Baker's Ammonia (Ammonium Bicarbonate). Pure food grade baker's ammonia with no additives or fillers. Historically referred to as hartshorn powder, it is a leavening agent for springerle, speculaas, and other traditionally flat, crisp cookies and crackers. Baker's ammonia provides a unique crispness and light texture in baked goods.
3.5 oz net weight
- Store baker's ammonia in an air tight container.
- When using, completely dissolve any lumps in liquid as instructed by the recipe.
- Never eat raw or undercooked dough containing Baker's Ammonia.
Additional Information: Baker's ammonia was available prior to modern baking soda and baking powder. When heated, it breaks down into carbon dioxide, water, and ammonia. The carbon dioxide causes the baked good to rise, and the ammonia and water evaporate, leaving a light and crispy texture. It's ideal for low-moisture baked goods that allow the strong ammonia smell to bake out. Do not consume raw or undercooked products containing baker's ammonia.
