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
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 0 mg
- Salt 0 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.3 g
- Water 0.3 g
Baker’s ammonia (NH4HCO3) is an inorganic leavening salt used in crisp biscuits. It decomposes to gas on heat; it contributes no fat, sugar, or metabolizable energy. Unlike baking soda it contains no sodium—only residual moisture on the dry crystals.
In the kitchen
Culinary partners and combinations that usually underperform with Ammonium Bicarbonate.
History
Baker’s ammonia from ammonium salts became a regional leavener for crisp continental biscuits.
Dutch and German cookie traditions standardised ammonium bicarbonate for snap and pale colour.
Synthetic manufacture replaced many older hartshorn routes for consistent food-grade supply.
Artisan and industrial cracker lines continued selective use where residual alkali must be avoided.