Cream of tartar is the basic ingredient of baking powder.
It is used as a natural additive in the preparation of cookies, meringues, etc.
As a diuretic and laxative
In sweeteners, to reduce the level of aftertaste
It is used in tartaric acid stabilization. Use of potassium bitartrate in cold stabilization reduces wine cooling times to less than 24 hours, which represents a major saving in energy while ensuring fully satisfactory results.
L (+) Potassium bitartrate
Potassium tartaric acid
Potassium hydrogen tartrate
L (+) Monopotassium salt of tartaric acid
CAS number: 868-14-4
EINECS number: 212-769-1
Chemical formula: C4H5 KO6
Molecular weight: 188.18
Description: colorless crystals, white powder
Merck Index number: 7391
Refraction index: 1.511
Use 1/8 teaspoon per egg white to keep them stable and add volume.
2 parts cream of tartar, 1 part baking soda and 1 part cornstarch.
Make a paste using cream of tartar and vinegar. Buff paste on the metal surface and wipe with a clean rag.
In a sauce pan place a ball of aluminum foil, 1 quart of water and 2 tablespoons of cream of tartar. Bring the water to a boil and add silver items to be cleaned. Boil for 10 minutes then remove from heat and let it cool. Then rinse.
Jar of 60 g
Jar of 800 g
Sack of 25 kg
How Cream of Tartar Helped Invent Modern Baking
This humble ingredient reshaped the way we bake. So what is cream of tartar, anyway? And what does it do in cakes, muffins, and meringues?