Discover the uses of Ammonium Carbonate in nutrition and baking. Learn about its benefits, recipes, and considerations for using this unique compound.
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 unique texture and flavor in baked goods. It helps cookies and pastries rise and become light and crispy.
When Ammonium Carbonate is heated during baking, it breaks down into ammonia, carbon dioxide, and water vapor. This reaction helps dough rise and creates a distinct texture in baked goods.
Some traditional recipes that call for Ammonium Carbonate include Springerle cookies, gingerbread, and Scandinavian-style crispbreads. These recipes rely on the unique properties of Ammonium Carbonate to achieve the desired texture and flavor.
While Ammonium Carbonate can enhance certain recipes, it is important to use it in moderation due to its strong odor and potential health risks if consumed in large quantities. Always follow recipe instructions carefully and store the compound in a cool, dry place.