Should look fine when making meringue, cream of tartar is action to stabilize air bubbles to chew on small egg whites in meringue. Egg whites 1 (35 g) per the included measuring spoon per cup (0.05 g) is used. In making chiffon cakes, soufflé sweets.
※ Strives on to... correct product information about the contents of the product and packaging, but due to a sudden change notations on site with the delivered product and packaging may vary. Such a situation, please forgive