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Ammonia Recipes

Ammonia Recipes

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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.

Yeast, Bicarbonate or Ammonia

The yeast and & # 8217 a live product, they eat sugars, produce carbon dioxide. It takes time and changes the gluten mesh. We use it for bread or pizza. The yeast eats the sugar and dies with the salt, so the salt is added at the end.

For a dessert, we instead use a teaspoon of bicarbonate (basic) mixed with an acid (125 ml yogurt or 1tbsp lemon or 1tsp apple cider vinegar together with the liquid of the dough or 2 tsp of citric acid), which together produce carbon dioxide. The effect is practically immediate. If there are no acids in the recipe, add 2tsp of cream of tartar (acid) or citric acid. As always, the solids are mixed first, then the liquids are added. Baking soda is indifferent to sugar or salt. NB: the leavening agent is added last, because it reacts immediately. After being mixed, the product goes immediately into the oven, otherwise it degasses.

L & # 8217americano & # 8220baking powder& # 8221 is bicarbonate with pre-mixed and # 8217 cream of tartar stable in the box of cornstarch e it is used in recipes where an acid is not required. (Baking powder = 10 gr cream of tartar + 5 gr bicarbonate + 5 gr cornstarch, sifted)

The NaHCO bicarbonate3(additive E500), when dry it decomposes spontaneously at temperatures around 200 degrees producing carbon dioxide.

However in the presence of water the production of CO2 it also starts at room temperature, and is very fast if the water is brought to a boil. This feature can be used as a home test to find out if bicarbonate abandoned for several years in the drawer is still usable: if you do not see any effervescence when pouring a teaspoon into boiling water, it means that the bicarbonate has turned into sodium carbonate and is no longer usable.

In the Biscuits or doughs buckets ammonium bicarbonate is used instead. Ammonium bicarbonate, the common ammonia for sweets, has a completely different and more complex chemical formula: NH4 (HCO3). It appears as a solid compound of white color and with a characteristic odor. It is a stable chemical compound, but it decomposes immediately at temperatures above 35 degrees centigrade. Its decomposition produces ammonia in gaseous form (H3), water in the form of steam (H2O) and carbon dioxide (CO2). 1 gr every 100 gr of dough. In practice, therefore, once placed in the oven, the ammonium bicarbonate evaporates completely, turning into harmless substances, and producing a strong smell of ammonia, which being a gas disperses and does not remain in our biscuits. If the dough were moist, the water would retain the NH3 and give the biscuit an ammonia aftertaste.

Ammonia Recipes - Recipes

In the area of ​​Calabria where I was born, these biscuits are called Calabrian Pastette. We are talking about biscuits with ammonia ideal for dipping in milk or tea.
In fact, in the period of my childhood, they were prepared for the children's breakfast and, when my mother made them, the scent of ammonia flooded the whole house.
I know that the smell of ammonia can be annoying when cooking, but I recommend tasting these cookies when they are very cold, I guarantee you that the taste will be great.
And, for me, every time I prepare them, it's a step back in time. Every sweet memory of my childhood resurfaces in my mind keeping me company and then rocking me for the whole day.

Thank you for watching this video and, if you like the recipe, let your friends know by sharing it, also try to make it yourself and leave me a comment below!


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  • 1 kg of flour 00
  • 250 ml of milk + the necessary for brushing
  • 250 g of sugar
  • 120 ml of extra virgin olive oil
  • 20 g of ammonia for sweets
  • 3 eggs

Here is the recipe to make our cookies with ammonia

  • 1 kg of flour
  • 250 g of sugar
  • 4 eggs
  • 200 g of olive oil
  • 100 g of milk
  • grated zest of one lemon
  • two sachets of vanillin
  • 20 g of ammonia for sweets.
  1. Arrange the flour in a crown, add the ingredients and the ammonia previously dissolved in the warmed milk.
  2. Mix everything well if the mixture is too hard add a little more milk.
  3. Create cookies in the desired shape about 1/2 cm high, sprinkle them with sugar and bake them in the oven at 180 ° for about 20 minutes (check the browning).

& # 8217 ammonia from sweets, scientific name & # 8220bicarbonate d & # 8217ammonium & # 8221 is used in the food industry as a leavening agent or as an acidity regulator (has initials E503).

There are conflicting opinions about its use, some believe that it is even harmful so much so that in Germany and the Nordic countries, major users of this substance, precise rules have been disclosed about the appropriateness of its use. In this regard, I report below the intervention of Dr. Lisa Signorile, taken from the site "The clove of garlic" which may be useful for clarifying many doubts & # 8230

“Ammonium bicarbonate gives water, carbon dioxide and ammonia. Carbon dioxide is a gas and is the component that makes it rise. However, if it re-associates with water it forms carbonic acid, which increases the acidity of the compound. The ammonia then arrives to eliminate the acid component, which is not used to rise but to neutralize the acid taste, which would clash in a biscuit. However, ammonia is basic, and in large quantities it can neutralize the gastric juices of the stomach and lead to damage to the mucous membranes. However, the quantities must be truly remarkable to bring about such dramatic effects, otherwise it would be enough to eat a biscuit to cure stomach acid!

However, in the event that there are pathologies in the family for which it is good not to ingest basic substances, or there are people suffering from stomachs, just replace the ammonium bicarbonate with sodium bicarbonate or very carbonated mineral water, so much the leavening is still due to the anhydride carbon dioxide, which mostly evaporates. Using one or the other is only a matter of taste. If the cake is to be very soft, however, it is normal to indulge in the baking powder.

