Ammonium Carbonate

Ammonium carbonate is a chemical compound used in food production as a leavening agent, particularly in baking. It was widely used before baking powder became common, and it is still found in traditional recipes for gingerbread, cookies, and biscuits. When heated, it decomposes into carbon dioxide, ammonia, and water vapor, causing the dough to rise. Its main drawback is a strong ammonia smell during baking, which disappears once the product is fully baked. It is available in pharmacies and specialty stores. In home cooking, it is used in small amounts and can replace or supplement conventional leavening agents.