Baking Soda E500 (sodium bicarbonate) as a rising agent for dough. Made from rock salt.
The operation is based on the fact that carbon dioxide is released when heated above 50°C. Carbon dioxide is also released when an acid is present (at a minimum of 20°C).
Extra pure quality.
Baking Soda E500 (sodium bicarbonate) as a rising agent for dough. Made from rock salt.
The operation is based on the fact that carbon dioxide is released when heated above 50°C. Carbon dioxide is also released when an acid is present (at a minimum of 20°C).
Extra pure quality.
Tartar E336 is a rising agent for dough, it adds volume to pie and cake and makes it more airy.
Tartar is Crème de Tartre, or Cream of Tartar; so certainly not tartaric acid! The chemical composition was known in the eighteenth century thanks to the studies of Margraff, Scheele and Berzelius.
It is found in its natural state in a variety of fruits, especially in grapes. This poorly soluble compound crystallizes and is committed to the inside of the wine barrels during fermentation or alcoholic fermentation. The collected residue is used as raw material for the manufacturing of refined tartar obtained by successive cleanings of the raw product.
Use:
Mix 1 teaspoon pure Tartar with 250 grams wheat flour along with 1 teaspoon of sodium bicarbonate.
After 30 minutes of mix it with the recipe.
Does not contain any addition and is 100% pure.
These convenient small bags of 11 Gr. (5 pieces) are ideally suited for home bakers and also ensure a long shelf life. They have exactly the same functional characteristics as the Bruggeman Instant Yeast for professional bakers and give excellent results in your bread maker.
Standard quality, suitable for just about any recipe and every baking technique (bread doughs, puff pastries and sugar doughs up to 10% of sugar).
Content 500 grams.
Standard quality, suitable for just about any recipe and every baking technique (bread doughs, puff pastries and sugar doughs up to 10% of sugar).
Content 125 grams.
Tartar E336 is a rising agent for dough, it adds volume to pie and cake and makes it more airy.
Tartar is Crème de Tartre, or Cream of Tartar; so certainly not tartaric acid!
The chemical composition was known in the eighteenth century thanks to the studies of Margraff, Scheele and Berzelius. It is fount in its natural state in a variety of fruits, especially in grapes.
This poorly soluble compound crystallizes and is committed to the inside of the wine barrels during fermentation or alcoholic fermentation. The collected residue is used as raw material for the manufacturing of refined tartar obtained by successive cleanings of the raw product.
Use:
Mix 1 teaspoon pure Tartar with 250 grams wheat flour along with 1 teaspoon of sodium bicarbonate.
After 30 minutes of mix it with the recipe.
Does not contain any addition and is 100% pure.
* The antique pot in the product picture is obviously not included.
€21.95*
few Available
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