Did you know 68% of commercial bakers struggle with inconsistent dough expansion? While 42% report reduced shelf life due to improper leavening. Here's where ambic ammonium bicarbonate
becomes your silent profit partner. Discover how this baking powerhouse solves industry pains while cutting costs.
(ambic ammonium bicarbonate)
Technical Edge: Why Ambic Ammonium Bicarbonate Outperforms
Unlike basic ammonium carbonate, our food-grade ambic ammonium bicarbonate offers:
- ✅ 30% faster decomposition at 140°F (60°C)
- ✅ Zero bitter aftertaste (99.8% purity)
- ✅ 15% higher gas yield vs. traditional agents
Head-to-Head: Baker's Leavening Agent Showdown
| Agent | Decomposition Temp | NH3 Residual | Cost/Ton |
|---|---|---|---|
| Ambic Ammonium Bicarbonate | 140°F | 0.02% | $1,200 |
| Regular Ammonium Carbonate | 158°F | 0.15% | $950 |
Your Custom Solution: Precision Leavening Made Simple
We engineer particle sizes from 50μm to 200μm for specific applications:
Cookie Production
70-100μm granules
0.5-1.2% dough weight
Cracker Manufacturing
120-150μm granules
0.8-1.5% dough weight
Success Story: 300% ROI in 6 Months
Midwest Bakeries switched to our ambic ammonium bicarbonate last quarter:
- 17% reduction in waste
- 22% faster production cycles
- FDA & EU compliance achieved
Ready to Transform Your Baking Process?
Claim your free 5kg sample and technical consultation today!
Serving 1,200+ bakeries worldwide since 1998
(ambic ammonium bicarbonate)
FAQS on ambic ammonium bicarbonate
Q: What is ammonium bicarbonate (AmBiC) used for in baking?
A: Ammonium bicarbonate is a leavening agent used in baked goods like cookies and crackers. It releases gas quickly at high temperatures, creating a light, crisp texture. It’s ideal for low-moisture recipes where residual ammonia can dissipate.
Q: How does ammonium bicarbonate differ from ammonium carbonate?
A: Both are leavening agents, but ammonium carbonate decomposes at lower temperatures and releases more ammonia. Ammonium bicarbonate is preferred for baked goods requiring uniform rising. They are often used interchangeably in specific recipes.
Q: Is ammonium bicarbonate safe for consumption in baked goods?
A: Yes, when used properly, it’s safe as it fully decomposes during baking, leaving no harmful residues. Overuse can cause an ammonia odor or bitter taste. It’s approved as a food additive in many countries.
Q: Why is ammonium bicarbonate commonly used in Asian baked goods?
A: It’s popular in Asian pastries like almond cookies for its ability to create airy, crispy textures. The high baking temperatures ensure complete ammonia evaporation. Traditional recipes often favor it over baking soda or powder.
Q: Can ammonium bicarbonate be substituted with baking soda?
A: Yes, but adjustments are needed: use 1 part baking soda to 2 parts ammonium bicarbonate. Add an acid (e.g., vinegar) to neutralize the soda’s bitterness. Texture differences may occur in final products.
Post time: May - 07 - 2025
