| ≥1 piece |
| Main Characteristics | |
| ?? | 1.Excellent foamability --- Using it while whipping eggwhites may make the foam delicate and rich, and keep the fine puffing state for a long time. 2.Excellent shape stability --- Cakes baked with tartar powder are not easy to contract and maintain fine shape. 3.Fine texture --- It produces soft and moist texture of the cake, and makes it not easy to get dry. |
| Ingredients | |
| ?? | tartaric acid, monoglycerides, corn starch |
| Storage | |
| ?? | in dry and cool place avoiding heavy pressure |
| Dosage | |
| ?? | 1%-3% by weight of eggs |
| Instruction | |
| ?? | 1.separate white of egg with yolk, 2.add tartar powder into egg white and stir rapidly and evenly |
| Expiry date | |
| ?? | 18 months after the producing date |
| Batch number | |
| ?? | printed on the can |