Wednesday, October 14, 2020

Ammonium bicarbonate as leavening agent

Ammonium bicarbonate offers a quick and regular nucleation to regulate the size of the waffle or bread pores and to increase the top lift of batter-based waffles. Ammonium bicarbonate is a chemical leavening agent that is considered "the precursor of today's baking powder and baking soda."

These are all important for obtaining a flawless mould fill and a soft texture. Ammonium bicarbonate reacts during batter mixing.

Ammonium bicarbonate decomposes during baking fully at 60°C into the gases NH3, CO2 and H2O without reacting with a leavening acid.

All three of these products act as leaveners. Because ammonia gas dissolves in water, it can be retained in moist products, giving them a sharp, pungent odor and rendering them inedible.

Ammonium bicarbonate is commercially available as a chemical, the ammonium salt of a carbonic acid ((NH4)2CO3). It is available either as lumps or powder. If it comes in lumps, it should be crushed into a very fine powder before using in any formula.
Ammonium bicarbonate as leavening agent    



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