Cream of Tartar
It is used to improve protein stability of tartar powder.
1. to adjust the PH value of eggwhite to increase eggwhite stability.
2. Increase eggwhite flavor.
3. Extend the shelf life of cakes.
Applications: This product is used to all types of baked products, especially for the production of puff cakes, western pastry and chiffon cakes.
Usage: mix together with the eggwhite.
Dosage: 1-2% of the eggwhite
Packing: 1kg/bag; 5kg / bag