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Description:
Tartaric Acid small pot 100g is a premium quality, white, odourless crystalline powder with a slight tart taste.
Tartaric Acid is very versatile and can be used as an emulsifier, bulking agent, acidifying agent and a dough conditioner. It can be used in a variety of ways such as improving the quality and increasing the shelf life of cheese and tofu, adding to pate de fruit or jams to activate Pectin, adding to baked goods as a leavening agent and to improve the quality and colour of flour. It also interacts with gelling agents to strengthen food structure and is commonly used in wine making to maintain colour, stability and taste.
Details:
Use to improve shelf life and quality of cheese and tofu.
Add to dough to prevent it being soft and sticky.
Add to jams and pate de fruit to activate Pectin.
Add to flour to improve quality and colour.
Use in wine making to maintain colour, stability and taste.
Use to maintain firmness of fruits and vegetables.
Acts as a leavening agent when combined with baking soda.
Food Additive Information:
This product is a food supplement or additive and is highly concentrated. Should be diluted and not directly consumed in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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