Ammonium bicarbonate

Ammonium bicarbonate is a volatile chemical leavening agent used in dry baked products. On heating it decomposes to release carbon dioxide, ammonia and water vapor. Gas evolution expands the dough structure, while the absence of a persistent mineral salt residue supports a light, crisp product when the gases can escape during baking.

The food-grade crystalline powder is particularly suited to thin or low-moisture baked goods. Its behavior differs from sodium bicarbonate because the ammonium component is volatile. Product thickness and final moisture influence ammonia removal, making dry biscuits and crackers typical applications. It is normally dispersed through the dry ingredients or incorporated into the dough system to distribute the leavening action.

Typical Applications

• Crackers and crisp biscuits: Used as a leavening agent in thin dough pieces that are baked to low moisture. The released gases help generate an open, crisp structure while escaping during the bake.
• Cookies and dry bakery specialties: Used in suitable cookie and biscuit recipes where rapid gas generation and spread contribute to the desired texture. It is often balanced with other recipe components to establish the final shape and bite.

Specifications

Specifications describe the standard grade. Tolerance, test method and documentation package are confirmed per order.