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Baker's ammonia (ammonium carbonate)

Traditional leavening agent for flat baked goods such as gingerbread and speculoos.

Wiki about ammonium carbonate Nutri-Score A Vegan Yes Gluten-free Yes Lactose-free Yes Nut-free Yes
NUTRITION / 100 g
0 kcal 0 g Protein 0 g Kohlenhydrate 0 g Fett

Introduction

Baker's ammonia as a white powder in a small bowl
Hirschhornsalz has always felt to me like a little kitchen miracle with a dramatic backstory. I still remember a winter afternoon of baking when the scent of freshly baked cookies filled the house and suddenly a strange, slightly sharp smell rose from the oven. A colleague grinned and called it “the scent of tradition” – because Hirschhornsalz, which used to be obtained from deer horns, is today synthetic ammonium carbonate/ammonium hydrogen carbonate and a time‑tested leavening agent for crispy baked goods.

What I love about it is the way it works: when heated it decomposes into carbon dioxide, ammonia and water vapor. The range of gases ensures that doughs become especially airy and thinly baked cookies turn wonderfully crisp. At the same time the ammonia smell volatilizes during baking if enough moisture can escape. That is why Hirschhornsalz is ideal for dry, flat pastries like traditional Christmas cookies, Springerle or certain gingerbreads, but less suitable for moist cake batters where residues could remain.

Here are some practical tips I've collected over the years:

  • Dosage: Commonly about 0.5–1 % of the flour weight; in practice this is roughly ½–1 teaspoon per 250 g of flour.
  • How to use: Combine well with dry doughs and do not bake in closed molds.
  • Storage: Keep dry, airtight and cool, because it absorbs moisture.
  • Alternatives: Baking powder can often substitute, but yields a different texture.
An anecdote: A friend of mine was once so curious that he baked a large batch of cookies with Hirschhornsalz in a small convection oven — for the first minutes the smell was intense, all the windows flew open, and in the end we laughed because the cookies turned out sensationally crisp. Since then my advice is: don’t forget to ventilate, and the patience until the smell has gone is worth it.

Hirschhornsalz is therefore a small secret of baking tradition that can enrich modern recipes when you know its rules and use it with respect.

Availability & types


Hirschhornsalz is an old leavening agent, used especially for crispy cookies and traditional pastries. The name sounds as if it came straight from deer — there is a historical reason: in the past substances like this were obtained by burning animal horns and hooves. From those burned parts a smoky powder was produced, which formed air bubbles when heated and loosened the dough. Today Hirschhornsalz is no longer made from horns but is manufactured chemically in factories. This is more hygienic and easier to produce.

Where does it come from today?
Nowadays Hirschhornsalz is produced in chemical plants, not in fields. Manufacturers simply combine the necessary substances (ammonia and carbon dioxide) and obtain the finished powder. Such factories exist in many countries: Europe, Asia and North America produce the product, which is then sold in small packages to bakers and consumers. So you won't find it in a particular "growing region," because it does not grow — it is manufactured.

Which types or variants exist? In stores you usually encounter a few different names and forms. The most important ones to know are:

  • Hirschhornsalz (ammonium carbonate): This is the classic variant. It comes as a fine white powder or as coarser crystals. During baking a strong smell of ammonia develops (it smells somewhat sharp, similar to some cleaning agents), but it disappears once cooled. Best suited for thin, dry cookies and baked goods that bake quickly.
  • Ammonium bicarbonate: This is a milder, more modern form often used as a substitute. It acts similarly, but the smell is usually somewhat weaker. This variant is also found in small packages in shops.
  • Backammoniak: This is another name under which Hirschhornsalz is sold. Products with this name are often packaged specifically for home use.
  • Baking powder (not Hirschhornsalz): It is useful to know the difference. Baking powder contains no ammonia compounds and does not smell during baking. It is better suited for moist cakes. It cannot always be simply exchanged 1:1 because the result will be different.
Where can you buy Hirschhornsalz?
You can find it in several places, especially in regions with a strong tradition of baking:

  • Supermarkets, often in the baking aisle or seasonally before holidays like Christmas
  • Specialty shops for baking supplies and confectionery equipment
  • Online shops and retailers offering small packages for hobby bakers
  • Some health food stores or organic shops also carry it
Important: when buying, check the packaging. It will state whether it is ammonium carbonate or ammonium bicarbonate and what it is recommended for. For beginners: Hirschhornsalz is ideal for thin, dry cookies — it makes them extra crisp. The strong smell during baking is part of the process but dissipates when the cookies have cooled.

