Baker’s Ammonia – Traditional Leavening for Classic Baking
Baker’s ammonia has been used for centuries as a leavening agent for flat baked goods. While it was once produced by heating materials like horn and leather, today it is made from a modern mixture of ammonium compounds, making it suitable for vegan baking.
It is especially popular in honey cakes, gingerbread, soft cookies, and speculoos, where it helps create the typical light and crisp texture.
Important: baker’s ammonia has a very strong leavening effect, so be sure to follow the recommended quantities in your recipe to avoid over-rising.
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- Hartshorn salt
- for loosening up compact doughs
- Small light protected bags
- Content: 15g