartrate Cream of Tartar |
| Chemical Formula: | C4H5KO6 |
| Molecular Weight: | 188,18 |
| Description: | Colourless crystal, hhite powder |
| Merk Index No.: | 7.391 |
| Index of Refraction: | 1.511 |
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| Specific Heat (20o): | 0,288 cal/mg/70oC |
| Solubility in Water: | at 10oC: 4g/1000ml. at 100oC: 61g/1000ml. |
| Combustion Heat: | -275.1 Kcal/mol |
| Crystal System: | diamond-shaped prisms. |
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| Richness: | 99,7% of C4H5KO6 |
| Main impurities: | According to the limits stablished by the FCC, BP, USP and NF last editions. |