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Cream of Tartar is natural, pure ingredient left behind after grape juice has turned to wine. It is one of the main ingredients in baking powder and is used to stabilize beaten egg white.
FeaturesUse 1/8 teaspoon per egg white to make soufflaos, meringues, angel food and chiffon cakes and candy. Cream of Tartar is also a leavening when mixed with baking soda: replace 1 teaspoon baking powder with 1/2 Teaspoon Cream of Tartar mixed with 1/4 teaspoon baking soda.
WarningsKeep jar closed away from heat, light, moisture.