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Ammonium Bicarbonate Powder

Ammonium Bicarbonate Powder

Product Details:

  • CAS No 1066-33-7
  • Molecular Formula NH4HCO3
  • Molecular Weight 79.056g/mol Grams (g)
  • Structural Formula NH4HCO3
  • Grade FERTILIZERS
  • Shape Crystal
  • Storage Freezer
  • Supply Ability : 25 Bag Per Week
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Price And Quantity

  • 25.00 - 30.00 INR
  • 54 INR
  • 25ton Bag

Product Specifications

  • 1.59g/cm3 Gram per cubic meter (g/m3)
  • Other
  • Fertilizer
  • 41.9 C
  • 99.80
  • water
  • Other
  • Solid
  • YES
  • WHITE CRYSTALLINE SOLID
  • Crystal
  • FERTILIZERS
  • NH4HCO3
  • 79.056g/mol Grams (g)
  • NH4HCO3
  • FOOD
  • Freezer
  • 1066-33-7

Trade Information

  • FOB MUNDRA PORT
  • Cash Advance (CA)
  • 25 Bag Per Week
  • 7 Week
  • Yes
  • Free samples are available
  • Africa, Middle East, Western Europe, Eastern Europe, South America, North America, Central America, Australia
  • All India

Product Description

Ammonium bicarbonate is used in the food industry as a raising agent for flat baked goods, such as cookies and crackers, and in China in steamed buns and Chinese almond cookies. It was commonly used in the home before modern-day baking powder was made available. In China it is called edible or food-grade "smelly powder". Many baking cookbooks (especially from Scandinavian countries) may still refer to it as hartshorn or hornsalt [4][5] (e.g., FI: "hirvensarvisuola", NO: "hjortetakksalt", DK: "hjortetakssalt", SE: "hjorthornssalt", "salt of hart's horn", DE: "Hirschhornsalz"). Although there is a slight smell of ammonia during baking, this quickly dissipates, leaving no taste. It is used in, for example, Swedish "drömmar" biscuits and Danish Christmas biscuits (Hjortetakssalt), and German Lebkuchen. In many cases it may be substituted with baking soda or baking powder or a combination of both, depending on the recipe composition and leavening requirements.[6] Compared to baking soda or potash, hartshorn has the advantage of producing more gas for the same amount of agent, and of not leaving any salty or soapy taste in the finished product, as it completely decomposes into water and gaseous products that evaporate during baking. It cannot be used for moist, bulky baked goods however, such as normal bread or cakes, since some ammonia will be trapped inside and will cause an unpleasant taste.

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