Baking Ammonia (Ammonium Carbonate) by can be used to make cookies and crackers extra crispy. It's also known as "hartshorn." Common in old-fashioned recipes, Bakers Ammonia is a leavening agent, but it doesn't produce an alkaline flavor like baking soda or powder. Baking Ammonia can be your secret ingredient as it creates extra-tender, light, and super-crunchy cookies. This item is kosher. When making cakes or other large baked goods, Bakers Ammonia is not recommended because it won't bake out. Stick to your tried and true baking soda and/or powder for these items.
