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View compareLorAnn Oils Baker's Ammonia (Ammonium Carbonate) - Ideal for Springerle & Thin, Crispy Cookies, Perfect with Wooden Cookie Molds
LorAnn Oils Baker's Ammonia (Ammonium Carbonate) - Ideal for Springerle & Thin, Crispy Cookies, Perfect with Wooden Cookie Molds
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$17.53
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Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Product Description
Yes, it has a very strong smell when baking, don't worry, it totally dissipates by the time The cookies are done. 3.5-Ounce container. Ammonium carbonate in the baking industry prior to the mid-19th century, the only leavening system used in baked goods was the old fermentation process. About the same time in England, a revolutionary method of producing ammonium carbonate, by the distillation of deer Horns was developed and became commonly known as ''harts horn''. Eventually, this form of ammonium carbonate became more readily known as ''bakers Ammonia'', which it is still referred to in today's baking industry. ''Bakers Ammonia'', or ammonium carbonate, is a uniform high purity leavening agent, produced by a chemical reaction of Ammonia, carbon dioxide and water. Ammonium carbonate is a product of exceptionally high quality and should not be confused with ammonium bicarbonate, which has a lower Ammonia content. Ammonium carbonate is a White crystalline powder which yields a strong ammoniac odor. It decomposes into Ammonia, carbon dioxide and water At elevated Temperatures. This unique property of complete decomposition into gaseous products at temperatures above 59oc is one of the most important features of this product. Decomposition occurs slowly when ammonium carbonate is opened to the atmosphere, but increases significantly when exposed to higher temperatures normally used in the baking process. Ammonium carbonate can be dissolved in water At room temperature, which is a convenient way to add to dough for even distribution.
Frequently Asked Questions
- Q: What is bakers ammonia and how is it used in baking? A: Bakers ammonia, also known as hartshorn or ammonium carbonate, is a classic leavening agent used in baking to create light and crispy textures, especially in cookies and crackers. It decomposes at elevated temperatures, producing gases that help baked goods rise without leaving any alkaline aftertaste.
- Q: Can I use bakers ammonia for all types of baked goods? A: No, bakers ammonia is best suited for small baked goods like cookies and crackers. It should not be used in cakes or breads, as its decomposing properties are not ideal for larger items.
- Q: How should I store bakers ammonia to maintain its effectiveness? A: To maintain the potency of bakers ammonia, store it tightly sealed in a jar away from air exposure, as it can evaporate and lose effectiveness. Keep it in a cool, dry place.
- Q: What makes bakers ammonia different from baking powder and baking soda? A: Bakers ammonia differs from baking powder and baking soda in that it does not leave an alkaline flavor in the finished product. It is specifically used for recipes requiring a light and airy texture without the off-flavors associated with other leavening agents.
- Q: Why does bakers ammonia have a strong smell when baking? A: Bakers ammonia gives off a strong ammoniac odor while baking, but this smell dissipates completely by the time the cookies are finished. This is a normal characteristic of the leavening process and does not affect the final flavor of the baked goods.