Ammonium bicarbonate is a versatile leavening agent commonly used in baking, especially in traditional recipes. Also known as "baker's ammonia," this white, crystalline powder releases carbon dioxide when heated, helping doughs and batters to rise without leaving any residual flavour. It is particularly valued for creating light and crispy textures in baked goods such as cookies, crackers, and certain European pastries.
Unlike other leavening agents like baking powder, ammonium bicarbonate decomposes completely when exposed to heat, leaving no alkaline aftertaste. This makes it ideal for recipes that require a clean, neutral flavour. It is especially effective in thin, dry baked items where the rapid release of gas results in a delicate, airy crumb.
Ammonium bicarbonate should be stored in a cool, dry place and sealed tightly to prevent moisture absorption and loss of potency. When using, it's important to note that it is best suited for recipes that will be baked immediately, as it begins to break down once mixed with liquid.
Product of Canada
