FUNCAKES - Additive
Ammonium Carbonate 80 g
Traditional leavening agent for very airy dry biscuits and gingerbread
FUNCAKES ammonium carbonate (E503) is a traditional leavening agent, historically called hartshorn salt, used to produce remarkably light and crispy biscuits, gingerbread and speculoos. It releases an ammonia odor during baking, which completely evaporates as it cools without leaving any residual taste in the finished product.
Features
80 g
Format
Resealable pouch
1-2 tsp/500 g
Dosage
Per 500 g of flour
E503
Additive code
Ammonium carbonate
Recommended uses
- Dry biscuits and shortbread with a crunchy texture
- Traditional gingerbread with a light, soft crumb
- Speculoos and festive bredeles
- Alternative to classic chemical leaveners in delicate, dry pastries
Precautions for use: mix the ammonium carbonate with the dry ingredients, then sift it with the flour for even distribution. Usual dosage: 1 to 2 teaspoons per 500 g of flour. During baking, an ammonia odor is released: this is normal; ventilate the kitchen if needed, as it disappears completely upon cooling. Do not ingest undiluted, avoid inhaling the powder during handling, and keep out of reach of children.
Technical specifications
| Composition | 100% ammonium carbonate (E503) |
| Format | 80 g pouch |
| Appearance | Fine crystalline powder |
| Allergens | None |
| Storage | Store in a cool, dry place away from light |
Frequently asked questions
Why do my biscuits smell of ammonia when they come out of the oven?
This is normal and temporary: ammonium carbonate releases this odor during baking, but it evaporates completely as the biscuits cool. The finished biscuit has no residual taste or odor. Ventilate the kitchen during baking if the odor is strong.
Can ammonium carbonate be replaced with baking powder?
Yes, in a pinch, but the resulting texture will be different: ammonium carbonate gives dry biscuits a distinctive crispness and lightness that is difficult to reproduce exactly with classic baking powder.
Is ammonium carbonate suitable for thick batters such as cake batter?
No, it is reserved for thin, dry pastries (biscuits, gingerbread and speculoos), where moisture escapes quickly during baking. In a thick cake batter, the ammonia odor does not have enough time to evaporate completely: use baking powder or baking soda instead.
Learn more
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Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
