Ammonium Carbonate

Ammonium carbonate is a white, crumbly crystalline leavener used in baking. When heated it releases ammonia and carbon dioxide, producing strong lift and very dry, crisp textures in low-moisture doughs; any sharp ammonia aroma dissipates in thin items. It is used for cookies, crackers, and wafer-style biscuits, and is sold as small lumps or as a fine powder labeled baker's ammonia.

Historically derived from hartshorn, it took root in Northern and Central European baking long before modern chemical baking powders. Today it is manufactured from synthetic ammonia and carbonates and appears in traditional recipes such as springerle and speculaas.