Ammonium bicarbonate is a leavening agent used for flat pastries that are baked briefly and therefore need to rise quickly. So you use it, for example, with dutch egg cakes, waffles, crispbread and other thin cookies. Ammonium bicarbonate is also known under the names ammonium or baker’s ammonia. This product cannot be used to make cakes rise, the released gases must be able to evaporate well. Is your treat thicker than a waffle, then we recommend to choose a different leavening agent. It is therefore also important to let the cookies cool down well after baking before you pack them, otherwise they will have an unpleasant taste.