Hirschhornsalz is a leavening agent that relies on the release of carbon dioxide. The ABC shoot, with a characteristic odor, drives the dough especially in the width and less in the height and is particularly suitable for so-called flat pastry. In sweet dough, speculaas, Americans and gingerbread staghorn salt ensures good swelling and baking properties, high elasticity and the typical spicy taste.
Raising agent Hirschhornsalz ABC shoot E503. Ammonium hydrogen carbonate E503, release agent: magnesium carbonate E504. Not suitable for direct consumption! Dosage recommendation: 1 teaspoon per 500g of flour. Store ammonium bicarbonate in a dry place in well-ventilated areas at 2 ° C to 25 ° C. NOT TOGETHER WITH ACIDS AND ALKALIEN (LAUGHS) STOCK !!
Characteristics: No nutritional values have to be given.
