Tartaric Acid by Louis François, 2.2 lb (1 kg) | Professional Pastry Ingredient | Imported from France

2.2 lb (1 kg)

$67.90

Words from The French Pantry

Tartaric acid (E334) is an acidifier that lowers and stabilizes the pH of confectionery, baked goods (toppings and fillings), juices and soft drinks, preserves and sauces such as mustard. By acidifying, it also limits bacterial growth.

It enhances aromas and the tangy taste of fruit in confectionery, drinks and ice cream, and helps stabilize the taste, color and vitamins of preserves.

It dissolves easily in water and alcohol, and can also be used in baking powder and as a dough acidifier.

Applications
Fruit pastes, coulis, confits, jellies, pastries

Properties
Acidity regulator

Dosage and use

  • Quantum satis.
  • Use as much 50% acid solution as pectin.

Technical information

  • Net weight: 2.2 lb (1 kg)
  • Allergens: None
  • Diet: Suitable for halal, kosher, vegan and vegetarian diets
  • GMO: Not produced from GMOs and contains no genetically modified substances. Not irradiated.
  • Storage: Store in a dry place in an airtight container at room temperature, away from light. The product tends to cake, so long storage is not recommended.
  • Shelf life: 5 years minimum in the original unopened packaging

Words from Louis Francois

For better dispersion, use a solution of 50% water and 50% acid. Add it at the end of cooking pectin-based jams or confectionery so they do not set too quickly.

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