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Cream of Tartar

It is used to improve protein stability of tartar powder.

Features:
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

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High quality ingredients make better baking

During the demonstration, users were impressed by the high activity, wide sugar content and cold water resistance of ANGEL Premium yeast and Angel LD-500 improver.

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