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Potassium bitartrate.
Properties: Stabilizer and emulsifier, prevents crystallization of sugar.
Directions for use: Apply directly cold and incorporate with agitation.
Application: Any type of liquid.
Remarks: Fine white powder crystalline.
Elaborations: In combination with bicarbonate, an increase in volume in confectionery masses is achieved / Helps to stabilize the assembly of egg whites and cream / Prevents the crystallization of sugar in the preparation of caramel.