TARTARIC ACID 230g

Ideal for creams, egg whites, for its ability to encapsulate water particles.

Origin:
Fermentation of wine.

Properties:
Acidifying agent.
Emulsifier.
Antioxidant.
Used for sugar art.

Mode of use:
Can be used cold or hot.

Technical note:
Gives an acidic hint to sugar confectionery.
Slows down the crystallization of sugar.
Soluble in water and alcohol.

Recommended dosage: 1 g to 4 g per L.