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Cream of tartar is the common name for
potassium hydrogen tartrate, an acid salt that has a number of uses in
cooking. Cream of tartar is best known in our kitchens for helping
stabilize and give more volume to beaten egg whites.
Typical uses : Used to produce a
creamier texture in sugary desserts such as candy and frosting, because
it inhibits the formation of crystals. Also used in soft drinks,
candies, bakery products, gelatin desserts and to clean brass and
copper.
| Ingredients:
Cream of Tartar |
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