Product Details
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- Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.
- It is used as a major component in baking, combined with baking soda to react when the mixture is moistened to ensure that final food product will rise well.
- Storage condition: Store in cool dry place. Protect from direct heat & sunlight. Close lid properly once opened to avoid degradation by moisture.
- Manufacturing Date: July 2024
- Use by Date: July 2026
