Raising agent for tarts and cakes
Excellent alternative to powdered yeast
Small amounts and excellent results
Half a teaspoon mixed with baking soda for tarts and cakes
If you look for the definition of cream of tartar you will find that it is a natural yeast: the potassium acid salt of tartaric acid (its full name), which has natural leavening properties.
Uniquely, it can be used alone or activated by bicarbonate of soda but above all it is fundamental for the preparation of leavened products for anyone suffering from yeast intolerance. You should be aware that it is also suitable for vegetarians and vegans. Since cream of tartar is natural, its leavening action is also natural and it is no coincidence that in US and UK recipes you never find instructions to use good old “baking powder”, but cream of tartar and bicarbonate of soda. Why? Because cream of tartar makes leavened products very fluffy and makes them rise without weighing them down.
Simple to use in the kitchen: no rocket science required! Just replace the quantity of yeast required by a recipe with half cream of tartar and half bicarbonate of soda. It can take the place of yeast both when making pizza and leavened cakes in general. The advantage of leavening with cream of tartar can be felt at first bite: the product retains its characteristic taste and is not impacted by other flavours (for example, the vanilla aftertaste of some artificial yeasts), for an end product that is just right; light enough not to bloat us after we eat it.
Not to mention the fact that cream of tartar and bicarbonate of soda work together to protect kidney function, unlike chemical leavening agents that tend to inhibit and slow down detoxing of our bodies.
Try our CREAM OF TARTAR!