Ammonium (ammonium carbonate, ammonium carbonate) — colourless crystal substance. It is well dissolved in water, easily decays when heating.
Ammonium carbonate should not adjoin to air as instantly reacts and turns into bicarbonate ammonium which cannot be used in cookery.
Its basic purpose in baking business — use as baking powder. This main property of ammonium allows to use in cookery of many countries instead of yeast — at pastries, and also in production of beer.
Use of ammonium excludes the soda use. Ammonium is very hygroscopic, store it in tight glass dark container or in tins with skintight cover.
Kristalliki of ammonium break before the pastries, shake up dough, make out and bake. Use for preparation of thin pies and cookies. Taste, appearance and properties of products unusually good.
Ammonium carbonate can be considered as source carbonate ions and in the long term can be applied, for example, to sedimentation of salts of magnesium for its separation from potassium salts. At extraction of potassium from sea water of salt of potassium are allocated together with salts of magnesium and cannot be cleared of it by recrystallization. At ammonium carbonate addition magnesium drops out in deposit in the form of carbonate, in solution there are generally potassium chloride and ammonium chloride which can be divided afterwards (recrystallization or sublimation), or not to be divided, and to be used as nitrogen-potash fertilizer.