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View compareLorann Oils Baker'S Ammonia (Ammonium Carbonate) - Ideal For Springerle & Thin, Crispy Cookies, Perfect With Wooden Cookie Molds, Hirschhornsalz Hartshorn Ammonium Carbonate For Baking - 16Oz
Lorann Oils Baker'S Ammonia (Ammonium Carbonate) - Ideal For Springerle & Thin, Crispy Cookies, Perfect With Wooden Cookie Molds, Hirschhornsalz Hartshorn Ammonium Carbonate For Baking - 16Oz
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Regular price
$38.24
Sale price
$38.24
Regular price
$54.63
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SKU
WBGROB00GWP1RZEVendor
Lorann OilsProduct Type
Baking SpicesCouldn't load pickup availability
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Description
Description
Baker's ammonia is used to make extra-crisp cookies or crackers. Unlike baking powder or soda, it does not leave an alkaline off-flavor in baked goods. It is not used for cakes or other large items because the ammonia gas cannot evaporate from these items. You will notice an odor of ammonia while baking, but this will quickly dissipate and the baked product will not have an odor or taste of ammonia.
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.
Frequently Asked Questions
- Q: What is baker's ammonia and how is it used in baking? A: Baker's ammonia, also known as ammonium carbonate or hartshorn, is a traditional leavening agent used primarily for making extra-crisp cookies and crackers. It is ideal for recipes that require a light and airy texture, especially when using wooden cookie molds.
- Q: Can I use baker's ammonia instead of baking powder or baking soda? A: Yes, you can use baker's ammonia instead of baking powder or baking soda, but keep in mind that it does not leave any alkaline off-flavors in baked goods, making it suitable for certain recipes where taste is crucial.
- Q: What types of baked goods are best suited for baker's ammonia? A: Baker's ammonia is best suited for small baked goods such as cookies and crackers. It should not be used for larger items like cakes or breads, as the ammonia gas cannot evaporate effectively from these larger products.
- Q: How should I store baker's ammonia to maintain its effectiveness? A: To maintain the effectiveness of baker's ammonia, store it tightly in a jar away from air exposure, as it evaporates when exposed to air. This ensures that the leavening properties remain intact.
- Q: Will my baked goods have an ammonia smell or taste? A: While you may notice an ammonia odor during the baking process, it will quickly dissipate, and the finished baked goods will not have any ammonia smell or taste.