Leavening salt

Leavening salt is a leavening agent. When heated, it breaks down completely into the three gases carbon dioxide, water and the unpleasant-smelling ammonia, thus loosening the dough.

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Traditionally used as a leavening agent for speciality biscuits such as gingerbread, Biber, speculoos and other biscuits. It is also often used for experiments in chemistry lessons.