Cookbook:Baker's Ammonia
| Baker's Ammonia | |
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| Category | Leavening agents |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Baker's ammonia—sometimes referred to by the archaic names horn salt or hartshorn, the chemical name ammonium (bi)carbonate, or the nickname vol—is a leavening agent.[1][2][3][4][5][6]
Characteristics
editLike other chemical leaveners, the product is sold as an alkaline white powder that has a very strong odor of ammonia.[1][7] Key to its leavening function is the ability of baker's ammonia to decompose readily above 40°C (104°F), producing water as well as gases of ammonia and carbon dioxide.[2][7][8][9] Critically, this leaves behind no chemical salt residues that could cause off-flavors in the baked product,[1][5][8] and it produces a large amount of gas and thereby leavening power.[5] On the other hand, because the ammonia produced is water-soluble, it can leave behind an undesirable flavor and odor if insufficient water is driven off during baking.[5][7][10] Baker's ammonia does not require acid to decompose into gas,[4][5][8] and it will not break down at typical room temperatures.[5][7] This last property makes doughs containing baker's ammonia generally bench rest-tolerant, but it is rapid-acting once it encounters heat.[2][7]
Selection and storage
editBaker's ammonia can be hard to find from basic bakery suppliers,[3] but specialists make carry it. Make sure to store it in an airtight container away from light, heat, and moisture.[3]
Use
editBecause of its limitations, this leavener is used for a narrow range of baked goods as an alternative to (and sometimes improvement on) baking powder and soda.[1][3][7][9] It can only be used in low-moisture products like crackers, crisp cookies, choux pastries,[1][6][9] where it results in a very fine, light, and tender crumb.[2][7] In moist products like quickbreads, the ammonia will leave behind an unpleasantly bitter taste.[2][7] Because of its bench tolerance, baker's ammonia can be used in large-batch recipes.[5]
Substitution
editIf you can't get your hands on baker's ammonia, try substituting in the same amount of baking powder.[7] Some recipes may require the addition of some baking soda as well.[7]
Recipes
editReferences
edit- ↑ a b c d e "What is Baker's Ammonia? | Cook's Illustrated". www.americastestkitchen.com. Retrieved 2024-11-15.
- ↑ a b c d e Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b c d Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
- ↑ a b c d e f g Cauvain, Stanley P. (2017-02-18). Baking Problems Solved. Woodhead Publishing. ISBN 978-0-08-100768-6.
- ↑ a b Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f g h i j "Baker's Ammonia | Baking Ingredients | BAKERpedia". 2017-03-14. Retrieved 2024-11-15.
- ↑ a b c Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ a b c Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ Zhou, Weibiao; Hui, Y. H. (2014-08-11). Bakery Products Science and Technology. John Wiley & Sons. ISBN 978-1-119-96715-6.