When we developed the Certified Organic Baking powder last year we used Monocalcium phosphate as the fast-acting acid component in the Baking Powder. Monocalcium phosphate is the commonly used acid in conventional baking powders, it functions well and it is not too expensive. However many of our customers asked for a baking powder using Cream of Tartar instead. Cream of Tartar has a “more natural” origin as it is a byproduct of winemaking. And the name doesn’t sound so “chemical”. However it is a fast acting acid: Potassium bitartrate, with formula KC4H5O6. It is also more expensive.
Of course the customer is always right and if there needs to be a more natural name on the ingredient list of the final product – so be it. We have now developed a second version of our Aloja Organic Baking Powder using Cream of Tartar. The functionality is as good as the Monocalcium phosphate based product but the price is slightly higher.