Ammonium carbonate, a chemical compound also identified by other terms, is a leavening agent used in baking. It decomposes upon heating into gaseous ammonia, carbon dioxide, and water, creating air pockets within the dough and yielding a light, crisp texture. A traditional recipe for certain cookies or crackers might call for this ingredient.
Its significance lies in its ability to produce a distinctively airy result, particularly desired in certain baked goods where a light and delicate structure is paramount. Historically, this compound was a primary leavening agent before the widespread availability of baking powder and baking soda. Its use continues in specific recipes passed down through generations.