Ammonia

Ammonia is used in cooking and much more in the food industry as a leavening agent and acidity regulator. Now, its place has largely been taken by carbonated soda.

An ammonia aroma may develop during the baking process, but it does not linger and is not even noticeable when eating. The result we achieve by using ammonia is a light, airy crisp, and somewhat fluffy product.

It is good to keep it in a glass jar with an airtight lid. It is good to store it in a cool and dry place, because this way it can be preserved for several years. When a recipe calls for the use of bicarbonate of ammonia, you can replace it with equal amounts of baking powder. If it is suspected that it is not yet active, add a spoonful of the powder to a glass containing lemon juice or vinegar and see if it foams. If not, it's stale.