Ammonium Bicarbonate, also known as baker's ammonia, hartshorn salt, or baking ammonia. It is a white, crystalline, water-soluble solid (chemical formula NH₄HCO₃) used as a leavening agent, particularly in low-moisture baked goods like crackers, cookies, and flatbreads. The ammonia and carbon dioxide released during baking cause these products to rise.
Key Uses
- Leavening Agent: It's a fast-acting leavening agent for flat baked goods, as the gases can evaporate easily during a short baking time.
- Baking: It is used to make cookies, crackers, Chinese steam buns, and flatbreads.
- Other Applications: It also finds use in the manufacture of dyes, pharmaceuticals, and fire-retardant compositions.
Other Names Baker's Ammonia, Hartshorn Salt, Ammonium Acid Carbonate, Ammonium Hydrogen Carbonate, and Volatile Salt.
Considerations
Aroma:
While it has a pungent ammonia aroma, this dissipates during cooking in low-moisture products.
Moisture Content:
Do not use it in moist, bulky baked goods (like cakes), as it can create an unpleasant taste and odor.
Storage:
It should be allowed to cool completely before packing to prevent an unpleasant taste.
