KOTÁNYI Patisserie Cream of Tartar (Weinstein Backpulver)
For sheet cakes & Bundt cakes
- Leavening agent
- Suitable for a phosphate-poor diet
Kotanyi's Cream of Tartar can be used for almost all types of dough as an alternative to conventional baking powder. It serves as a leavening agent and provides volume. The product can be used for a phosphate-poor diet.
For all conventional types of doughs, especially for large sheet cakes, pies or bundt cakes.
Kotanyi Tip: 8g cream of tartar is sufficient for approx 250g flour
Raising agent: monopotassium tartrate (56%) and sodium carbonate, corn starch, citric acid