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  2. Potassium bitartrate - Wikipedia

    en.wikipedia.org/wiki/Potassium_bitartrate

    Potassium bitartrate, also known as potassium hydrogen tartrate, with formula K C 4 H 5 O 6, is a chemical compound with a number of uses. It is the potassium acid salt of tartaric acid (a carboxylic acid). In cooking, it is known as cream of tartar. It is used as a component of baking powders and baking mixes, as mordant in textile dyeing, as ...

  3. Baking powder - Wikipedia

    en.wikipedia.org/wiki/Baking_powder

    Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a ...

  4. Tartaric acid - Wikipedia

    en.wikipedia.org/wiki/Tartaric_acid

    Infobox references. Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus. [1] Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.

  5. 8 Substitutes for Baking Powder to Use When You Run Out - AOL

    www.aol.com/lifestyle/8-substitutes-baking...

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  6. 9 Cream of Tartar Substitutes You Probably Have in the Kitchen

    www.aol.com/9-cream-tartar-substitutes-probably...

    But lofty cakes, ethereal meringues, and chewy snickerdoodles also owe their existence to another child of the grape: cream of tartar. Skip to main content. Sign in. Mail. 24/7 Help. For premium ...

  7. 10 Best Baking Powder Substitutes That Work Like a Charm - AOL

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    We've rounded up 10 of the best baking powder substitutes that will work in a pinch. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ...

  8. Inverted sugar syrup - Wikipedia

    en.wikipedia.org/wiki/Inverted_sugar_syrup

    As the inversion temperature is increased, the inversion time decreases. [4] They are then given a pH neutralization when the desired level of inversion is reached. [6] [7] In confectionery and candy making, cream of tartar is commonly used as the acidulant, with typical amounts in the range of 0.15–0.25% of the sugar's weight. [8]

  9. Bakewell Cream - Wikipedia

    en.wikipedia.org/wiki/Bakewell_Cream

    Bakewell Cream. Bakewell Cream baking powder, on a store shelf in Portland, Maine, USA. Bakewell Cream is a variety of baking powder developed by Bangor, Maine chemist Byron H. Smith in response to a shortage of cream of tartar in the U.S. during World War II. It is sold throughout the U.S., but is most popular in the state of Maine. [1][2]