About: Cream of tartar

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Cream of tartar is usually one of the ingredients in baking powder. It is an acid, and the chemical reaction that occurs when it is mixed with a base is one way to create leavening in baked goods.

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rdfs:label	Cream of tartar
rdfs:comment	Cream of tartar is usually one of the ingredients in baking powder. It is an acid, and the chemical reaction that occurs when it is mixed with a base is one way to create leavening in baked goods. Cream of tartar is a by-product of the wine industry. A crystalline acid forms on the inside of wine barrels. The barrels are scraped and the sediment is purified and ground to form cream of tartar. Cream of tartar is used to stabilize egg whites when making meringue or as an addition to certain frostings to produce a creamy product. Wikipedia Article About Cream of tartar on Wikipedia Cream of tartar, an acidic powder extracted during wine making, stabilizes egg whites and increases their heat tolerance. It also prevents sugar syrups from crystallizing and is combined with baking soda to make commercial baking powder. Potassium bitartrate also potassium hydrogen tartrate has formula KC4H5O6. It is a byproduct of wine making. It is also known as cream of tartar. It is a potassium acid salt of tartaric acid.
dcterms:subject	Good Eats ingredients Ingredients Cleaning Baking Baking supplies and flavorings Leaveners dbkwik:resource/wtw81Y-scrsVASbsyS9PQw==
abstract	Cream of tartar is usually one of the ingredients in baking powder. It is an acid, and the chemical reaction that occurs when it is mixed with a base is one way to create leavening in baked goods. Cream of tartar is a by-product of the wine industry. A crystalline acid forms on the inside of wine barrels. The barrels are scraped and the sediment is purified and ground to form cream of tartar. Cream of tartar is used to stabilize egg whites when making meringue or as an addition to certain frostings to produce a creamy product. Wikipedia Article About Cream of tartar on Wikipedia Cream of tartar, an acidic powder extracted during wine making, stabilizes egg whites and increases their heat tolerance. It also prevents sugar syrups from crystallizing and is combined with baking soda to make commercial baking powder. Potassium bitartrate also potassium hydrogen tartrate has formula KC4H5O6. It is a byproduct of wine making. It is also known as cream of tartar. It is a potassium acid salt of tartaric acid. Tartar crystallises in wine casks during the fermentation of grape juice. This crude form (known as beeswing) is collected and purified to produce the white, odourless, acidic powder used for many culinary and other household purposes, such as: * Stabilising egg whites, increasing their heat tolerance and volume; * Preventing sugar syrups from crystallising; * Reducing discolouration of boiled vegetables; * Usage as a laxative; * Frequent combination with baking soda, as a leavening agent in formulations of baking powder.

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