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Pastries and Baking General General discussion forum for all pastry and baking topics.

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  #1  
Old 08-24-2004, 04:03 AM
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Default Baker's Ammonia

I want to make cookies and for that I need baker's ammonia. I don't know any brand of edible ammonia. Can somebody please tell me the brand name of any baker's ammonia? Is it a powder or a liquid? Please guide me on this.



Thanks

Varsha
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Old 08-24-2004, 05:21 AM
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Default King Arthur Flour sells it if you can't find locally

Here's a URL for their on-line catalog. The brand seems to be LorAnn Oils. http://shop.bakerscatalogue.com.
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Old 08-24-2004, 07:43 AM
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Welcome, Varsha!

I moved your question to this board because our bakers know everything about baking ingredients!
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Old 08-24-2004, 04:36 PM
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Talking

Amonium bicarbonate (that may be wrong)is usually available at bakery supply co. Be careful when using.
We used to haze the rookies buy opening a 10# bucket and fake smelling, then asking the rookie to take a big wiff to see if it was alright. They usually hit the floor in a matter of seconds. This is such a cruel industry(proud to be a part of it)"talking 30yrs ago"
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Old 08-25-2004, 03:15 AM
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Thank U all for your replies.

Varsha
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Old 08-25-2004, 09:15 PM
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Will someone tell me what this is and what it's used for? I've never heard of it! Thanks in advance!
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Old 08-29-2004, 08:49 PM
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Also available in small packages at Sweet Celebrations - www.sweetc.com
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Old 09-22-2004, 07:33 AM
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Quote:
Originally Posted by panini
Amonium bicarbonate (that may be wrong)is usually available at bakery supply co. Be careful when using.
We used to haze the rookies buy opening a 10# bucket and fake smelling, then asking the rookie to take a big wiff to see if it was alright. They usually hit the floor in a matter of seconds. This is such a cruel industry(proud to be a part of it)"talking 30yrs ago"
We used to do the same thing to our apprentices...heck, they did it to me when i was apprentacing. Nowadays, the only thing i use Amonium for is in some biscotti recepies although i've seen some of the more "old school" chefs using it still in their Pate a Choux.
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