Baker's Ammonia (Ammonium Carbonate) is a leavening ingredient called for in many old fashioned recipes. It is also called "hartshorn".
Baker's Ammonia is used to make extra-crisp cookies or crackers. Unlike baking powder or soda, it does not leave an alkaline off-flavor in baked goods. It is not used for leavening in cakes or other large-volume items as the ammonia gas will not evaporate entirely.
Note: You will notice an odor of ammonia while baking, but this will quickly dissipate and the finished baked product will not have an odor or taste of ammonia.
Because Baker's Ammonia has a tendency to evaporate when exposed to air, it should be stored in a jar with a tight cover. It will not spoil, but will "disappear" if not stored properly.
Baker's Ammonia, also known as Ammonium Carbonate, Ammonium Bicarbonate, and Hartshorn, is a type of water-soluble, non-toxic white crystalline salt used as a classic leavening agent in flat, baked goods. It was commonly used by bakers before the invention of baking powder and baking soda to make extra crispy cookies and crackers. Ammonium Carbonate dissolves in hot water.
It's also known as "hartshorn." Common in old-fashioned recipes, Bakers Ammonia is a leavening agent, but it doesn't produce an alkaline flavor like baking soda or powder.
Baking Ammonia can be your secret ingredient as it creates extra-tender, light, and super-crunchy cookies. This item is kosher.
When making cakes or other large baked goods, Bakers Ammonia is not recommended because it won't bake out.
Stick to your tried and true baking soda and/or powder for these items.
Baker's Ammonia, also known as Ammonium Carbonate, Ammonium Bicarbonate, and Hartshorn, is a type of water-soluble, non-toxic white crystalline salt used as a classic leavening agent in flat, baked goods. It was commonly used by bakers before the invention of baking powder and baking soda to make extra crispy cookies and crackers. Ammonium Carbonate dissolves in hot water.
Baker's Ammonia (Ammonium Carbonate) is a leavening ingredient called for in many old fashioned recipes. It is also called "hartshorn".
Baker's Ammonia is used to make extra-crisp cookies or crackers. Unlike baking powder or soda, it does not leave an alkaline off-flavor in baked goods. It is not used for leavening in cakes or other large-volume items as the ammonia gas will not evaporate entirely.
Note: You will notice an odor of ammonia while baking, but this will quickly dissipate and the finished baked product will not have an odor or taste of ammonia.
Because Baker's Ammonia has a tendency to evaporate when exposed to air, it should be stored in a jar with a tight cover. It will not spoil, but will "disappear" if not stored properly.
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