Ammonium Carbonate Powder  Ammonia Powder, Baker's Ammonia

A fine, white powder, Ammonium Carbonate (also known as Baker's Ammonia or Ammonia Powder) is a powerful leavening agent used to create light and crispy textures in baked goods. It is particularly well-suited for thin, dry baked goods like cookies, crackers, and pastries.   

Detailed Use in Foodservice:

Creating Crisp Cookies and Crackers: Ammonium Carbonate is a key ingredient in many traditional recipes for crisp cookies like springerle and speculoos, and crackers like biscotti. It produces a distinctive airy texture that is difficult to achieve with other leavening agents.   
Achieving Light and Airy Pastries: Ammonium Carbonate is also used in pastries like cream puffs and eclairs, where its rapid release of gas contributes to a hollow, airy interior.   
Leavening Agent in Certain Breads: While less common, it can be used in some flatbreads and crispbreads where a dry, crunchy texture is desired.
Benefits:

Superior Crispness: Produces an unparalleled crispness and lightness in baked goods.
Unique Texture: Creates a delicate, airy texture that is difficult to replicate.

Clean Flavor: Unlike baking soda, it doesn't leave any residual taste in the final product.   
Quick Acting: Releases gas quickly at high temperatures, leading to efficient leavening.

Leavening Agent in Traditional Recipes: Some older recipes for cakes and quick breads might call for it, but it's less common now due to the availability of baking powder.
Flavor Enhancer: In some cases, it can be used to enhance the flavor of certain foods like licorice.
Acidity Regulator: It can be used to adjust the acidity in some food products.

Winemaking: Ammonium Carbonate can be used to adjust acidity levels in wine. This is a specialized application, usually handled by experienced winemakers.
Important Considerations for Food and Beverage Use:

Food Grade: Absolutely crucial! Only use Ammonium Carbonate that is explicitly labeled as food grade.