Baker’s Ammonia, also known as Ammonium Carbonate Powder, is a versatile ingredient that has been used by bakers for centuries. In this review, I will provide you with a deep dive into the features and uses of this unique leavening agent.
Description
Baker’s Ammonia, also referred to as Ammonium Carbonate, Ammonium Bicarbonate, and Hartshorn, is a water-soluble, non-toxic white crystalline salt. It has a long history of use in baking, dating back to before the invention of baking powder and baking soda. This product comes in a convenient 1 oz packaging with the ZIN code: 528706.
One of the notable features of Baker’s Ammonia is its ability to create extra crispy cookies and crackers. Unlike baking powder and baking soda, which primarily serve as leavening agents, Baker’s Ammonia contributes to the texture and flavor of the final product.
Ammonium Carbonate dissolves easily in hot water, making it suitable for recipes that require a liquid base. This allows it to mix evenly with other ingredients, ensuring that the leavening process is consistent throughout the dough or batter.
Uses
Baker’s Ammonia is commonly used in traditional recipes that call for a crisp texture, such as Swedish gingerbread cookies, Italian amaretti cookies, and German Springerle cookies. Its unique properties help create a light and delicate texture that cannot be achieved with other leavening agents.
When using Baker’s Ammonia, it is important to handle it with care. The compound releases ammonia gas during baking, which gives the baked goods their characteristic aroma. However, this gas dissipates during the baking process, leaving behind a delightful scent and taste.
It’s worth noting that Baker’s Ammonia should not be used as a direct substitute for baking powder or baking soda in all recipes. While it can create a similar leavening effect, it has a distinct taste and texture that may not be suitable for every type of baked good.
Conclusion
Baker’s Ammonia, also known as Ammonium Carbonate Powder, is a valuable tool for bakers looking to achieve a unique texture and flavor in their cookies and crackers. Its long history of use and distinctive properties make it a favorite among those who appreciate traditional baking techniques. However, it is important to use Baker’s Ammonia judiciously and in recipes specifically designed for its use. So, if you’re feeling adventurous in the kitchen and want to explore new flavors and textures, give Baker’s Ammonia a try!