Bakers' Ammonia


A noxious smelling leavening agent that was commonly used in baking before the development of baking powder and baking soda. It is still used in some recipes and reported to give unparalleled lightness to biscuits.

Unlike baking powder or soda, Bakers' Ammonia (ammonium carbonate) leaves no unpleasant alkaline off-flavor in baked goods. It is used for cookies, crackers and cream puff-type pastries, items which are small, thin or porous. It is not used for cakes or other large items because the ammonia gas cannot evaporate from these items. You will notice an odor of ammonia while baking, but this will quickly dissipate and the baked product will not have an odor or taste of ammonia.

Because Bakers' Ammonia has a tendency to evaporate when exposed to air, it should be stored in a jar with a tight cover. It will not spoil, but will "disappear" if not stored properly.


Other names: Ammonium Carbonate
Translations: Maizes Amonjaks, Kepimo Amoniako, Brutarilor &Amoniac, Pekarski amonijaka, Thợ bánh mỳ 'Amoniac, Piekarnicze Amoniak, Bakers 'Ammoniak, 'Bakers अमोनिया, Amônia panificação, Пекарей аммиака, Αμμωνία Αρτοποιών, الخبازين 'الأمونيا, 베이커 '암모니아, Pekařů 'Čpavek, Пекара Амонијак, Bakers 'amonya, 贝克氨, L'amoníac per panificació, Pekovski Amoniak, Pekárov 'Čpavok, Ammoniaca Bakers ', האופים &אמוניה, Bagare &Ammoniak, Bakers 'Amonia, パン屋のアンモニア, Bakers 'ammoniac, Bakers 'Ammoniak, Bakers 'Ammoniak, Bakers 'Ammoniakk, El amoníaco para panificación, Пекарів аміаку, Bakers 'Ammoniakki, Тестени Амоняк

Tasting Notes

Substitutes: Baking soda, Baking powder

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Many thanks for applying free time to create “Foodista | Recipes, Cooking Tips, and
Food News | Bakers' Ammonia”. Thank you for a second time ,Javier