werz organic and gluten free cream of tartar
Natural gas producing agent for preparing meringues, cakes, and biscuits.
Cream of tartar helps to increase the volume and stability of whipped egg whites for meringues and soufflés
Corn starch*, acidifier
potassium tartrate cream of tartar], raising agent
sodium carbonate [baking soda]),
Use the amount of cream of tartar indicated in your recipe. When making meringues, use 1/8 teaspoon per egg white to keep the batter stable and add volume. For homemade baking powder, use 2 parts cream of tartar and 1 part sodium bicarbonate or baking soda.