4 x Hjorthornssalt Påse 37g (1.3 oz) Santa Maria – Swedish Baker’s Ammonia for Cookies & Biscuits

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4 x Hjorthornssalt Påse 37g (1.3 oz) Santa Maria – Swedish Baker’s Ammonia for Cookies & Biscuits

Description

Santa Maria Hjorthornssalt is a traditional Scandinavian raising agent used primarily for thin, dry baked goods such as Swedish cookies, biscuits, crackers, drömmar and kubbar.

Known internationally as baker’s ammonia, baking ammonia or ammonium bicarbonate, hjorthornssalt was widely used in classic baking recipes before modern baking powder became common. It remains popular because it can give thin baked goods an exceptionally light, porous and crisp texture.

When heated during baking, hjorthornssalt releases gases that help the dough rise and develop its characteristic structure. A noticeable ammonia aroma may occur while the cookies are in the oven, but this should disappear as correctly prepared thin baked goods finish baking and cool.

Hjorthornssalt is best suited to cookies and other low-moisture baked goods. It should not be used as a general replacement for baking powder in thick cakes, muffins or bread unless a trusted recipe specifically calls for it, as moisture can prevent the ammonia from escaping completely.

This multipack contains 4 x 37g bags, providing a combined net weight of 148g (5.2 oz). The individually packaged bags are convenient for regular bakers, traditional Scandinavian recipes and keeping unused portions sealed until needed.

Product Features

• Traditional Swedish raising agent
• Also known as baker’s ammonia
• Food-grade ammonium bicarbonate
• Ingredient: Hjorthornssalt E503
• Helps create light and crisp cookies
• Particularly suitable for thin and dry baked goods
• Commonly used in traditional Swedish recipes
• Suitable for drömmar, kubbar, biscuits and crackers
• Used as an alternative to baking powder in recipes developed for it
• Four individually packaged bags
• Net weight per bag: 37g (1.3 oz)
• Combined net weight: 148g (5.2 oz)
• Produced by Santa Maria
• Authentic Scandinavian baking ingredient

Perfect For

• Drömmar – Swedish vanilla dream cookies
• Kubbar – traditional Swedish almond-flavoured pastries
• Thin cookies
• Crisp biscuits
• Crackers
• Swedish småkakor
• Traditional Scandinavian baking
• Old-fashioned family recipes
• Christmas and holiday cookies
• Ginger cookies
• Almond cookies
• Vanilla cookies
• Cookie gift boxes
• Home bakers exploring Nordic recipes
• Swedes living abroad
• Stocking a Scandinavian baking pantry

Why You’ll Love It

Santa Maria Hjorthornssalt produces a texture that can be difficult to recreate with ordinary baking powder.

In suitable recipes, it helps cookies expand and develop a light, porous interior while supporting a dry and crisp finished texture.

Unlike many other raising agents, baker’s ammonia does not require an acidic ingredient to produce its leavening effect. When heated, it releases gases that aerate the dough and escape through the surface of thin baked goods.

This makes hjorthornssalt particularly valuable for traditional cookie recipes where a delicate, airy crunch is an important part of the finished result.

The four-bag format is practical for frequent baking while allowing unused bags to remain sealed and protected from air, moisture and strong kitchen odours.

What Is Hjorthornssalt?

Hjorthornssalt is the Swedish name for a traditional chemical raising agent used in baking.

Common English names include:

• Baker’s ammonia
• Baking ammonia
• Ammonium bicarbonate
• Salt of hartshorn

Santa Maria Hjorthornssalt consists of food-grade ammonium bicarbonate, identified as food additive E503.

Despite the Swedish word salt, it is not ordinary table salt and should not be used for seasoning food.

It is a specialised baking ingredient intended to be carefully measured according to a recipe.

The modern product is manufactured and is not obtained from animal antlers, despite the historical origin of its traditional name.

How Hjorthornssalt Works

When exposed to heat, baker’s ammonia releases gases that create small air pockets inside the dough.

In thin cookies, biscuits and crackers, these gases can escape readily through the surface during baking. This contributes to:

• Increased spread
• A porous internal structure
• A lighter texture
• A dry and crisp finish
• The characteristic texture of traditional Scandinavian cookies

A noticeable ammonia aroma during baking is normal. In correctly prepared, thin and thoroughly baked cookies, the aroma should dissipate as the gases escape and the cookies cool.

Baker’s ammonia is most appropriate for low-moisture products. Moist or thick baked goods may retain an unwanted ammonia flavour because the gases cannot escape as effectively.

Hjorthornssalt Compared with Baking Powder

Hjorthornssalt and baking powder are both raising agents, but they do not behave in exactly the same way.

Hjorthornssalt:

• Best suited to thin and dry baked goods
• Can create an exceptionally crisp and porous texture
• Releases a noticeable aroma during baking
• Does not require an added acid to produce its leavening effect
• Traditionally used in cookies, biscuits and crackers

Baking Powder:

• Suitable for a wider variety of baked goods
• Commonly used in cakes, muffins and softer pastries
• Better suited to thicker and more moisture-rich recipes
• Usually produces a softer and more cake-like result

Use the raising agent named in the original recipe whenever possible. Replacing one with the other may alter the flavour, spread and texture of the finished bake.

Ingredients

Hjorthornssalt (ammonium bicarbonate, E503).

