Mattisson Tartaric Baking Powder Bio
The chemical composition became known in the eighteenth century. It is found in its natural state in a variety of fruits, especially grapes.
Cream of tartar is residue that crystallizes and deposits on the inside of wine barrels during alcoholic fermentation or fermentation. The accumulated residue is used as a raw material in the manufacture of refined cream of tartar obtained by successive cleanings of the raw product.
Many people prefer cream of tartar baking powder because it is a more natural type of baking powder due to its composition.
21g of tartaric baking powder is enough for 500g of flour
The package contains 180gr.
|Diet Type||Low Carb|
|Protein diet: usable in fase||1, 2, 3, 4, After the protein diet|
Tartar baking powder is a natural variant of baking powder and contains no chemical raising agents. The powder can be used as a leavening agent for (gluten-free) bread, cookies and cake dough and can be used in the same quantity as baking powder, about 20 grams per 500 grams of flour.
Cool, dry and closed storage.
Organic corn starch, 24.7% acidity regulator: tartaric acid (monopotassium tartrate E336), raising agent: sodium bicarbonate (E500), E336 is potassium salt from tartaric acid, a natural acid that also occurs in various fruits such as grapes, E500 is a natural mineral, made from rock salt or sea water.
Nutritional value per 100 g