Features
Acidifier and emulsifier.
Refined and crystalline powder form.
Apply cold and mix in with stirring.
Applications
Trt is a leavening and gasifying agent in cakes, cookies, and breads (biscuits, breads, muffins, …), friable doughs (biscuits, sablés, …) and batters (orly, tempuras, …).
Anticrystallizing in sugar preparations (syrups, candies, frostings, …).
Air stabilizer in the whipped proteins (egg white and even vegetable proteins when preparing meringues, dry meringues, biscuits, …).
Curiosities
E-336
Acid salt from tartaric acid by partially replacing hydrogen with potassium. Therefore, like tartaric acid, it comes from a by-product of the world of wine, which is originated in the sediments at the bottom of the barrels.
Being an essential ingredient in traditional pastry, it has a strong presence in the food and beverage industry, due to its antioxidant, anti crystallizing and leavening properties.
If mixed with baking soda and added to a liquid, a gaseous reaction is obtained.
Dosage
1 gr / Kg
