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Baker’s Ammonia is a chemical salt that when heated splits into two gases, ammonia and carbon dioxide. The splitting causes the dough to rise heavily. Due to the slightly pungent smell, Baker’s Ammonia is only used for flat baked goods with a large surface area, such as klejner, vanilla wreaths and layer cake bases. In this way, the characteristic smell can easily evaporate. Did you know that the name antler salt is due to the fact that the leavening agent is a salt that was previously extracted from antler from animals (Hjortetaksalt). Today, it is purely chemical. Contains 25g <\/p>\n","protected":false},"featured_media":7527,"template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"
Product declaration<\/h5>\n
List of ingredients: Leavening agent; ammonium hydrogen carbonate (E503).<\/div>","_et_gb_content_width":""},"product_brand":[],"product_cat":[602,641,575,640],"product_tag":[576,642],"berocket_brand":[],"class_list":["post-9094","product","type-product","status-publish","has-post-thumbnail","product_cat-baking","product_cat-christmas-cookies","product_cat-christmas-food-and-drinks","product_cat-spice-en","product_tag-christmas-food","product_tag-dr-oetker-en","first","outofstock","taxable","shipping-taxable","purchasable","product-type-simple"],"yoast_head":"\n
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