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PRODUCT INFORMATION
- Ideal for Springerle & Thin, Crispy Cookies
- HARTSHORN & BAKER'S AMMONIA: A classic leavening agent, bakers ammonia is also known as hartshorn. It’s used in many heirloom recipes to create airy, crisp treats.
- IDEAL FOR OLD FASHIONED RECIPIES: Use with wooden & springerle cookie molds for springerle, thin and crispy cookies, or as a leavening agent for traditional European baking recipes.
- NOT BAKING POWDER & BAKING SODA: Unlike baking powder & soda, bakers ammonia for baking leaves no alkaline off-flavor in baked goods.
- USE ONLY ON SMALL BAKED GOODS: Baking ammonia powder should only be used on cookies, crackers, and small baked goods. Ammonia for cooking should not be used in cakes & breads.
- STORE TIGHT: Ammonium carbonate for baking evaporates when exposed to air. Store tightly in a jar. (You will notice an odor during baking - this will dissipate and not be present in the finished goods).
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