Item
Baker's Cream "OB" (BCOB-1)
A blend of acid reacting salts designed to replace Cream of Tartar. Baker’s Cream controls the pH of egg whites more efficiently than cream of tartar.
Usage: A replacement for cream of tartar in Angel Food Cakes, Foam Type Cakes, and Icing. The addition of 1.5 to 1.75 % of Baker’s Cream based on the weight of egg whites will usually produce a pH in the optimum range for Angel Food Cakes (5 - 6.5).
Sodium Acid Pyrophosphate, Corn Starch
Stabilizer / Thickener / Binder / Texturizers
Attributes
- Gluten-free
- Ingredient declaration
- Kosher
- PHO-free
Locations
| Location name | Address |
|---|---|
| Thymly Products, Inc. | 1332 Colora Rd PO Box 65 Colora, Maryland 21917 |
Documents
| Type | Location |
|---|---|
| Allergens | Thymly Products, Inc. |
| Country of Origin | Thymly Products, Inc. |
| HACCP Process Flow Diagram | Thymly Products, Inc. |
| Nutrition | Thymly Products, Inc. |
| Suitability Requirements | Thymly Products, Inc. |
| Safety Data Sheet (SDS) | |
| Product Specification Sheet | |
| GMO | Thymly Products, Inc. |
| Kosher | Thymly Products, Inc. |
| California Prop. 65 | |
| CoA Sample | |
| Melamine |
