Because tata powder is only used when making Qifeng cake (egg separation method), and it is not used when making a small amount at home, it is very important when making a large amount in business. And tata powder will not be used in making whole egg sponge cake, butter cake and muffin cake.

Tata powder is potassium tartrate, which is an acidic material. Its function in making Qifeng cake:

Neutralizing the alkalinity of the protein, the protein is generally alkaline, but in fact, the weakly acidic protein obtained by adding tata powder is easier to be sent away, and the foam after being sent away is more stable and has better toughness, and it is more difficult to defoam in the subsequent batter mixing.

However, when a small amount of Qifeng cake is made at home, this function of Tata powder can be replaced by acidic ingredients such as lemon juice and white vinegar. Only when commercial mass production, tower powder is easier to weigh and control, can it be irreplaceable.

In addition:

The commercial production of whole egg sponge cake is to add cake oil to make the eggs easier to send and the effect more stable. You don't need Tata powder.

Butter cake needs to send butter as the support of cake looseness, and the whole egg is less in the formula and does not need tartar powder.

The muffin cake is made loose by chemical expansion agents such as baking powder and baking soda powder, and the egg liquid can be used without being sent or beaten until it is rough, and tartar powder is not needed.