Pellino Bakers Ammonia 20g
Baker’s ammonia, also known as ammonium bicarbonate (and often sold as ammonium carbonate), was the primary leavening agent used by bakers before the advent of baking soda and baking powder in the 19th century.
In fact, certain recipes for European and Middle Eastern cookies and crackers still call for it today.
Swapping baking powder to baker’s ammonia results in a lighter, crunchier crumb on crisp sugar cookies.
Furthermore, it leaves none of the soapy-tasting residue of baking powder or baking soda.
Best to use in thin dessert products such as cookies.
Ingredients: flour, sugar, grated lemon peel, warm milk, eggs, extra virgin olive oil.
Product of Italy
Net weight: 20g
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