LorAnn Oils Baker’s Ammonia (Ammonium Carbonate) – Ideal for Springerle & Thin, Crispy Cookies, Perfect with Wooden Cookie Molds, Hirschhornsalz Hartshorn Ammonium Carbonate For Baking – 2.7oz

Description

LorAnn’s Baker’s Ammonia (Ammonium Carbonate) is a pure, high-strength baking ingredient for serious home bakers. This small jar of white powder contains only 100% baker’s ammonia (ammonium carbonate) – no fillers, no additives. Use it to achieve the ultra-thin, crisp cookies of old European tradition. In fact, many baking enthusiasts say Springerle and spice cookies “aren’t the same” without Baker’s Ammonia. Founded in 1962, LorAnn Oils is a family-owned company known for top-quality flavorings and baking supplies. Their Baker’s Ammonia is the professional-strength version of the classic “hart’s horn” leavener – historically made from deer horns, today made synthetically by combining ammonia, carbon dioxide and water.

When you bake with this ammonium carbonate, expect perfectly airy cookies. In the hot oven it breaks down into ammonia, carbon dioxide and water vapor. These gases puff up the dough far faster than yeast or baking powder. You get thousands of tiny cavities instead of a tough crumb. The end result is a fragile, wafer-like texture – not a chewy cake. LorAnn’s Baker’s Ammonia is especially prized for holiday cookies: think thin gingerbread, crisp lemon snaps, and old German Springerle with hand-carved molds. Because it fully evaporates, your cookies have an extra-crispy edge and truly melt in your mouth.

It’s important to handle this ingredient right. Yes, Baker’s Ammonia has a potent smell. Don’t worry – the strong ammoniac aroma appears only during baking and disappears by the time the cookies are done. To use it, grind any lumps and mix it evenly into your dough. (Some bakers even dissolve it in a little water first for uniform mixing.) Because it starts releasing gas at about 100°F, keep the jar sealed until you use it. Store the jar tightly after each use – the powder will slowly evaporate if left open.

Benefits of Using This Product:

• Super-Crisp Cookie Texture: Produces an extra-light, delicate crumb that store-bought leaveners can’t achieve. Your thin molded cookies will puff perfectly and crackle on the outside.
• Pure Flavor Delivery: No metallic or alkaline aftertaste. Spices, vanilla, chocolate or citrus notes in your recipe shine through at full strength.
• Authentic Results: A must-have for fans of vintage recipes. Achieve true European cookie results right at home – just like grandma’s kitchen.
• Trusted Quality: Made by LorAnn Oils, a leader in baking ingredients since 1962. This jar of Baker’s Ammonia is kosher-certified and popular with pros and home bakers alike (it’s #1 in Baker’s Ammonia on Amazon with thousands of 5-star reviews).
• Convenient Size: The 2.7 oz jar is perfect for occasional use. The small amount won’t go to waste, and the jar reseals easily.

Specifications:

• Brand: LorAnn Oils (family-owned since 1962)
• Item Form: Powder (fine white crystalline salt)
• Ingredient: 100% Ammonium Carbonate (Baker’s Ammonia)
• Net Weight: 2.7 ounces (76.5 grams) per jar
• Certification: Kosher certified
• Usage: For small cookies, crackers, and other thin baked goods (not for cakes or bread)
• Container: Resealable glass jar (to keep product fresh)

How to Use / Installation:

• Mix Carefully: Bake’s ammonia clumps, so sift it into your flour or crush it first. Alternatively, dissolve the measured amount in a little liquid (water or milk) and then stir into the batter. This ensures even distribution.
• Correct Dosage: Use sparingly. A common ratio is about 0.5–1% of the flour weight (roughly ½–1 teaspoon per 2 cups of flour). Adjust slightly if needed, but never much more – too much will give an ammonia edge.
• Bake Normally: Use your recipe’s baking temperature and time. The oven smell can be sharp – so bake in a ventilated kitchen or open a window. That odor will vanish completely as the cookies finish cooking.
• Cool Before Tasting: Allow cookies to cool fully. This gives any residual ammonia vapor a chance to escape, so the cookies taste pure.
• Storage After Use: Immediately seal the jar to keep moisture out. Store in a cool, dry cupboard. Ammonium carbonate slowly breaks down if exposed to air or heat.

Why Choose This Product:

• LorAnn Quality: Made by LorAnn Oils, a trusted specialty baking brand known to artisan bakers worldwide. You get the same professional-grade salt used in bakeries and candy shops.
• Pure & Authentic: Our formula is free of fillers – just pure ammonium carbonate. It’s the real old-school ingredient (no need to guess concentrations or mix your own).
• Top-Rated: Thousands of bakers have tried and loved this product (currently #1 in its category on Amazon). Its consistent high ratings reflect its performance.
• Specialty Ingredient: Baker’s ammonia is hard to find in regular stores. Choosing this jar means you have the rare ingredient you need for heirloom recipes, all in one place.
• Excellent Value: A small jar goes a long way in baking. LorAnn’s concentration means a little ammonium carbonate creates a lot of lift – it’s a cost-effective secret to perfect cookies.

FAQs:

• Q: What is Baker’s Ammonia (ammonium carbonate) and how does it work?
  A: Baker’s Ammonia is simply ammonium carbonate, a time-honored chemical leavener. When heated in the oven, it decomposes into ammonia gas, carbon dioxide, and water vapor. These gases expand throughout the dough just like yeast would, but much faster. Because it completely evaporates, no metallic or bitter taste is left behind in the baked cookie.
• Q: How do I use Baker’s Ammonia in my cookie recipes?
  A: Add it to the dry ingredients of your dough (or dissolve in a bit of liquid first) and mix thoroughly. Use only a small amount (around ½–1 tsp per 2 cups flour). Bake the dough as usual – remember the oven will smell strongly of ammonia, but this is normal and the aroma will disappear when the cookies are done.
• Q: Can I substitute ammonium carbonate for baking soda or baking powder?
  A: Not directly. Baker’s ammonia produces a very strong rise and odor, so it’s meant for small dry items. It works best in thin cookies and crackers, but not in cakes or breads. In cakes or moist batters, the ammonia may not fully dissipate, leading to off-flavors. Stick to cookies like Springerle, ginger snaps, or spice cookies for best results.
• Q: Why do my cookies smell of ammonia, and is that okay?
  A: The strong smell is expected. Ammonium carbonate releases ammonia gas during baking. This odor will completely vanish as the cookies cool. Just be prepared for it in the oven, and enjoy the extra-crispy texture it gives once it’s gone.
• Q: How should I store Baker’s Ammonia?
  A: Seal the jar tightly after each use. Store it in a cool, dry place away from heat and humidity. Ammonium carbonate can slowly evaporate or absorb moisture if exposed, so airtight storage ensures it stays potent.

Final Verdict / Conclusion:

LorAnn Oils Baker’s Ammonia (Ammonium Carbonate) is the secret ingredient for truly crispy, old-fashioned cookies. Its pure, high-purity formula yields delicate springerle, gingerbread, and lemon cookies with an authentic texture you can’t get from baking powder. You’ll taste rich spice and buttery flavor without any bitterness, thanks to the complete gasification of the ammonium salt. In short, this small jar delivers big results for traditional bakers. If you want to recreate vintage European treats, LorAnn’s Baker’s Ammonia is a must-have – it’s a top-rated product trusted by thousands of bakers. Try it and experience how it elevates your next batch of thin, crispy cookies!