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Ammonium bicarbonate, is a common leavening agent which releases CO2 without the need for an acid. Unlike baking powder or soda, it does not leave an alkaline taste, characteristic of soda or baking powder.
This ingredient is not used in high volume cakes, but mostly in:
Extra crisp cookies
Cream-puff pastries
Crackers
Historically, ammonium bicarbonate was produced in Northern Europe from dry distillation of hair, horn or other nitrogenous organic matter. Today, it is produced commercially by dissolving carbon dioxide in ammonia
Fact about Ammonium Bicarbonate:
– Ammonium bicarbonate was used in things like cookies because it did not impart a bitter taste the way some early version of baking soda and powder did.
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