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Baker's ammonia, also known as ammonium carbonate, is a traditional leavening agent prized for its ability to create exceptionally light and crisp baked goods. Unlike baking soda or powder, it reacts quickly and completely, leaving no residual taste when used correctly. Choosing a high-quality baker's ammonia is crucial for achieving professional-level results in cookies, crackers, and other delicate pastries.
HARTSHORN & BAKER'S AMMONIA: A classic leavening agent, bakers ammonia is also known as hartshorn. It’s used in many heirloom recipes to create airy, crisp treats.
IDEAL FOR OLD FASHIONED RECIPIES: Use with wooden & springerle cookie molds for springerle, thin and crispy cookies, or as a leavening agent for traditional European baking recipes.
NOT BAKING POWDER & BAKING SODA: Unlike baking powder & soda, bakers ammonia for baking leaves no alkaline off-flavor in baked goods.
USE ONLY ON SMALL BAKED GOODS: Baking ammonia powder should only be used on cookies, crackers, and small baked goods. Ammonia for cooking should not be used in cakes & breads.
STORE TIGHT: Ammonium carbonate for baking evaporates when exposed to air. Store tightly in a jar. (You will notice an odor during baking - this will dissipate and not be present in the finished goods).
Ammonium bicarbonate, also known as baker's ammonia, is a leavening agent.
It's an ideal leavening agent for baking, perfect for everything from bread to cookies.
Ammonium bicarbonate is excellent for making thin, crisp baked goods like crackers and cookies. Unlike baking soda, it leaves no soapy aftertaste because it completely evaporates when heated, resulting in a clean flavor. This powerful leavening agent also...
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How to Choose the Best Baker’s Ammonia
Key Factors When Choosing Baker's Ammonia
When selecting baker's ammonia, consider these important factors to ensure optimal results in your baking:
Purity and Quality: Opt for baker's ammonia that is specifically labeled for culinary use and boasts a high level of purity. This ensures a consistent leavening reaction and avoids any unwanted flavors or impurities that could affect your baked goods. Reputable brands often provide clear information about their sourcing and production processes.
Form and Packaging: Baker's ammonia is typically sold as a crystalline powder. Look for products that come in airtight containers to maintain freshness and prevent clumping. Smaller package sizes are ideal for home bakers who may not use it frequently, ensuring the leavening agent remains potent over time.
Frequently Asked Questions
What is the difference between baker's ammonia and baking soda?
Baker's ammonia (ammonium carbonate) is a stronger leavener than baking soda and reacts completely when heated, producing a light and crisp texture. Baking soda requires an acidic ingredient to activate and can leave a slightly metallic taste if not balanced properly.
How should baker's ammonia be stored?
It is essential to store baker's ammonia in an airtight container in a cool, dry place. This prevents it from absorbing moisture, which can cause it to lose its potency and clump. Proper storage is key to maintaining its leavening power.
Can I substitute baking powder for baker's ammonia?
While baking powder can provide leavening, it will not achieve the same level of crispness and lightness that baker's ammonia provides. Baker's ammonia is ideal for thin, crisp items like cookies and crackers where a rapid and complete reaction is desired.
What is the shelf life of baker's ammonia?
When stored correctly in an airtight container, baker's ammonia can maintain its potency for a significant period, often a year or more. However, it's best to check for a 'best by' date on the packaging and use it within that timeframe for optimal results.
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