Cream of Tartar (E336) - The Kitchen Lab
1429-27720
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Vinsten, or Cream of Tartar as it has come to be known since it became more widely available following American influences, has the chemical name of potassium tartrate. It is used in baking to give volume and stability to marbles and soufflés, can prevent whipped cream from destabilizing, and adds a creaminess to the frosting. When you add margarine, a small amount speeds up foaming and helps to stabilize the structure, which in turn creates more volume. It prevents sugar from crystallizing and acts as a raising agent for baked goods. Together with bicarbonate, it will form baking powder. A pinch of wine stone added to the water when cooking vegetables helps them to retain their freshness. Also used in some confectionery. A common use away from cooking is its use in creating play dough for children.
Use: Dose as needed. Until about 1 g per egg white when making the dough.
Storage: Store in a dry, cool place and out of direct sunlight. Use within 6 months of opening.
Ingredients: Potassium vätetartrate E336 (Antioxidant)
Numbers per 100g:
Energy: 1348,1kj/317,2kcal
Fat: 0g
Carbohydrates: 79,3g
Of which sugars: 0g
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