![]() ![]() ![]() Increases uniformity and spread in cookies.The reaction rate may increase in the presence of acids.Quick reaction in the presence of water and heat.It is not recommended for large scale production, and high or intermediate moisture products like muffins, biscuits, cakes, and soft cookies.Ĭommonly observed effects of baker’s ammonia in baked goods are: ![]() Applicationīaker’s ammonia is typically used in the manufacture of low moisture (<5%) baked goods like German cookies (Basler Leckerli and Spekulatius), cream puffs and crackers. Dryng: obtained crystals are air dried at 50 ° C (122 ° F).Īn alternative process involves a reaction of ammonium chloride or ammonium sulfate and chalk in iron retorts followed by sublimation.Filtration: crystals are filtered or centrifuged to separate the product from the waste stream.Crystallization: the resulting saturated ammonium bicarbonate solution is allowed to crystallize. ![]() It is typically carried out in a packed tower or absorption column.
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