/ 20 g ammonia powder

Ammonia powder, known as baker's ammonia or ammonium carbonate, is a chemical leavening agent traditionally used in European and Scandinavian baking. Chemically distinct from household ammonia cleaners, culinary ammonia powder is a white crystalline solid composed of ammonium carbonate [(NH₄)₂CO₃] or ammonium bicarbonate (NH₄HCO₃). Upon heating, it decomposes into ammonia gas, carbon dioxide, and water, creating lift in baked goods. The ingredient produces a sharp, pungent aroma during baking that typically dissipates completely in the finished product, leaving no residual taste when used in appropriate quantities.

Ammonia powder serves as a leavening agent in crisp, thin-textured baked goods where the chemical reaction produces a particularly delicate crumb structure. It is especially valued in Scandinavian baking (Swedish pepparkakor, Norwegian kransekake) and traditional European cookies and crackers, where its rapid decomposition during baking creates superior crispness compared to baking soda alone. The ingredient is also used in some yeast-free bread applications and specialty crackers. It works best in dry, low-moisture doughs and should be used sparingly (typically 1-2 teaspoons per recipe), as excess ammonia can produce an unpleasant taste in the final product.