Discover the uses of Ammonium Carbonate in baking and its benefits in nutrition. Learn how to substitute it in recipes and explore traditional dishes that feature this unique leavening agent.
Ammonium Carbonate is a chemical compound with the formula (NH4)2CO3, commonly used in baking as a leavening agent. It is also known as baker's ammonia and salt of hartshorn.
Ammonium Carbonate is used in certain traditional recipes to create a light and crispy texture in baked goods. It helps cookies, biscuits, and pastries rise and expand during baking, resulting in a unique texture and flavor.
When Ammonium Carbonate is heated during baking, it decomposes into ammonia, carbon dioxide, and water vapor. This reaction helps create air pockets in the dough, leading to the characteristic lightness and crispiness of baked goods.
If you cannot find Ammonium Carbonate or prefer not to use it, you can substitute it with baking powder or baking soda. However, keep in mind that the texture and flavor of the final product may vary.
Try incorporating Ammonium Carbonate into traditional recipes like Swedish gingerbread cookies or German Springerle for an authentic taste and texture. Experiment with different amounts to achieve the desired level of leavening.