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View compareBirch & Meadow 4 Lb Of Cream Of Tartar, Baking Ingredient, Stabilizer
Birch & Meadow 4 Lb Of Cream Of Tartar, Baking Ingredient, Stabilizer
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Regular price
$42.49
Sale price
$42.49
Regular price
$60.70
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per
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SKU
WBGROB0C1KTG2YJVendor
Birch & MeadowProduct Type
Baking SpicesCouldn't load pickup availability
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Description
Description
Cream of Tartar in a convenient square jar for easy shelf storage. Bring home the heart of cooking.
Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Frequently Asked Questions
- Q: What is Cream of Tartar used for in baking? A: Cream of Tartar is primarily used as a stabilizer in baking. It helps to stabilize whipped egg whites in meringues and cakes, ensuring they hold their shape and volume. Additionally, it prevents sugar crystallization in candies and caramels, enhancing the texture and consistency of your sweet treats.
- Q: How should I store Cream of Tartar? A: Cream of Tartar should be stored in a cool, dry place. The convenient square jar design allows for easy shelf storage, and it is best kept tightly sealed to maintain its freshness and effectiveness.
- Q: Is this Cream of Tartar packaged in the USA? A: Yes, Birch & Meadow Cream of Tartar is packaged in the USA, ensuring quality and adherence to local standards for food safety.
- Q: Can I use Cream of Tartar as a substitute for baking powder? A: Cream of Tartar can be used in combination with baking soda as a substitute for baking powder. Use 1/2 teaspoon of Cream of Tartar and 1/4 teaspoon of baking soda to replace 1 teaspoon of baking powder in your recipes.
- Q: Is Birch & Meadow Cream of Tartar suitable for vegan recipes? A: Yes, Birch & Meadow Cream of Tartar is a plant-based ingredient, making it suitable for vegan recipes. It can be used in various baking applications without any animal-derived ingredients.