Oasis Supply Baker’s Ammonia – Food Grade Ammonium Carbonate (Hartshorn) – Traditional Leavening Agent for Old-World Baking, Extra Crisp Cookies &
$74.99
by Oasis Supply
TRADITIONAL OLD-WORLD LEAVENING AGENT BULK - Baker’s Ammonia (also known as Ammonium Carbonate or Hartshorn) is a classic leavening ingredient used in traditional European baking. Ideal for crisp, light cookies and pastries such as Springerle, Lebkuchen, gingerbread, and crackers. CREATES SUPERIOR CRISP TEXTURE Unlike baking powder, Baker’s Ammonia delivers an ultra-crisp bite and uniform rise—perfect for thin cookies, decorative cookies, and recipes where a crunchy finish is essential. FOOD-GRADE, HIGH-PURITY AMMONIUM CARBONATE Oasis Supply provides a clean, reliable formulation sourced specifically for baking. Our product is 100% food-grade and packaged to maintain freshness, potency, and performance. DOUBLE-SEALED PACKAGING FOR MAXIMUM FRESHNESS Each pouch is sealed inside a heavy, moisture-resistant bag to protect against humidity and clumping. The resealable stand-up pouch makes storage easy and extends shelf life. Ammonium carbonate can be dissolved in water at room temperature, which is a convenient way to add to dough for even distribution. A TRUSTED BRAND FOR BAKERS & CANDY MAKERS Oasis Supply has supported professional bakers, pastry chefs, and candy makers for over 40 years. Proudly USA-based and known for quality baking essentials. Yes, it has a very strong smell when baking, don't worry, it totally dissipates by the time the cookies are done.
Ammonium carbonate in the baking industry prior to the mid-19th century, the only leavening system used in baked goods was the old fermentation process. About the same time in England, a revolutionary method of producing ammonium carbonate, by the distillation of deer horns was developed and became commonly known as "harts horn". Eventually, this form of ammonium carbonate became more readily known as "bakers ammonia", which it is still referred to in today's baking industry. .
"Bakers ammonia", or ammonium carbonate, is a uniform high purity leavening agent, produced by a chemical reaction of ammonia, carbon dioxide and water. Ammonium carbonate is a product of exceptionally high quality and should not be confused with ammonium bicarbonate, which has a lower ammonia content. Ammonium carbonate is a white crystalline powder which yields a strong ammoniac odor. It decomposes into ammonia, carbon dioxide and water at elevated temperatures. This unique property of complete decomposition into gaseous products at temperatures above 59oc is one of the most important features of this product. Decomposition occurs slowly when ammonium carbonate is opened to the atmosphere, but increases significantly when exposed to higher temperatures normally used in the baking process. .
Ammonium carbonate can be dissolved in water at room temperature, which is a convenient way to add to dough for even distribution. Although ammonia gives off a pungent odor, it dissipates when heated in low-moisture baked goods like flat breads and crackers. Do not use Ammonium Bicarbonate as a leavening agent in moist, bulky baked goods (like cakes) as it may produce an unpleasant taste, odor and green color.
Ammonium carbonate in the baking industry prior to the mid-19th century, the only leavening system used in baked goods was the old fermentation process. About the same time in England, a revolutionary method of producing ammonium carbonate, by the distillation of deer horns was developed and became commonly known as "harts horn". Eventually, this form of ammonium carbonate became more readily known as "bakers ammonia", which it is still referred to in today's baking industry. .
"Bakers ammonia", or ammonium carbonate, is a uniform high purity leavening agent, produced by a chemical reaction of ammonia, carbon dioxide and water. Ammonium carbonate is a product of exceptionally high quality and should not be confused with ammonium bicarbonate, which has a lower ammonia content. Ammonium carbonate is a white crystalline powder which yields a strong ammoniac odor. It decomposes into ammonia, carbon dioxide and water at elevated temperatures. This unique property of complete decomposition into gaseous products at temperatures above 59oc is one of the most important features of this product. Decomposition occurs slowly when ammonium carbonate is opened to the atmosphere, but increases significantly when exposed to higher temperatures normally used in the baking process. .
Ammonium carbonate can be dissolved in water at room temperature, which is a convenient way to add to dough for even distribution. Although ammonia gives off a pungent odor, it dissipates when heated in low-moisture baked goods like flat breads and crackers. Do not use Ammonium Bicarbonate as a leavening agent in moist, bulky baked goods (like cakes) as it may produce an unpleasant taste, odor and green color.