For generations, bakers have relied on the unique properties of LorAnn Oils Baker's Ammonia (also known as Ammonium Carbonate) to create the perfect cookies. Packaged in a convenient 3.5-ounce container, this leavening agent was used before the mid-19th century when traditional fermentation processes dominated the baking industry. In England, a groundbreaking method was developed for producing ammonium carbonate from deer horns, leading to its recognition as 'harts horn' or 'bakers ammonia'.
This high-purity leavening agent is essential for achieving the lightness and crispiness that make baked goods irresistible. It works not by adding moisture, as some agents do, but rather by decomposing at elevated temperatures into ammonia, carbon dioxide, and water, which helps to raise dough effectively. One of its standout features is its ability to decompose completely at temperatures above 59°C, which ensures optimal results every time you bake.
As you mix this white crystalline powder into your dough, you might notice a strong ammoniac scent; however, this is normal and should not be a concern. The odor will vanish shortly after baking, allowing the true flavors of your cookies to shine. Many bakers favor this product when working with traditional wooden cookie molds, such as those used for making German Springerle cookies, resulting in beautifully detailed and delicious creations.
Unlike ammonium bicarbonate, which has a lower ammonia content, LorAnn's product boasts exceptionally high quality for your baking needs. Easily dissolve it in water at room temperature to ensure even distribution throughout your dough. Experience the magic of Baker's Ammonia in your kitchen and turn ordinary cookies into extraordinary delicacies!
