Sell Cream of Tartar Achivers 50g best price

It's a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or #tartaric acid (hence the commercial name). But you can find it in the spice aisle labeled as plain ol' cream of tartar. Adding a small amount of cream of tartar when you're beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you're whipping up. In baking, this means mile-high #meringue pies, melt-in-your-mouth meringue #cookies, and angel food cakes that practically float off the plate.