Baker’s Ammonia

What Is Baker’s Ammonia?

Baker’s ammonia (food-grade ammonium bicarbonate) is a white powdered leavener traditionally used before baking powder became widespread. When heated, it releases gas to leaven dough and gives thin, crisp baked goods a notably crisp texture.

It has a sharp ammonia smell when dry and when wet; when used correctly, this smell dissipates completely during baking. For this reason, it is used only in thin doughs that bake thoroughly; the dough is not tasted raw.

Nutritional Values of Baker’s Ammonia

Baker’s ammonia is used in very small amounts as a leavener and largely escapes as gas during baking, so its contribution to a meal’s nutritional value is negligible. For this reason, correct use and the dissipation of its odor are emphasized here instead of a detailed nutrition table.

How Should Baker’s Ammonia Be Used?

Use only food-grade baker’s ammonia, in the recipe’s specified amount and in thin doughs that bake thoroughly; the dough must bake fully for its sharp odor to dissipate completely. It is not suitable for thick doughs, where the odor may remain trapped, and the dough should not be tasted raw.

This information is general; baker’s ammonia is a food ingredient (leavener) and is not a substitute for medical treatment.

How to Choose Baker’s Ammonia

Good baker’s ammonia is white, dry, free of clumps, and labeled “food grade.” Products of uncertain (industrial) purpose are not used in the kitchen; choose only food-grade product from a reliable source.

• It must be labeled “food grade.”
• It should be white, dry, and free of clumps.
• Buy it from a reliable source.

How to Store Baker’s Ammonia

Store baker’s ammonia in a tightly sealed jar in a cool, dry place; keep the lid tightly closed because its strong odor can transfer to other foods. Moisture weakens its effectiveness.

Using Baker’s Ammonia in the Kitchen

Baker’s ammonia is used most often in thin, crisp cookies, crackers, some traditional pastries, and crunchy desserts. In thin doughs, its odor dissipates completely, leaving a crisp texture; it is not used in thick, moist doughs.

What Is the Difference Between Baker’s Ammonia, Baking Soda, and Baking Powder?

All three are leaveners, but they are different: baker’s ammonia is ammonium bicarbonate, which gives thin doughs a distinctive crispness and releases its odor. Baking soda is sodium bicarbonate, while baking powder is a prepared mixture. They should not be substituted for one another without adjusting the amount.

Frequently Asked Questions

Does the smell of baker’s ammonia remain in the food?

In thin doughs that bake thoroughly, the sharp odor dissipates completely during baking; this is why baker’s ammonia is used in thin, thoroughly baked products rather than thick, moist doughs.

Should baker’s ammonia be tasted raw?

No; raw dough has a sharp ammonia smell and taste. For the intended result, the dough must be baked thoroughly and not tasted raw.

Is baker’s ammonia still used?

Although baking powder is now widespread, baker’s ammonia is still preferred in some traditional cookie and cracker recipes because of the distinctive crispness it gives. Use the food-grade product.