E503 Acidity regulator

E503 may be used as a leavening agent in traditional recipes, particularly those from northern Europe and Scandinavia (e.g. Speculoos, Tunnbröd or Lebkuchen). It was the precursor to today's more commonly used baking powder.

Originally made from ground deer horn and called hartshorn, today it is called baker's E503. It is prepared by the sublimation of a mixture of ammonium sulfate and calcium carbonate and occurs as a white powder or a hard, white or translucent mass. It acts as a heat-activated leavening agent and breaks down into carbon dioxide (leavening), ammonia (which needs to dissipate), and water. It is sometimes combined with E502 to mimic as a double-acting baking powder and to help mask any ammonia smell not baked out.

It also serves as an E503 acidity regulator and has the E number E503. It can be replaced with baking powder, but this may affect both the taste and texture of the finished product. Baker's ammonia should be used to create thin dry baked goods like crackers and cookies. This allows the strong ammonia smell to bake out. It should not be used to make moist baked items like cake since ammonia is hydrophilic and will leave a strong bitter taste.

E503 Its use as a leavening agent, with associated controversy, goes back centuries:In the third kind of bread, a vesicular appearance is given to it by the addition to the dough of some ammoniacal salt, (usually the sub-carbonate,) which becomes wholly converted into a gaseous substance during the process of baking, causing the dough to swell out into little air vessels, which finally bursting, allow the gas to escape, and leave the bread exceedingly, in his Treatise on Culinary Poisons, has stigmatized this process as "fraudulent," but, in our opinion, most unjustly. The bakers would never adopt it but from necessity: when good yeast cannot be procured, it forms an admirable and perfectly harmless substitute; costing the baker more, it diminishes his profit, while the consumer is benefited by the bread retaining the solid matter, which by the process of fermentation is dissipated in the form of alcohol and carbonic acid gas.