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Old 17-11-2006, 05:10 PM posted to rec.food.baking
Reg[_1_]
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Posts: 1,035
Default freshness questions

Merryb wrote:

Dave Bell wrote:


Actuall;y, I think I mis-spoke - perhaos Roy / Chembake will step in and
correct me - I think it's the bicarbonate component, not the acid
component. Some use Ammonium Bicarbonate, I believe, and probably
Tartaric Acid...

Dave


I believe cream of tartar and tartaric acid are not the same thing,
correct??


You're right, they're not the same thing.

--
Reg

 

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