Ammonium Bicarbonate

Ammonium bicarbonate (NH₄HCO₃), also called baking ammonia or hartshorn salt, is an inorganic salt used as a highly effective chemical leavening agent. It is ideal for specific baking applications due to its distinct chemical properties:

Main Food Uses

• Crispy Baked Goods: It is standard in thin, dry items like cookies, crackers, biscuits, wafers, and gingerbread.
• Porous Confectionery: It creates a light, crisp, and aerated texture in items like cream puffs, éclairs, and traditional holiday treats.
• pH Regulation: It acts as a buffering agent to control and adjust dough acidity during baking.

How It Works

• Heat Decomposition: When baking temperatures exceed 60°C (140°F), it breaks down completely into carbon dioxide gas, ammonia gas, and water vapor.
• Zero Residue: Unlike baking soda or baking powder, it leaves behind no solid alkaline or metallic byproduct to alter food flavor.
• Moisture Limitations: It must only be used in low-moisture goods (under 5% final moisture) so the strong ammonia gas can escape completely. If used in thick, moist items like cakes or loaves, the gas gets trapped, leaving an unpleasant chemical taste and odor.