Sal Ammoniac

What Is Baker's Ammonia (Ammonium Bicarbonate)?

Baker's ammonia (food-grade ammonium bicarbonate) is a white powder leavening agent traditionally used before modern baking powder became widespread. When heated, it releases gas that leavens doughs and gives especially thin, crisp baked goods a notable crispness.

It has a sharp ammonia smell both dry and when wet; this smell fully evaporates during baking when used correctly. For this reason it's only preferred in thin, well-baked doughs; the raw dough should never be tasted.

Nutritional Values of Baker's Ammonia

As a leavening agent used in very small amounts and largely evaporating as gas during baking, baker's ammonia's contribution to a meal's nutritional value is negligible. Therefore a note here about correct use and the smell evaporating takes precedence over a detailed nutrition table.

How Should Baker's Ammonia Be Used?

Only the "food grade" type should be used, in the recipe's measured amount, in thin, well-baked doughs; the dough must be thoroughly baked for the sharp smell to fully evaporate. It isn't suitable for thick doughs since the smell may get trapped, and the raw dough should never be tasted.

This information is general; baker's ammonia is a food item (leavening agent), not a substitute for medical treatment.

How Is Baker's Ammonia Chosen?

Good baker's ammonia is white, dry, unclumped, and must be labeled "food grade." Unclear-purpose (industrial) products should not be used in cooking; only food-grade, reliably sourced product should be preferred.

• Must be labeled "food grade"
• Should be white, dry, and unclumped
• Should be from a reliable source

How Is Baker's Ammonia Stored?

Baker's ammonia is stored in a tightly sealed jar in a dry, cool place; since its sharp smell can transfer to other foods, the lid must be kept tight. Absorbing moisture weakens its effect.

Using Baker's Ammonia in the Kitchen

Baker's ammonia is used most in thin, crisp cookies, crackers, some traditional baked goods, and crunchy desserts. In thin doughs its smell fully evaporates, leaving a crisp texture; it isn't preferred in thick, moist doughs.

What Is the Difference Between Baker's Ammonia and Baking Soda/Baking Powder?

All three are leavening agents but differ; baker's ammonia is ammonium bicarbonate, giving thin doughs a special crispness, and its smell evaporates. Baking soda is sodium bicarbonate, and baking powder is a ready-made mix. They shouldn't be substituted for each other without care.

Frequently Asked Questions

Does baker's ammonia's smell stay in the food?

In thin, well-baked doughs, the sharp smell fully evaporates during baking; this is why baker's ammonia is used in thin, well-baked products, not thick, moist doughs.

Is baker's ammonia dough tasted raw?

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

Is baker's ammonia still used today?

Although modern baking powder has become widespread, it's still preferred in some traditional cookie and cracker recipes for the special crispness it gives. Only the food-grade type is used.