Mine is not marked kosher. If you use ammonium bicarbonate please research proper use. If used improperly you will get sick.

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PURE ORIGINAL INGREDIENTS Ammonium Bicarbonate (120ml) by , Traditional Leavening Agent Used in Flat Baked Goods Such as Cookies or Crackers

Q: Difference between bicarbonate and carbonate?

The difference between bicarbonate and carbonate is in the chemical structure and the way they react with other ingredients. Pure Organic Ingredients Ammonium Bicarbonate has the chemical formula of NH4HCO3 and is frequently used as a traditional leavening agent in flat breads, crackers, and crisp cookies.

Q: Can i use it fro steamed cake?

Generally speaking it should be fine, I’ve seen it listed in recipes for steamed buns. It starts doing it’s thing as of temperatures of around 150F. It’s mostly used as a leavening agent for flatter baked goods (Lebkuchen,crackers, cookies) though as it spreads outwards rather than upwards and won’t create much fluffy upward rising

Q: Old recipes? can some one share

Try looking in old Scandinavian cookbooks. Many of the baked goods - smultringer (cardamom donuts) and hjortetakk (hartshorns) are two examples - call for salt of hartshorn.

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PURE ORIGINAL INGREDIENTS Ammonium Bicarbonate (120ml) by , Traditional Leavening Agent Used in Flat Baked Goods Such as Cookies or Crackers

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It is kosher?

Difference between bicarbonate and carbonate?

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Old recipes? can some one share

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