KOCKENS Hjorthornssalt - 50g

Hjorthornsalt is a chemical blowing agent, as well as bicarbonate and baking soda. The chemical designation is ammonium carbonate (NH₄) ₂CO₃. When the deer salt reacts with acid, carbonic acid is formed, which gives the fermentation effect. Like bicarbonate deer salt works best when something sour is included as an ingredient. The ammonia in the antler salt makes it a very stinging scent. Therefore, it is best to use antler salt in flat and dry pastries, such as dreams and almond kubbish. You use it to other pastries, the ammonia can find it difficult to disappear and you get an unpleasant ammonia flavor in the cake. Hjorthornsalt can be replaced with baking powder. Double then the amount of baking powder against how much antler salt is in the recipe. Ex: 1 teaspoons of antler salt = 2 teaspoons baking powder.