Details & nutrition

Property Value
Unit g
Calories per 100 0
Protein per 100 0
Carbohydrates per 100 0
Sugar per 100 0
Fat per 100 0
Saturated fat per 100 0
Monounsaturated fat 0
Polyunsaturated fat 0
Fiber per 100 0
Vitamin C (mg) per 100 0
Vitamin D (IU) per 100 0
Calcium (mg) per 100 0
Iron (mg) per 100 0
Nutri-Score A
CO₂ footprint 0.8 kg CO2e/kg
Origin Germany/EU (depending on manufacturer)
Gluten-free Yes
Lactose-free Yes
Nut-free Yes
Vegan Yes
Note Leavening agent (ammonium carbonates). Particularly suitable for flat, dry baked goods; in moist or tall doughs an ammoniacal smell may persist. Store in a cool, dry place.

Technical & scientific information


Hirschhornsalz is a traditional leavening agent in baking and, chemically speaking, it is ammonium carbonate with the molecular formula (NH4)2CO3. Historically it was obtained from dried and distilled horn substances, which gave the product its name. Chemically it is characterized by the fact that upon heating it readily decomposes into gaseous ammonia (NH3), carbon dioxide (CO2) and water, thereby achieving a rapid aeration of the dough structure during baking.

Chemical and physical properties:

  • Molecular formula: (NH4)2CO3.
  • Molar mass: approx. 96.09 g·mol−1.
  • Physical state: white crystalline salt; low odor in the solid form, develops the characteristic ammonia‑containing smell upon decomposition.
  • Solubility: well soluble in water, with partial hydrolysis in aqueous solution leading to formation of ammonium bicarbonate.
  • Thermal decomposition: upon heating it decomposes to NH3, CO2 and H2O, which act as leavening gases.
Production and processing:

  • Industrial ammonium carbonate is produced by reacting ammonia with carbon dioxide or arises as a by‑product in ammonia‑containing processes; food‑grade qualities are purified and standardized.
  • In practical application Hirschhornsalz is usually added in powder form to dry doughs or mixes. It is particularly suitable for flat, dry baked goods such as gingerbread, cookies and crackers, because the escaping gases can leave unimpeded.
Mode of action in baking:

  • The decomposition produces gases that form distributed cavities in the dough, thereby increasing volume and crispness.
  • Unlike baking powder or yeast, Hirschhornsalz acts exclusively by heat; it provides no prolonged fermentation or rising behavior and is therefore unsuitable for heavy or moist doughs.
  • When fully decomposed no significant residues remain in the final product.
Nutritional value and intake amounts:

As an inorganic salt Hirschhornsalz supplies no calories, proteins, fats or carbohydrates. It is used only in very small amounts and thus does not contribute nutritionally to baked goods. Legally, ammonium carbonate is permitted as a food additive and in the European Community is listed under the designation E503 (ammonium carbonates).

Health aspects and safety:

  • Because of the release of ammonia, improper use can produce a sharp odor that may irritate the respiratory tract and mucous membranes. At very high concentrations ammonia is toxic, but at the usual baking quantities there are no relevant risks for healthy persons.
  • Skin and eye irritation from the powder form is possible; in case of contact rinse with water. Avoid moist environments during storage, as moisture promotes decomposition.
  • For sensitive individuals or when used in closed, moist mixtures residues can remain perceptible; in such cases alternatives like baking powder are preferable.
Storage and legal notes:

Hirschhornsalz should be stored cool, dry and well sealed. Food law regulations govern purity and labeling of food additives; commercial products carry corresponding information regarding food‑grade quality. Overall, Hirschhornsalz remains a proven, technically simple leavening agent with specific applications that, when used correctly, delivers safe and characteristic baking results.

Wiki entry for: ammonium carbonate
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