Baking Ammonia (Ammonium Carbonate) by OliveNation can be used to make cookies and crackers extra crispy. It's also known as "hartshorn." Common in old-fashioned recipes, Bakers Ammonia is a leavening agent, but it doesn't produce an alkaline flavor like baking soda or powder. Baking Ammonia can be your secret ingredient as it creates extra-tender, light, and super-crunchy cookies.
When making cakes or other large baked goods, Bakers Ammonia is not recommended because it won't bake out. Stick to your tried and true baking soda and/or powder for these items. While working with Baking Ammonia, you will most likely smell ammonia. Be assured that your baked goods will not taste or smell like it, and the odor will soon go away. Do not eat raw batter or dough containing this ingredient. Our Bakers Ammonia is kosher.
Storage: For best results, store Baking Ammonia in an airtight container; it will evaporate if not correctly stored.
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