Description: Ammonium Carbonate (Baker`s Ammonia), Food Grade, 1 Lb. Cookies, Leavening agent Our food grade ammonium carbonate (aka Baker's Ammonia) consists of pure ammonium carbonate. Also called for in baking recipes as "Hartshorn Salt". It is popularly used as a leavening agent for flat pastries. Useful note! Crush to use as smelling salts to revive a fainted person. Ammonium carbonate is mainly used as a leavening agent in traditional recipes, particularly those from northern Europe and Scandinavia. It can sometimes be substituted with baking powder, but the finished product will never be as airy and light as the original recipe. Icelandic loftkokur (air biscuits) for instance require leavening by ammonium carbonate. SPEKULATIUS - AMMONIA COOKIE Makes about nine dozen three inch sized cookies. 4 c. sifted all purpose flour 2 c. sugar 4 tsp. cinnamon 1 tsp. salt 2 tsp. Baker's Ammonia (ammonium carbonate) 1 c. butter 3 eggs, beaten 2 tsp. lemon zest 1 egg white 1 tbsp. water 1/3 c. sugar (to sprinkle) Sift flour, sugar, cinnamon, salt and Baker's Ammonia into large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Mix in eggs and lemon; chill. Roll dough 1/8 inch thick on floured surface; cut with cookie cutters; placed on greased cookie sheets. Combine egg white and water; brush over top of cookies; sprinkle with sugar. Bake at 375 F for 8 to 10 minutes. Chemical Formula: (NH4)2CO3 Appearance: White powder Chemical Grade: FCC/USP (Food Grade) Quantity: 1lb CAS Number: 506-87-6
Price: 22.95 USD
Location: Denver, Colorado
End Time: 2024-08-06T21:32:50.000Z
Shipping Cost: N/A USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Model: Ammonium carbonate, FCC, 1lb
Country/Region of Manufacture: United States
Country of Manufacture: United States
Preferred IUPAC Name: Ammonium carbonate
MPN: NC-12967
Common Name: Hartshorn powder
Brand: Science Company
