Cakes, sponge and chou mixes

Spido Cream of Tartar

It can neutralize the egg white PH, and make egg white more stable.

Product code: 4.31

It can neutralize the egg white PH, and make egg white more stable.
Description

A blend of acidity agents for the application of various baking foods, especially for chiffon cake products.

Application
-The product is suitable for Chiffon cake and egg white based confectionery.

Advantages
-To stabilize egg white.

Information

Dosage
Add it into egg white, use at 1-3%.

Ingredients
Starch, potassium bitartrate, lactose.

Details

Packaging
8X1kg/case

Shelf life
18 months

Storage
Please store in a dry and cool place.

Physical appearance
White Powder

Nutritional value

For nutritional information, please feel free to contact us at info@puratos.com.cn.


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