Ammonia for baking

Baker's ammonia, also known as ammonium powder or hartshorn, is a traditional leavening agent used in the preparation of baked goods, especially in cookies, cakes, and fine breads. Its chemical name is ammonium bicarbonate and it appears as a white crystalline powder.

This ingredient originates from Central and Northern Europe, where it has been used for centuries as an alternative to baking powder and baking soda. In baking, baker's ammonia is notable for providing a very crispy texture and a uniform volume increase in baked products.

Among its main properties is its rapid release of gases (ammonia and carbon dioxide) when heated, which helps doughs rise efficiently. However, it requires high temperatures to avoid a residual odor in the final product. For this reason, it is ideal for thin preparations baked at high temperatures, such as cookies.

In different Latin American countries, baker's ammonia may also be known as hartshorn or simply ammonia. It is sometimes called ammonium bicarbonate, although it is important not to confuse it with baking soda, which is another type of leavening agent.

It is essential to use it in the correct amounts and ensure proper baking to avoid ammoniacal flavors. Its use is highly valued by bakers seeking especially crunchy and light textures, characteristics that are difficult to achieve with other leaveners.