The potassium bitartrate (potassium or idrogenotartrato ) is a potassium salt of tartaric acid . It is also known as the cream of tartar .
at room temperature is presented as a solid, colorless to white, odorless.
is used in combination with sodium bicarbonate as baking powder. In the presence of water, its mild acidity causes the hydrolysis of bicarbonate and carbon dioxide gas. It is a salt of tartaric acid. It is insoluble.
Unlike natural leavening (yeast beer) caused by the presence of microorganisms that ferment the sugar, cream of tartar due to the rise is caused by the reaction of cream of tartar (tartaric acid) and sodium bicarbonate which releases carbon dioxide , creating bubbles that expands during cooking, the food swell. [1] They react according to the reaction:
2 NaHCO 3 + H 2 C 4 H 4 O 6 → Na 2 C 4 H 4 O + 2 H 6 2 O + 2 CO 2
In general, natural in the kitchen, would be preferred rising to one with sourdough and yeast. But, as it is long process and often not able to obtain a smooth paste sweets such as pastries, then you are using variants less "harmful" like baking soda, which is of mineral origin, and cream of tartar (bitartrate potassium), which arises from the scale of the must on wine barrels. It is still mining products, but NO synthesized in the laboratory as the common baking powder. In particular, the common yeast vanilla contains ethyl vanillin, synthetic chemistry.
it.wikipedia.org / wiki / Bitartrato_di_potassio
veruccia.blogspot.com/2009/05/proposito-di-cremor-tartaro.html
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