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    Bakers Authority

    Ammonium Bicarbonate (50LB) BRAND CHANGES

    Ammonium Bicarbonate (50LB) BRAND CHANGES

    Overview   Ammonium bicarbonate is a uniform high purity leavening agent, produced by a chemical reaction of... Read more

    Overview

     

    Ammonium bicarbonate is a uniform high purity leavening agent, produced by a chemical reaction of ammonia, carbon dioxide and water. Ammonium bicarbonate has a very strong scent and because of this is used primarily used to leaven only low-moisture baked goods like crisp cookies and crackers that thoroughly dry out during baking. Ammonium bicarbonate is not used to make cakes because the ammonia gas cannot evaporate when baking cake or other large items. When using ammonium bicarbonate instead of baking soda to bake crisp cookies, the ammonium bicarbonate produces a lighter, crunchy texture. Enjoy our bulk ammonium bicarbonate at wholesale pricing.


    Product Characteristics

     

    Slightly acidic ammonia aroma which dissipates when cooked.

    Culinary Uses

     

    Uses: Leavening agent for flat breads and crackers, Chinese Steam Buns and almond cookies.

    Key Takeaways

     

    • Uniform high purity leavening agent produced from ammonia, carbon dioxide and water
    • Best suited for low-moisture baked goods like crisp cookies and crackers that thoroughly dry out during baking
    • Not suitable for cakes or large items as ammonia gas cannot fully evaporate
    • Produces a lighter, crunchier texture than baking soda in crisp cookies
    • Slightly acidic ammonia aroma that dissipates when cooked
    • Available in bulk at wholesale pricing

    Composition

     

    Ingredients: Ammonium Bicarbonate

    Bulk, Quantity, and Packaging Options

     

    Ammonium Bicarbonate Bulk Packaging: 50 lb Bag


    Product Details

     

    Item Number: D-4640


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    $138.35
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    Overview

     

    Ammonium bicarbonate is a uniform high purity leavening agent, produced by a chemical reaction of ammonia, carbon dioxide and water. Ammonium bicarbonate has a very strong scent and because of this is used primarily used to leaven only low-moisture baked goods like crisp cookies and crackers that thoroughly dry out during baking. Ammonium bicarbonate is not used to make cakes because the ammonia gas cannot evaporate when baking cake or other large items. When using ammonium bicarbonate instead of baking soda to bake crisp cookies, the ammonium bicarbonate produces a lighter, crunchy texture. Enjoy our bulk ammonium bicarbonate at wholesale pricing.


    Product Characteristics

     

    Slightly acidic ammonia aroma which dissipates when cooked.

    Culinary Uses

     

    Uses: Leavening agent for flat breads and crackers, Chinese Steam Buns and almond cookies.

    Key Takeaways

     

    • Uniform high purity leavening agent produced from ammonia, carbon dioxide and water
    • Best suited for low-moisture baked goods like crisp cookies and crackers that thoroughly dry out during baking
    • Not suitable for cakes or large items as ammonia gas cannot fully evaporate
    • Produces a lighter, crunchier texture than baking soda in crisp cookies
    • Slightly acidic ammonia aroma that dissipates when cooked
    • Available in bulk at wholesale pricing

    Composition

     

    Ingredients: Ammonium Bicarbonate

    Bulk, Quantity, and Packaging Options

     

    Ammonium Bicarbonate Bulk Packaging: 50 lb Bag


    Product Details

     

    Item Number: D-4640


    Frequently Asked Questions

    What is ammonium bicarbonate?
    Ammonium bicarbonate is a high purity leavening agent made from ammonia, carbon dioxide, and water. It releases carbon dioxide and ammonia when heated, helping doughs rise and develop a light texture.
    What types of baked goods is ammonium bicarbonate best for?
    It’s ideal for low moisture products such as crisp cookies, crackers, flatbreads, and traditional Chinese steam buns. It’s not recommended for cakes or moist baked goods, as the ammonia gas can’t fully evaporate.
    How does ammonium bicarbonate differ from baking soda?
    While both act as leavening agents, ammonium bicarbonate produces lighter, crisper textures and leaves no alkaline aftertaste when used in dry baked goods. Baking soda is better suited for moister recipes.
    Does ammonium bicarbonate affect flavor or smell?
    It has a strong ammonia scent in its raw form, but this completely dissipates during baking if the product is thoroughly dried. No odor remains in the finished goods.
    Is ammonium bicarbonate available in bulk for commercial use?
    Yes. It’s sold in 50 lb bulk bags, making it suitable for bakeries, manufacturers, and foodservice operations that produce large batches of dry baked goods.