More and more people are looking for substitutes for normal baking powder and reaching for cream of tartar baking powder.
But what’s the difference between ‘normal’ baking powder and the cream of tartar variety?
Baking powder and cream of tartar baking powder both contain sodium bicarbonate as a raising agent. However, sodium bicarbonate can’t make the dough rise on its own, which is why an acidifier must be added. Cream of tartar baking powder uses cream of tartar and does not contain phosphate, which appears in normal baking powder. Cream of tartar is a natural acid which occurs in the production of wine, sparkling wine and prosecco. This makes it a good alternative to baking powder containing phosphate. It can be used for all kinds of bakes. This makes our organic cream of tartar baking powder with organic corn starch an excellent alternative to conventional baking powder, achieving excellent baking results – totally naturally. All ingredients for our organic products come from certified controlled organic farming.
How to use:
One pack of organic cream of tartar baking powder is enough for 500 g flour.
The prepared product contains:
|Energy (kJ)||1005 kJ|
|Energy (kcal)||235 kcal|
|of which saturates||0 g|
|of which sugar||0 g|
* Reference for an average adult (8400 kJ / 2000 kcal).
Information for persons with allergies and/or intolerances
This product contains the following allergenic ingredients according to the law:
Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing: