Ammonium Carbonate, Baker's Ammonia

HARTSHORN & BAKER'S AMMONIA: A classic leavening agent, bakers ammonia is also known as hartshorn. It’s used in many heirloom recipes to create airy, crisp treats. IDEAL FOR OLD FASHIONED RECIPIES: Use with wooden & springerle cookie molds for springerle, thin and crispy cookies, or as a leavening agent for traditional European baking recipes. NOT BAKING POWDER & BAKING SODA: Unlike baking powder & soda, bakers ammonia for baking leaves no alkaline off-flavor in baked goods. USE ONLY ON SMALL BAKED GOODS: Baking ammonia powder should only be used on cookies, crackers, and small baked goods. Ammonia for cooking should not be used in cakes & breads. USE ONLY ON SMALL BAKED GOODS: Baking ammonia powder should only be used on cookies, crackers, and small baked goods. Ammonia for cooking should not be used in cakes & breads.