Getting Back to Basics of Baking

Cream of tartar is a  fine white powder used as a raising agent, tartar is a by-product of wine making. Cream of tartar reacts quickly in the presence of Baking Soda when it comes into contact with liquid, making the mixture rise rapidly. This mixture loses its volume in a short period of time if not cooked immediately.

SERVING IDEAS:
Cream of tartar is often used to stabilize beaten egg whites in angel food cake, cookies, meringues and souffles, and prevent sugar crystallization in confectionery. It is also used in omelets and cookies.

STORING GUIDE:
Keep the cream of tartar away from heat and humidity at a room temperature