Purix Cream Of Tartar 75 Gm - 1
  • Purix Cream Of Tartar 75 Gm - 1
  • Purix Cream Of Tartar 75 Gm - 2

Purix Cream Of Tartar

₹171 ₹190 10% OFF

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Brand: Purix Cream Of Tarter Features: • Major Ingredient In Baking • Indispensable Agent In Cakes And Other Baked Items • Obtained From Tartar Crystals Of Grape Wine • Makes Dishes More Tasty • Used As A Stabilizing Agent Ingredients: Cream Of Tartar Details: Purix Cream Of Tartar Is A Fine White Powder With Many Culinary Applications. It Is An Acid And It Is Often Used As A Major Component In Baking Powder, Combined With Baking Soda To React When The Mixture Is Moistened To Ensure That Goods Will Rise Well. An Indispensable Ingredient In Baking, Cream Of Tartar When Combined With Baking Soda And Water Acts As A Leavening Agent In Cakes, Quick Breads And Soufflés. Cream Of Tartar Is Used In Some Soft Drinks, Candies, Bakery Products, Gelatin Desserts, And Many More. In Cooking, Cream Of Tartar Is Used To Give A Creamier Texture To Icings And Candy And To Add Volume And Stability To Egg Whites In Baking.

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Purix Titanium Dioxide 25g Color: White Ingredients: Titanium Dioxide (E171) Features: • Titanium Dioxide Is A Whitening Agent In Powder Form That Is Tasteless. • It Is Used In Cake Decorating To Turn Your Fondant Icing, Modelling Paste, Flower Paste, White Chocolate, Etc To A Brilliant Shade Of White. Details: Purix Titanium Dioxide Is A Water Soluble Mineral Based Food Colouring Used To Achieve A Bright White. It Is Used In Cake Decorating To Turn Your Fondant Icing, Modelling Paste, Flower Paste.

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Purix Whey Protein 75gm

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₹585 ₹650

Brand: Purix Whey Protein 75gm Features: • Purix Whey Protein Can Be Used As Substitute For Eggs. • It Provides A Powerful Way To Improve Bakery Product Quality, Especially Cakes. • Improves The Mouth-feel And Replace Fat In Bakery Products. • It Is Also Used In Dairy Application As A Stabilizer Due To Its Surface Active Properties. • Shelf Life : 12 Months Ingredients: Whey Protein 80% Details: Purix Whey Protein Can Be Used As Substitute For Eggs. It Provides A Powerful Way To Improve Bakery Product Quality, Especially Cakes. Improves The Mouth-feel And Replace Fat In Bakery Products. It Is Also Used In Dairy Application As A Stabilizer Due To Its Surface Active Properties.