Acids, bases and salts
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acids, bases and salts
Acids, bases and salts(9)
Composed of acids, bases and mineral salts, this range enables you to adjust pH and enrich your preparations with minerals such as calcium, to guarantee effective, controlled gelling of our texturizing solutions.
Basics
Acids, bases and salts
It prevents crystallization and prolongs the shelf life of sweet preparations.
The right dosage is essential: too much, and the sugar turns yellow; too little, and the sugar sours.
It also helps to stabilize egg whites during expansion.
The cooking temperature must be controlled to avoid graining or caramelization.
Cream of tartar
Cream of tartar promotes sugar inversion during baking, resulting in a stable, glassy paste.It prevents crystallization and prolongs the shelf life of sweet preparations.
The right dosage is essential: too much, and the sugar turns yellow; too little, and the sugar sours.
It also helps to stabilize egg whites during expansion.
The cooking temperature must be controlled to avoid graining or caramelization.
Basics
Acids, bases and salts 
