Cochool Tartar Powder is developed by the "Cochool" R&D team through repeated experiments and continuous optimization. It can significantly improve the product's fluffiness — the whipped cake is softer than competitors' products, with a volume increase of approximately 5-10 percentage points, effectively enhancing the yield and quality of the cake.

After whipping egg whites into foam, tartar powder’s active ingredients neutralize egg white alkalinity, improve meringue’s internal cross-linking structure, lower its pH, enhance fusion with egg yolk, and boost cake batter stability — delivering better leavening for baked goods. Comparative tests confirm "Cochool" Tartar Powder effectively improves cake expansion and increases yield by 5-10 percentage points.

Cochool team’s tests confirm proper emulsification boosts separated-egg cake expansion, volume and texture (softer, moister) during baking.

Cochool Tartar Powder speeds up egg white whipping for fine, stable, long-lasting foam. Aids baking expansion, fluffy texture, uniform crumb and no collapse.

Cream of Tartar Powder outperforms recognized similar products on the market.

Cream of Tartar Powder is superior — just 0.07 yuan of it for an 8-inch cake batter adds an extra 0.7 yuan in profit.

Suitable for chiffon cakes and other baked goods requiring egg white whipping

As a professional baking ingredient brand, Cochool has over 20 years of experience in the industry. Focusing on baking emulsification technology, it’s an expert in solving texture problems. It delivers great taste for pastry shops, leads innovative industrial baking solutions, and offers global services to bring worldwide delicacies.