LorAnn Ammonium Carbonate

Baker's Ammonia (Ammonium Carbonate) is a leavening ingredient called for in many old fashioned recipes. It is also called "hartshorn".

Baker's Ammonia is used to make extra-crisp cookies or crackers. Unlike baking powder or soda, it does not leave an alkaline off-flavor in baked goods. It is not used for leavening in cakes or other large-volume items as the ammonia gas will not evaporate entirely.

Note:  You will notice an odor of ammonia while baking, but this will quickly dissipate and the finished baked product will not have an odor or taste of ammonia.