Ammonium Bicarbonate in 1 kg bag: the traditional leavening agent for biscuits and baked goods
PAV Ammonium Bicarbonate is the leavening agent that pastry chefs, biscuit factories and artisan workshops look for to achieve dry, crumbly and perfectly crisp baked goods. Packaged in a practical 1 kg bag, it is the professional choice for preparing biscuits, taralli, savoury crackers and traditional pastries that require fast leavening and a light texture, with no residual aftertaste in the finished product.
What is ammonium bicarbonate
Ammonium bicarbonate (ammonium hydrogen carbonate) is one of the oldest leavening agents used in pastry making, also known as "hartshorn salt" or "baker's ammonia". Unlike biological yeast, it acts purely chemically: during baking, under the effect of heat, it decomposes releasing gases (carbon dioxide and ammonia) that puff up the dough and create the typical porous, crumbly structure. It is particularly suited to low-moisture doughs, where the gases can fully evaporate, leaving a dry and crisp product.
Key features
- Traditional fast-acting leavening agent, ideal for dry baked goods
- Gives crumbliness, lightness and an unmistakable crispness to biscuits and crackers
- Decomposes completely during baking with no salt residue or aftertaste
- White crystalline powder, easy to dose and incorporate into doughs
- PAV brand, Italian production of professional quality
- Practical 1 kg bag suited to workshops and continuous production
Product specifications
- Product: Ammonium Bicarbonate
- Brand: PAV
- Format: 1 kg bag
- Origin: Italy
- Appearance: white crystalline powder
- Category: leavening agents / baking additives
Uses in cooking and pastry
Ammonium bicarbonate is irreplaceable in all dry and crisp baking preparations. It is widely used in the production of dry biscuits, shortbread, ladyfingers, amaretti and traditional Northern European spiced biscuits, where it guarantees a crumbliness that chemical baking powder alone cannot deliver. It is also perfect for taralli, breadsticks, savoury crackers and crackers, where the rapid release of gases creates an airy, light structure. It is used in many regional Italian recipes for pantry pastries and long-life products.
Dosage and warnings
- Indicative dosage: about 5-10 g per kg of flour, depending on the recipe
- Preferably dissolve in a little cold liquid before adding it to the dough, or sift it with the flour
- Use exclusively in thin, low-moisture products: in thick or moist doughs the ammonia may not fully evaporate
- During baking an ammonia smell is noticeable: this is normal and disappears completely in the finished product
- Do not substitute 1:1 with baking soda or baking powder: the effect is different
Storage
Store the bag in a cool, dry place, away from light and moisture. Carefully reseal the package after each use to prevent the product from absorbing moisture and losing part of its leavening power. Keep away from heat sources and strong odours.
LAPA logistics and deliveries in Switzerland
LAPA supplies restaurants, pastry shops, bakeries and food service businesses throughout Switzerland. We deliver regularly to Zurich, Geneva, Lugano and Basel, ensuring supply continuity and fast delivery times across the entire country. By ordering PAV Ammonium Bicarbonate from our B2B catalogue, you are guaranteed a professional ingredient always available for your production.
Who this product is for
Designed for pastry chefs, biscuit factories, bakeries, artisan workshops and professional cooks who want to achieve dry biscuits and baked goods with perfect crumbliness and crispness. The 1 kg bag is ideal for those who produce in quantity and want a traditional, reliable leavening agent of Italian quality.
