Fox’s Spices Tartaric Acid 1kg

Tartaric Acid

Fox’s Spices Tartaric Acid 1kg is a fine, food grade tartaric acid powder used to add clean, bright acidity and improve texture in baking and sweet making. It has a sharp, lemony tang that is especially useful when you want controlled sourness without adding extra liquid, so it performs well in icing, sweets, sherbet style mixes and drink syrups. In the kitchen it is also valued for how it behaves chemically, helping to stabilise whisked egg whites for meringues and marshmallow style recipes, and working with bicarbonate of soda to give lift in homemade baking powder. If you are searching for tartaric acid for baking, tartaric acid for sweets, or an acidifier for homemade recipes, this is a practical, versatile ingredient to keep on hand for precise results.

Key Features:

• Fine powdered tartaric acid for easy mixing.
• Useful for confectionery, baking and drink making where you want acidity without adding liquid.
• Helps stabilise egg whites in meringues and similar recipes.
• Large pack size suited to regular home baking and batch cooking.
• Size: 1kg

Recipe Inspiration:

• Make a homemade sherbet style dip by mixing icing sugar with a small pinch of tartaric acid and bicarbonate of soda, then add natural fruit powders for different flavours.
• Add a tiny amount to berry compote or jam recipes to sharpen the fruit flavour and give a brighter finish.
• Use a pinch in meringue or pavlova mixes to support a stable foam and a smoother texture.
• Create your own baking powder by combining bicarbonate of soda with tartaric acid, then use it in quick breads, scones and pancakes.

How much tartaric acid should I use in homemade baking powder?

A common starting point is to use roughly equal parts tartaric acid and bicarbonate of soda, then add a little cornflour if you want a freer flowing mix, and use it as you would standard baking powder. Adjust the ratio slightly if you notice a soapy taste, which can mean there is too much bicarbonate left unreacted.

Why does tartaric acid help with meringues?

Tartaric acid lowers the pH of egg whites, which helps the proteins form a stronger, more stable network when whisked. This can reduce the chance of over whisking and can improve the final texture, especially in meringues that are baked low and slow.

Is tartaric acid the same as citric acid?

They are different acids with different flavour profiles and behaviour in recipes. Citric acid tastes more like sharp citrus, while tartaric acid has a cleaner, wine like tang and is often chosen for sweets and baking where you want a bright sourness and reliable performance in egg white and raising reactions.

Ingredients:

Tartaric acid (fine granules).

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.