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Baking Ammonia

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Baking ammonia is a mixture of ammonium carbonate, ammonium bicarbonate, and ammonium carbamate. It decomposes rapidly during baking to form carbon dioxide gas, ammonia gas, and water. Only heat and moisture are necessary for it to work. No acids are needed.

Because it decomposes completely, it leaves no residue that could affect flavor when it is properly used. However, it can be used only in small products that are baked until dry, such as cookies. Only in such products can the ammonia gas be completely driven off.

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