also known as ammonium carbonate, is a white, crystalline powder with a pungent ammonia-like odor. It is a traditional leavening agent used in baking, particularly for making German and Scandinavian baked goods. When heated, Salt of Hartshorn releases carbon dioxide gas, causing dough to rise. It is typically used in small amounts and should be carefully measured to avoid an overpowering taste. In addition to its use in baking, Salt of Hartshorn also has some industrial and medical applications.
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