Ingredients and product information may change. Always check the ingredient declaration printed on the original packaging before use.

Allergy Information

No major allergens are listed in the current ingredient declaration.

Customers with allergies, intolerances or specific dietary requirements should always inspect the original packaging before use.

Ingredients, manufacturing information and precautionary allergen statements may change over time.

Dietary Information

The declared ingredient is ammonium bicarbonate E503 and does not contain an animal-derived ingredient.

The modern product is manufactured synthetically rather than being produced from deer antlers, despite the historical association with its traditional name.

Always inspect the original packaging when purchasing for a particular dietary requirement.

Nutritional Information

A standard nutritional declaration is not normally provided for this product.

Hjorthornssalt is a functional raising agent used in small quantities rather than a food intended to be consumed on its own.

Always follow the quantity specified in the recipe and refer to the original packaging for the most current product information.

How to Use

Measure the hjorthornssalt carefully according to the recipe.

Depending on the traditional recipe, it may be:

• Mixed with flour and other dry ingredients
• Dissolved in a small amount of liquid before being added
• Combined with the butter or dough mixture

Distributing it evenly is important to prevent concentrated areas in the finished cookies.

Do not add more than the recipe specifies. Excessive quantities may leave an unpleasant aroma or flavour.

For the best result:

1. Follow a recipe specifically developed for hjorthornssalt.
2. Measure the ingredient accurately.
3. Mix it evenly throughout the dough.
4. Shape the cookies thinly or according to the recipe.
5. Bake thoroughly at the stated temperature.
6. Allow the cookies to cool in a well-ventilated area.
7. Wait until the baking aroma has disappeared before serving.

Traditional Swedish Baking Ideas

Use Santa Maria Hjorthornssalt when preparing traditional treats such as:

• Drömmar – delicate Swedish vanilla cookies
• Chokladdrömmar – chocolate dream cookies
• Kubbar – classic Swedish almond-flavoured pastries
• Thin ginger cookies
• Almond biscuits
• Vanilla biscuits
• Crisp Scandinavian Christmas cookies
• Traditional family recipes calling for hjorthornssalt

One of its best-known Swedish uses is in drömmar, where the raising agent helps create the cookie’s characteristically light, porous and crumbly texture.

It is also traditionally used in kubbar, helping create their distinctive texture and baked structure.

Important Baking Guidance

Use hjorthornssalt primarily in thin, dry products where the gases and ammonia aroma can escape during baking.

It is generally not recommended for:

• Thick cakes
• Muffins
• Soft bread loaves
• Moist tray bakes
• Brownies
• Deep or densely shaped pastries

Using baker’s ammonia in a thick or moisture-rich product can cause an undesirable ammonia flavour to remain after baking.

Always follow a trusted recipe rather than substituting it casually for another raising agent.

Aroma During Baking

Hjorthornssalt has a distinctive and sometimes strong ammonia aroma when heated.

This is a normal part of how the ingredient works and does not necessarily mean that anything has gone wrong.

For thin, properly baked cookies, the aroma should escape during baking and cooling.

Ventilate the kitchen while baking and allow the finished cookies to cool completely before placing them in an airtight container.

A persistent ammonia aroma or taste in the cooled product may indicate that:

• The cookies were shaped too thickly
• The product retained too much moisture
• Too much hjorthornssalt was used
• The cookies were not baked thoroughly enough

Storage

Store the unopened bags in a cool, dry and dark place away from moisture and excessive heat.

Close an opened bag tightly immediately after use.

Hjorthornssalt can absorb moisture and strong surrounding odours, so it should be stored away from:

• Steam
• Humidity
• Open liquids
• Strong spices
• Perfumed cleaning products
• Other strongly scented materials

Place an opened bag inside a tightly sealed container for additional protection.

Keep the remaining unopened bags sealed until needed for the best possible quality.

Always observe the best-before date and storage instructions printed on the original packaging.

Safety and Handling

This is a concentrated food ingredient intended for baking.

• Do not consume the powder directly
• Do not deliberately inhale the powder
• Avoid contact with the eyes
• Use only the quantity specified in the recipe
• Keep away from children and pets
• Do not confuse it with ordinary salt
• Do not use it as a household cleaning product
• Wash your hands after handling spilled powder

Use the product only for its intended culinary purpose and follow the directions on the packaging.

Package Includes

• 4 x Santa Maria Hjorthornssalt bags
• Net weight per bag: 37g (1.3 oz)
• Combined net weight: 148g (5.2 oz)
• Ingredient: Hjorthornssalt E503
• Traditional Swedish raising agent
• Also known as baker’s ammonia
• Suitable for thin cookies, biscuits and crackers
• Four individually packaged bags

Why Choose Swedish Cravings?

Swedish Cravings makes it easier for customers around the world to obtain authentic Swedish baking ingredients, traditional pantry essentials and trusted Scandinavian brands.

We carefully source genuine products intended for the Swedish market and securely package every order for international delivery.

This 4 x Santa Maria Hjorthornssalt multipack contains four 37g bags of traditional Swedish baker’s ammonia, providing a combined net weight of 148g. Used in classic recipes such as drömmar and kubbar, hjorthornssalt helps thin cookies, biscuits and crackers develop a remarkably light, porous and crisp texture.