In traditional Chinese pastry making, ammonium bicarbonate is a leavening agent with a long history.Unlike the simple use of baking soda, ammonium bicarbonate is decomposed by heat to produce ammonia and carbon dioxide, which have stronger expansion power. It is especially suitable for making some pastries with large expansion and crispy taste, such as peach crisp and biscuits.Many time-honored pastry shops still retain the traditional process of using ammonium bicarbonate to maintain the unique flavor and taste of their products.
In actual use, ammonium bicarbonate needs to be used in combination with other leavening agents to balance the gas production speed and improve the flavor of the finished product.Since the ammonia gas produced by decomposition remains too much in the finished product, it will bring an unpleasant odor, so the formula design and the control of the baking process are particularly important.Experienced pastry chefs will adjust the baking temperature and time to ensure that the ammonia is fully evaporated, leaving only the crispy taste and rich wheat fragrance.
Although the application of compound leavening agents in the modern food industry is becoming more and more extensive, the unique role of ammonium bicarbonate in some traditional pastries is still not completely replaceable.It is not only a leavening agent, but also carries the memory of traditional food culture.While maintaining traditional craftsmanship, pastry companies can produce products that retain traditional flavors and meet modern food safety requirements by optimizing recipes and processes.