Cream of tartar - 100gr

Cream of tartar is a natural leavening agent widely used in cooking to give lightness and fluffy texture to many sweet and savory dishes. Usually, it is used in the preparation of desserts such as cookies, cakes, and merengue. Its main use is as a substitute for chemical yeast, helping in aerating and expanding the dough during baking.

Dosage: according to recipes.

Dosage and use with baking soda: The standard dosage is 1/8 teaspoon of Cream of Tartar for every 1/4 teaspoon of baking soda. This combination, when activated with acidic liquids such as lemon or lime juice, creates a reaction that promotes leavening of the dough.

TECHNICAL FEATURES:

Cream of tartar or potassium bitartrate is in the form of an odorless, tasteless powder. It is a potassium salt of tartaric acid. A natural leavening agent extracted from grapes or tamarind, it can be used alone or in combination with baking soda.

MODE OF USE:

Used individually, cream of tartar is an excellent stabilizer that adds volume and texture. In combination with baking soda they have an excellent leavening effect thus ensuring light fluffy doughs that are highly digestible, substituting very well for chemical yeasts and brewer's yeast.

BAKING:

cream of tartar is ideal in baking, but it can also be used for savory recipes, such as bread, pizza, or flatbreads. In this case, the ratio of cream of tartar to baking soda is 2 to 1.

OTHER USES: Cream of tartar is a very versatile substance. It also finds uses in household cleaning. Brighten white garments, useful for cleaning pots and dishes, polishing copper and steel, and cleaning ceramic surfaces.

Tricks and secrets:

• Store Cremor Tartar in a sealed container to maintain its effectiveness.
• Always activate Cremor Tartar with an acidic liquid to maximize its leavening effect.
• Mix the Cream of Tartar well with the dry ingredients for even distribution in the dough.

Recipes:

Angel Food Cake with Cremor Tartar

Ingredients:

• 1 cup cake flour
• 1 1/2 cups of powdered sugar
• 12 egg whites at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar

Instructions:

1. Preheat the oven to 170°C (350°F) and butter a chiffon cake pan.
2. Sift together the flour and half of the powdered sugar.
3. In a large bowl, whisk egg whites with cream of tartar and salt until soft peaks form.
4. Gradually add the remaining powdered sugar, continuing to whisk until stiff peaks form.
5. Gently incorporate the flour and powdered sugar mixture into the beaten egg whites, mixing in gentle motions from the bottom up.
6. Pour the dough into the prepared baking dish and level the surface.
7. Bake for about 35 to 40 minutes or until the surface of the cake is golden brown and an insert inserted in the center comes out clean.
8. Bake and invert the pan onto a wire rack to cool completely before serving.

Cremor Tartar and Lemon Cookies

Ingredients:

• 2 cups of all-purpose flour
• 1/2 teaspoon of cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Grated zest of 2 lemons
• 1 cup of sugar
• 1/2 cup unsalted butter at room temperature
• 1 egg
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 180°C (350°F) and line a baking sheet with baking paper.
2. In a bowl, sift the flour, cream of tartar, baking soda, and salt. Add grated lemon zest and mix well.
3. In another bowl, beat butter and sugar until creamy. Add the egg and lemon juice; mix until incorporated.
4. Gradually add the dry ingredients to the liquid mixture and mix until smooth.
5. Prepare balls of dough, place them on the prepared baking sheet leaving space between them.
6. Lightly crush the balls with the bottom of a lightly floured glass.
7. Bake for about 10-12 minutes or until the edges of the cookies are lightly browned.
8. Let cool on the baking sheet for a few minutes, then transfer the cookies to a wire rack to cool completely before serving.

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