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Ammonium Bicarbonate
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"perfect raising agent for thin dough that needs to be rested for a long time before baking, as well as for layer cakes, gingerbread, and biscuits. Don’t forget to air the kitchen while baking! Ammonium bicarbonate releases carbon dioxide gas rapidly when exposed to heat, which can lead to a quick and strong rise in baked goods. This can result in products with a light and crisp texture, which is desirable for certain cookies and crackers. used in recipes where a rapid and pronounced rise is desired, such as thin cookies and crackers. It is not suitable for most cake and muffin recipes that require a more gentle and even leavening action. "
Data sheet
- Reference
- LOU02006
- Type
- Bulking Agent
- Origin
- France
- Temperature
- Ambient
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