Let's make a quick calculation: 20 g / 1000g of flour means at least 20g / 2000g of dessert, estimating an average portion, that is 1g / 100g. In one gram of bicarbonate the ammonia component is equivalent to about 0.24g (I leave out the stoichiometric calculation for simplicity). Of this quarter gram part evaporates because ammonia is a volatile gas during levitation and cooking, part binds to carbonic acid giving back the ammonium bicarbonate. Let's say that a quarter of it reaches the stomach, that is 0.06g of ammonia. The stomach produces a good half liter of gastric juices every day, like a drop in an ocean

I therefore conclude that the risk is very low and this is confirmed by the classification of additives which places the & # 8217E503 among those of low danger. "


Mix all the ingredients until the mixture is soft but firm enough

If necessary, add a little more flour, but don't overdo it.

On a baking sheet previously lined with parchment paper, drop some spoonfuls of dough well spaced

bake in a hot oven at 180 ° C for about 25 minutes.

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Hi everyone, let me introduce myself - Lo casket of good taste is the name of my blog, my name is Francesca, I'm from Abruzzo, and after a few years with a cooking website, I decided to start a blog, so many of you know me already' ! I like to cook and I am neither a chef nor a cook by profession, but there is only the desire to cook, prepare and invent new dishes. The recipes are not copied, even the photos are not downloaded from the internet, but they are mine. For dishes that are super popular, I inquire about how the basis of that given recipe must be and I make my own. I have had a passion for cooking since I was little and now I share it with all the people who follow me every day. This blog is dedicated to Italian and foreign cuisine, and you will find recipes divided by categories, for foreign cuisine where I really like to make dishes from other countries and see what they eat and I hope to intrigue you too! Not for this I leave out the traditional Italian cuisine but you will find many recipes both Italian and foreign! I hope you like my recipes and that you will continue to follow me also in this blog, always with new and sometimes curious recipes. I hope that "The treasure chest of good taste" will make you curious and try recipes that you will find here and maybe you will let me know how they came to you. You can follow me on all social networks and even on youtube with some videos, even if there are not many for now. If you like, leave some comments and if you want to make me happy, follow me on social networks and share my recipes. you will help me to introduce them, thanks! Follow me on Facebook Pinterest Twitter Instagram Youtube If you want to stay updated subscribe to the newsletter [wysija_form] Show other articles

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Milk biscuits recipe

  • 300 gr of flour & # 821700 approximately
  • 2 large eggs
  • 100 gr of sugar + 3 tablespoons for finishing
  • 50 ml of seed oil
  • 50 ml of milk
  • grated peel of 1 orange
  • grated zest of 1 lemon
  • vanilla
  • 1/2 sachet of ammonia for cakes or 1/2 sachet of baking powder
  • a pinch of salt
  • 2 tablespoons of powdered sugar

Sift the flour and put it in the mug of Planetary. Add it lard and operate the Hook K. Work until the lard is completely crumbled. The same operation can be done by hand or with a kitchen robot.

Add it sugar, vanillin, yeast, ammonia and eggs. Work until you get a dough into larger crumbs.

Lastly add the milk or water until the crumbs get even bigger. You have to get a firm but soft dough.

Pour the dough on the pastry board e work it with your hands until it becomes smooth. Wrap the Sicilian shortcrust pastry in film transparent and let it rest in the fridge for at least 30 minutes.

After this time, take the shortcrust pastry, soften it with your hands and roll it out with a rolling pin for the Sicilian dessert recipes that you like most! In the photo below I am preparing the Sicilian Buccellati.

The taste of memories

When grandmother baked a cookie sheet as soon as they were made, the house was suddenly filled with an irresistible perfume. A sweet aroma that enveloped the rooms in an embrace of spicy fragrance. The smell of hot shortcrust pastry immediately made everyone rush around the pan, ready to reach out to one of those precious golden sweets.

With each bite they released all their taste, jealously guarded during preparation and cooking. One pulled the other and it was practically impossible to stop eating them. They were literally snapped up. And this is precisely the image I have always had of cookies. A hot and steaming pan of small and simple scented sweets, which a moment after the attack was completely empty.

But the biscuits were not only good to eat: they were and still are recipes that approach, recipes to be prepared together. That's why the ones I present to you are easy to make and can always be done together with the children too. There is always great satisfaction in preparing what we will eat ourselves and biscuits are no exception.


What is the translation in English of & quotammoniaca & quot to cook?


Senior Member

you never use ammonia like rising agent. you have to use an ammonia salt called ammonium acid carbonate (NH4HCO3). as temperature rises in the oven this salt decompounds to three gases: ammonia (NH3), carbon dioxide (CO2) and water (H2O).
IMO it can be replaced by baking soda.


Senior Member

& quotAmmonia per dolci & quot is and old type of baking powder (Ammonium bicarbonate). It could be & quotAmmonium bicarbonate & quot, but better wait for other suggestions.

EDIT I ​​agree with Winnie: baking soda seems to be a good substitute.


Senior Member

& quotAmmonia per dolci & quot is and old type of baking powder (Ammonium bicarbonate). It could be & quotAmmonium bicarbonate & quot, but better wait for other suggestions.

EDIT I ​​agree with Winnie: baking soda seems to be a good substitute.

ammonium bicarbonate and ammonium hydrogen carbonate are synonimous. one can call it ammonium hydrogen carbonatenio or salt monoammonium of carbonic acid as well.

upon heating it undergoes thermal decomposition at 35 ° C releasing ammonia gas.

Video: Simple Ammonia Cookies Recipe (May 2022).