Tartaric acid 1kg E334 Louis François

Presented as a white powder or colorless crystals, tartaric acid is odorless, highly soluble, and stable in air. Its acidity, longer-lasting and more persistent than that of citric acid, particularly enhances the aromas of red berries, citrus fruits, and nuts. It also possesses preservative properties and helps stabilize vitamins and natural colorings.

What is the use of tartaric acid in pastry making?

Tartaric acid is used in many pastry and confectionery preparations to improve textures, balance flavors, and extend shelf life.

It is particularly recommended for:

• fruit jellies ;
• jams and marmalades;
• toppings and glazes;
• pastry fillings;
• sour candies;
• fruit jellies;
• biscuits and leavened doughs;
• Fruit ice creams and sorbets.

It is also used in some raising powders , where it contributes to the production of gas during baking in order to obtain more airy pastries.

What is the difference between tartaric acid and citric acid?

These two acidifiers are widely used in pastry making, but their properties are different.

Citric acid provides a bright and refreshing acidity. It is primarily used to adjust pH, promote the gelling of pectins, and enhance the freshness of fruit preparations.

Tartaric acid , on the other hand, develops a more persistent acidity , similar to that naturally present in grapes. It is particularly valued in candies , jellies , fruit pastes , glazes , and beverages , where it prolongs the tangy sensation in the mouth. It is especially recommended for lemon , grapefruit , and redcurrant flavors, and can be used alone or in combination with citric acid to achieve a more complex flavor profile.

Professional uses

Louis François tartaric acid is used by pastry chefs, confectioners, ice cream makers and bakers for:

• acidify jams and marmalades;
• improve the fillings of biscuits and pastries;
• making sweets and jellies;
• stabilize the colours of fruits and ice cream;
• enhance the aromas of fruity preparations;
• improve weak flours and leavened doughs;
• to enter into the formulation of raising powders.

Usage tips

Tartaric acid is incorporated directly into the preparation during manufacturing. Its dosage depends on the type of recipe and the desired level of acidity.

For your information:

• Jams and marmalades: approximately 3.5 g/kg
• Toppings, fillings, confectionery: 2 to 5 g/kg
• Non-alcoholic beverages: 3 to 6 g/kg

Features

• Food grade tartaric acid
• Additive E334
• Acidifier, pH adjuster and preservative
• Persistent acidity
• Ideal for confectionery, pastry and bakery
• Enhances fruity aromas
• It is an ingredient in raising powders
• White powder or colorless crystals
• Weight: 1 kg
• Brand: Louis François

Conservation :
Store in its closed packaging, away from heat, humidity and light.