Apricot and Mandarin Bakeable Filling
With the arrival of autumn, mandarins reach their optimal point of sweetness and aroma, becoming the perfect fruit to give life to new elaborations.…
Formato
900g
Tartaric acid is a natural organic acid used as an acidity regulator, antioxidant and preservative. It is one of the main acids perceived in the mouth, together with citric acid and malic acid. Its presentation as a fine white crystalline powder makes it easy to incorporate in a wide variety of applications.
Add directly to the cold liquid and mix with agitation to ensure complete dissolution. Dose according to the needs of the recipe, recommending 1 g/kg as a starting point.
This ingredient is mainly used as an acidity regulator in various food applications, such as flavored drinks (0.8 g/kg), flavored wines (8 g/kg) and unflavored fermented milk products that have been heat-treated after fermentation (0.75 g/kg). In cocoa and chocolate, it not only contributes to the organoleptic profile, but also improves the shelf life of the product (5 g/kg). Its antioxidant action makes it an effective color preservative in fruit and vegetable preparations (except compotes) at a dose of 3 g/kg. In bakery products, from bread and specialty breads to pastries, cakes and biscuits, its use is permitted up to 10 g/kg, providing both technical and functional benefits. In addition, it can be combined with sodium bicarbonate to optimize fermentation, improving texture and dough development in different types of elaborations.
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