Discover the role of ammonium carbonate in nutrition, its benefits, usage in recipes, and precautions. Learn how to substitute it and enhance your baking skills.
Ammonium carbonate, also known as baker's ammonia, is a chemical compound commonly used in baking as a leavening agent. It is often used in traditional recipes for cookies, biscuits, and crackers to achieve a light and crispy texture.
1. Leavening Agent: Ammonium carbonate helps dough rise and expand during baking, resulting in a fluffy and airy texture.
2. Shelf Life: It has a longer shelf life compared to other leavening agents, making it a preferred choice for commercial baking.
Ammonium carbonate is typically used in small amounts in recipes, as it is a potent leavening agent. It should be dissolved in liquid before adding to the dough to ensure even distribution.
If you cannot find baker's ammonia, you can substitute it with baking powder or baking soda. However, the results may vary, so it's best to follow a recipe specifically designed for the substitute.
While generally recognized as safe for consumption, some individuals may be sensitive to the strong ammonia smell that is released during baking. It is advisable to use in a well-ventilated area.