Description

Applicable for Biscuit, Pastry, Confectionery, and Chemical yeasts.Accelerates the inversion of sugar during cooking. Brings a slightly sour taste.Serves for the formation of inverted sugar during the cooking of sugar solutions. If there is too much CREAM OF TARTAR, there is a risk of yellowing or caramelizing the sugar. If there is not enough CREAM OF TARTAR, we risk seeding the sugar on the cold table. Perfectly soluble in boiling water. Melting temperature 230 °C.Soluble in cold water under strong agitation.

Expiry Date

May 30, 2029