5 Przemian Cream of Tartar 150g - tartar, gluten-free potassium tartrate E336i

Eton Mess? Pavlova Meringue Cake? With Cream of tartar you can easily prepare beautiful, stiff and fluffy meringues. Cream of tartar is a very useful ingredient, almost unknown in Polish cuisine, which preserves and gives volume to beaten egg whites. Cream of tartar is functionally an acidity regulator used in some baking powders. In addition to meringues, it can also be used to obtain a creamy consistency in sweet desserts, it will work, for example, to prepare smooth icing, because it prevents sugar crystallization, it is often used as a natural raising agent to give volume and fluffiness to baked goods.

Unlike chemically derived baking powder, Cream of Tartar is a natural agent, obtained as a by-product of the grape fermentation process in winemaking. Due to its natural origin, Cream of tartar is recommended as an ingredient in cakes and cookies for children.

Cream of tartar - what is it and how does it work?

• other names: potassium tartrate, tartar, tartar, sour salt, tartarus, potassium bitartrate
• natural leavening agent of plant origin
• it is produced during the fermentation process in the production of wine
• in combination with baking soda, it can be used as a substitute for baking powder
• irreplaceable for stiffening egg whites, creams, baking meringues and soufflés
• inhibits sugar crystallization
• in the list of food additives it appears under the symbol E336i

How to use Cream of tartar?

Cream of tartar can be used primarily to increase the volume and fix the consistency of whipped egg whites

Cream of tartar can be used to prepare homemade baking powder - mix potassium tartrate in the proportion of 2 teaspoons of tartar to 1 teaspoon of baking soda, tartrate acts as an acidity regulator in such a mixture. This way you will get 3 teaspoons of powder, which is enough to loosen the dough prepared with 3 cups of flour. Such a mix works great in British scones and muffins, which contain milk to activate our powder. Muffins prepared with such a homemade baking powder are more fluffy than ordinary ones..

Potassium tartrate is also added to the icing, because it prevents sugar crystallization and makes it easier to obtain a smooth mass without lumps, for the same reason it is worth adding to the mass for homemade lollipops

How to make baking powder?

To prepare baking powder from potassium acid tartrate, you will need two ingredients: potassium acid tartrate and carbon dioxide. Baking powder is a mixture of these two ingredients that serves as a leavening agent in the dough.

Ingredients:

• 1 teaspoon of acidic potassium tartrate
• 2 teaspoons of sodium bicarbonate (or baking soda)

Instructions:

• Measure the right amount of potassium acid tartrate and sodium bicarbonate in a ratio of 1:2. For example, if you want to prepare 1 teaspoon of baking powder, use 1/3 teaspoon of potassium acid tartrate and 2/3 teaspoon of sodium bicarbonate.
• Sift both ingredients into a bowl or dish. You can do this with a strainer or a fine strainer to ensure that the ingredients are evenly combined.
• Your potassium tartrate baking powder is ready to use. Store it in an airtight container or jar.

When is potassium bitartrate used in baking and when is baking soda used?

Potassium bitartrate (potassium tartrate) and baking soda (sodium bicarbonate) are both used as leavening agents in baking, but have slightly different uses depending on the recipe and desired baking effect.

• Potassium bitartrate (potassium tartrate):
  • Used in baked goods that contain acidic ingredients such as yogurt, sour cream, lemon juice, etc.
  • It reacts with acids, which releases carbon dioxide and leaves the dough.
  • It is more mild in taste and does not affect the taste of baking so intensely.
  • Often used in batter for cupcakes, muffins, sponge cakes and some cakes.
• Baking soda (sodium bicarbonate):
  • Used in baked goods that do not contain enough acid to activate potassium bitartrate.
  • It reacts with the acids in the recipe and with the heat, releasing the carbon dioxide and making the dough rise.
  • It has a strong influence on the taste of baking and can leave a slightly alkaline aftertaste.
  • Often used in baked goods based on milk, wheat flour, cocoa, eggs, etc., which are less acidic.

Interesting facts - acidic potassium tartrate and nicotine craving

The use of a mixture that is a combination of orange juice (not to be replaced with other juices) and potassium acid tartrate is one of the recommended ways to detoxify the body from nicotine. Mix 1 tablespoon of potassium tartrate with a glass of orange juice, drink the drink every evening before going to bed - the synergistic effect of orange juice and potassium tartrate has the ability to bind nicotine and accelerate its excretion, which detoxifies the body and significantly reduces nicotine cravings.