Ammonium Carbonate (Hirschhornsalz) – German Baking Ingredient
Bake traditional European cookies with Ammonium Carbonate (Hirschhornsalz), a classic German leavening agent also known as baker’s ammonia or hartshorn. This specialty baking ingredient creates the light, crisp texture and delicate snap found in many authentic German Christmas baking recipes.
Hirschhornsalz is especially suited to thin, low-moisture baked goods such as Lebkuchen, Springerle, Spekulatius, and traditional European cookies and biscuits. Unlike baking powder or baking soda, it produces a distinctive crispness that can be difficult to achieve with modern substitutes.
A strong ammonia aroma may be noticeable while the cookies are baking, but it dissipates completely in the oven when used in suitable thin baked goods, leaving no residual flavour or scent.
For traditional Lebkuchen recipes, you may also need Potassium Carbonate (Pottasche) and our German Gingerbread Spice Mix (Lebkuchengewürz).
Package contains:
- 15 g vial
Product Details
- Traditional German leavening agent
- Also known as baker’s ammonia or hartshorn
- Best suited to thin, low-moisture cookies and biscuits
- Product of Germany
- Best before: May 2028
“Best Before” dates indicate peak quality and do not represent an expiration date.