This old-fashioned baking ammonia, aka salt of hartshorn or smelling salt. It has tendency to evaporate strong ammonia smell when baking (Ammonium carbonate can spontaneously decompose into ammonium bicarbonate and smelling ammonia) but will quickly dissipate and the baked product will not have an odor or taste of ammonia.
It is used as a leavening agent for special cookie and baking classic recipes. It makes
extra-crisp cookies or crackers, but not airy.
Recommended uses 5%--1.5%
