Ammonium bicarbonate is a white powdered chemical used as a leavening agent in baking, causing batter and dough to rise by adding air bubbles. It can impart a strong taste in large quantities and has a long shelf life if stored properly.
Ammonium bicarbonate, also known as hartshorn or baker’s ammonia, is a white powdered chemical that is typically used as a leavening agent in baking recipes. A leavening agent is any chemical that causes batter and dough to rise and keep them from becoming thick by adding air bubbles as the item bakes. Ammonium bicarbonate was used more often before the 18th century with the inventions of other leavening agents, baking soda and baking powder.
When ammonium bicarbonate is added to batter or dough and exposed to the heat of an oven, the high temperature will begin to activate the chemical and cause a reaction. After the chemical is cooked, it starts to gradually produce ammonia gas inside the cooked product. The ammonia gas produces tiny bubbles and lets air into the batter or dough, making the product lighter and fluffier. Without the use of leavening agent or other substitutes, some baked goods would have a tough texture and be overly dense.
Although ammonium bicarbonate is usually successful at giving baked goods light, flaky textures, it can also impart a strong taste when used in large quantities. The strong, bitter taste is due to the reaction of the ammonia gas. As the gas continues to heat up, its flavor is greatly reduced. Baked goods that are very thick, such as cakes and loaves of bread, are more likely to retain the ammonia flavor because the gas taste may not have enough time to cook as it spreads over a larger area. Smaller items, such as cookies, crackers or pastries, are more successful with leavening agent because its small surface area allows enough time for the gas to cook out of each individual baked item.
Ammonium bicarbonate can have an extended shelf life of several years when stored properly in an airtight container. Storage containers that can effectively contain leavening agent include jars and airtight containers. If the substance is exposed to hot temperatures, the heat could cause the ammonia chemicals to activate during its storage, which would make it ineffective if added to batter or dough. The effectiveness of the leavening agent can be determined by adding it to an acid, such as vinegar or lemon juice. If it is still effective and can be used in paste or batter, it bubbles when it comes in contact with the acid.
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