Processed

Ammonium Bicarbonate

Ammonium bicarbonate is a volatile chemical leavener—sometimes called baker’s ammonia—that decomposes fully to gas when heated, leaving no alkaline residue in thin, dry baked goods. Traditional northern European and specialty cookie makers prize it for ultra-crisp springerle, speculaas, crackers, and flat biscuits where carbon dioxide and ammonia vapours create fine open texture without the soapy taste residual soda can leave. It is poorly suited to thick moist cakes, which can trap ammonia odour. The food-grade product is a white crystalline powder with a sharp ammonia scent when fresh; bakers store it sealed and often dissolve it in a little warm liquid before mixing for even distribution. Modern plants produce it synthetically to high purity for both food and technical uses. Use levels are low, ventilation during baking is wise, and finished thin goods should smell clean and sweet, not of ammonia.

Also known as: E503(ii), Hirschhornsalz, Baker's Ammonia, Hartshorn, Ammonium bicarbonate