/ 15 g ammonia powder

Ammonia powder, also known as ammonium bicarbonate or ammonium carbonate (NH₄HCO₃ or (NH₄)₂CO₃), is a chemical leavening agent derived from ammonia gas. It is a white to off-white crystalline powder that produces no bitter aftertaste when properly used in baking. Historically, ammonia powder was one of the primary chemical leaveners before sodium bicarbonate (baking soda) and cream of tartar became widespread, and it remains essential in Northern European and Asian baking traditions. When heated, ammonia powder decomposes into ammonia gas, carbon dioxide, and water, which expand in the batter or dough to create lift and a light crumb structure.

Unlike baking soda or baking powder, ammonia powder produces no residual sodium compounds and creates a more delicate, open crumb. It is particularly valued in crisp, thin baked goods such as cookies, crackers, and pastries where rapid moisture loss and minimal structural residue are desired.

Ammonia powder is primarily used in European and Scandinavian baking, particularly for crisp cookies, Swedish hardtack (knäckebröd), and light pastries. It is also traditional in Nordic breads, Dutch and German cookies, and Middle Eastern crackers and flatbreads. The leavening action occurs during baking, creating an exceptionally light, airy crumb with minimal density. It must be thoroughly incorporated into dry ingredients before mixing with liquids, as uneven distribution produces off-flavors. Ammonia powder is especially effective in low-moisture formulas and thin doughs where complete volatilization of the ammonia gas is assured during baking. It should not be used in moist cakes or custard-based products, as incompletely volatilized ammonia creates an unpleasant odor and taste.