Product information for Mattisson Wijnsteen Bakpoeder Biologisch: Application of Mattisson Wijnsteen Bakpoeder Biologisch: Cream of tartar is a mixture of tartaric acid and baking soda. Because the cream of tartar reacts with the baking soda, you don't need to add anything acidic to your recipes to make it rise. Cream of tartar is also the most natural baking powder. Cream of tartar is tartaric acid that has been converted into crystals. It looks like large sugar granules you might find at the bottom or cork of your wine bottle. The crystals are tasteless. When these crystals are purified, a white powder is created, which, as the name suggests, is combined with baking powder.Unlike yeast, cream of tartar doesn't need to rise. It's gluten-free, unlike many other baking powders.Ingredients of Mattisson Wijnsteen Bakpoeder Biologisch: Organic corn starch, 24.7% acidity regulator: tartaric acid (monopotassium tartrate E336*), raising agent: sodium bicarbonate (E500).*E336 is potassium salt of tartaric acid, a natural acid also found in various types of fruit, such as grapes. E500 is a natural mineral, made from rock salt or seawater.Allergens: none.Nutritional value of Mattisson Wijnsteen Bakpoeder Biologisch: Nutritional value per 100 grams:Energy 1004 kJ / 235 kcalWheat 0 gramsCarbohydrates 44 gramsof which sugars 0 gramsProtein 0 gramsSalt 17.5 gramsUsage of Mattisson Wijnsteen Bakpoeder Biologisch: Cream of tartar is a natural alternative to baking powder and contains no chemical leavening agents. The powder can be used as a leavening agent for (gluten-free) bread, cookie and pie dough and can be used in the same quantity as baking powder, approximately 20 grams per 500 grams of flour. Store in a cool, dry place, closed. This products belongs to the category: Tartaric Acid
