Ammonium Carbonate

Patissland

Ammonium Carbonate 80 g

Leavening agent for light and airy pastries

Ammonium Carbonate is a traditional leavening agent used in baking to achieve remarkably light and airy cookies, cakes, and gingerbreads. Also known as "deer horn salt" in some old recipes, it provides a lively rise without leaving any taste residue in the finished product.

Key Features

• • Net weight: 80 g
• • Form: Fine crystalline powder
• • Final taste: Neutral (ammonia smell evaporates during baking)
• • Storage: Cool, dry place, away from light
• • Additive code: E503

Recommended uses

• • Cookies and shortbreads: crunchy texture and clear rise
• • Gingerbreads: airy and soft crumb, traditional recipe
• • Speculoos and bredeles: characteristic lightness of Northern cookies
• • Cakes and muffins: alternative to traditional chemical leavening agents
• • Fine pastries: ideal for dry and crispy preparations

Directions for use

Incorporate the ammonium carbonate directly into your dry ingredients (flour, sugar, spices), then mix before adding the wet ingredients. The usual dosage is between 1 and 2 teaspoons per 500 g of flour, but always follow the exact proportions of your recipe.

For best results, sift the ammonium carbonate with the flour to ensure even distribution and consistent rising during baking.

Precautions for use

During baking, ammonium carbonate releases a characteristic ammonia odor: this is normal and the smell completely disappears once the product has cooled. Ventilate the kitchen if baking is long. Do not ingest pure, keep out of reach of children, and avoid inhaling the powder during handling.

To go further

Complete your selection of technical agents for pastry:

• • Explore our food additives section to stabilize and improve your preparations.
• • Find the essentials with our preparation aids selection.
• • Discover our products dedicated to bakery and leavened doughs.