#ammonia cookie

[angelicalchaoticabyss]

Name: Angel Cake Cookie. Gender: Female. Age range: Late teens to early 20's. Pet: Feather Puff. Rank: Epic. Type: Healer. Position: Rear.

Kingdom Skill: Practiced prayer, heals 50% of allies HP, raising Def, DMG resist, and Attack for 10 seconds.

Skill line: Here take my light!

Ovenbreak skill: Will start praying as light shines on the stage, press the buttons in rhythm to complete the psalm for points. Pet skill: Will turn obstacles into harmless clouds for Angel cake to pass through, will also revive Angel cake with 50% of her energy back.

Magic candy Skill: At the end of each psalm Angel cake cookie will gain a special shield around her, allowing for one fall or hit with no penalties.

-

Name: Madam Soufflé Cookie. Gender: Female. Age range: Late 50's to early 60's. Pet: Chef Topcake. Rank: Super epic. Type: Charge. Position: Front.

Kingdom Skill: Bakery Batter, sends out waves of egg batter towards the enemies dealing damage and inflicting the Sluggish debuff. Sluggish stuns enemies for a several seconds before lowering their Atk spd, Def, and DMG resist.

Skill line: You're sitting at the adults table!

Ovenbreak skill: Bakes a variety of pastries for points, you have to tap the buttons at the right time to prepare the ingredients then rapidly tap to bake. Doing this 3 times, HP will not lower during skill.

Pet skill: Absorbs obstacles into it's body and super heats them with egg batter, will then spit out pastry jellies for points.

Magic candy Skill: Will rapidly make whip cream in a bowl at 10 second intervals. Making whipped cream jellies for more bonus points including at the end of the skill.

Name: Ammonia Cookie. Gender: Female. Age: Many many years but she both has the body and mind of a 12 to 13 yr old (Get that loli shit out of here). Pet: Vorpalwing (Bat like creature). Rank: Ancient. Type: Charge. Position: Front.

Kingdom Skill: Vorpal wrath, jumps off the Bandersnatch and her bat turns into the Vorpal Blade. Slashes through enemies in quick succession, lowers enemy Def, DMG resist, ATK and raises the ATK of the party for 20 seconds.

Skill line: "Off with your head!"

Ovenbreak Skill: Jumps onto the Bandersnatch as Vorpalwing turns into a sword. Slashes through obstacles while riding on the Bandersnatch in Blast mode. All slashed obstacles turn into Scale jellies. +1,000 points per Scale Jelly.

Pet Skill: Turns into a sword without prompt and slashes through all obstacles on screen for a few seconds, producing a small energy potion every 2 slashes.

Magic Candy Ability: Summons a shadowy version of the Jabberwocky's spirit which flies over head dropping scale jellies. Leveling the candy up to max lets you slash the spirit so it drops more scale jellies.

Name: Pillow Sheep Cookie. Gender: Female. Age range: Mid 20's. Pet: Pillow Pal. Rank: Epic. Type: Support. Position: Middle.

Kingdom Skill: A Restful Sleep, falls asleep and casts the sleep debuff on enemies as well as lowering Atk speed. This heals the party for 10 seconds, raising all stats for 10 seconds as well.

Skill line: Time for a nap…

Ovenbreak skill: Starts sleepwalking, time jumps across dreaming clouds to form dreamy jellies and points. Press the twirl button on blue dreaming clouds for even more bonus points.

Pet skill: Yawns and allows Pillow sheep to rest on it, rushing forward in blast mode for several seconds. This forms dreamy jellies and dreaming points.

Magic candy Skill: Gains random good dreams jellies for extra points and has extra time on invincibility frames.

Name: Great White Cookie. (He's harmless if you're good and respect the ocean) Gender: Male. Age range: Late 40's early 50's Pet: Mini White. Rank: Epic. Type: Charge. Position: Front.

Kingdom Skill: Turns into a giant shark and summons smaller sharks on a giant wave. Slamming against enemies to stun them, lower DEF, Atk spd, and giving the injury debuff. Mini sharks remain for 15 seconds.

Skill line: "Harm the ocean and face the teeth!"

Magic candy Skill: More Mini sharks are summoned to attack as well as summoning a whirlpool casting Terror of the Abyss Debuff.

[yarnings]

I'm feeling a bit salty about the amount of notice I got for putting some cookies together, so I'm putting it to people here: are "leftover Christmas cookies" a normal thing to have?

[nothingxxgood]

Lemonia Cookies a lemon cookie made the old-fashioned way with baker's ammonia as the leavener. Although it is not as widely accessible as it once was, drugstores frequently carry it. 2.5 cups granulated sugar, 2 cups milk, 6 cups all-purpose flour, 2 tablespoons bakers' ammonia, 1 teaspoon lemon oil, 2 eggs, 1/2 teaspoon salt, 1 cup lard

[insectbath]

Lemonia Cookies

[meow-moment]

Mutual 1: picture of my cat [picture of her cat]

Mutual 2: why do we have pumpkings but no pumpqueens, what are we doing to the world,,, auuuuuuuuuu

Mutual 3: i need her i need her fuck why isnt she real i want her so bad fuck that supid asshole he doesnt deserve her [crusty as fuck google image of arlene from garfield]

Mutual 4: got arrested selfie!

Mutual 5: 19 paragraph essay on the subtle homoeroticism between snoopy and woodstock

Mutual 6: he was kinda babygirl slay here 😍 [screenshot of video game character in nazi uniform

Mutual 7: picture of my cat [furry taint]

Mutual 9: does anyone know any cookie recipes that include bleach and ammonia

Mutual 10: theres a raunchy new porno movie hitting the theaters and her name is SAW: ORIGINAL TRILOGY

Mutual 11: my doctor told me i cant eat paper so im cutting his brake lines

Mutual 12: im going to invite all my mutuals to an island in the middle of the sea and kill them one by one, convincing them that their fates are tied to this vintage ornament of twelve little inuit boys. How scampish of me!

Mutual 13: lovely day on my drive home from job at hospital just gotta stop at this red light here

[potatoisasnake]

🔮Whimsical outfit number 7🔮

🧙‍♂️note: I don't own any of these images🧙‍♂️

🌠anyone is free to use these for their own artwork I like giving out references🌠

⬇️Wizard ideas⬇️

Slightly alternative Walter White goblin potionsmith 👍

Cooky, Old, scientist wizard. When I say cooky I mean senile and ready to commit war crimes with handmade chemicals. This guy smells like wet carcass and ammonia. Abandoned by the high wizard council, they have been left to their own tower with unregulated magic.

[propertyofkylar]

More Oli questions! Dude's got me in a chokehold and as unhinged as an ensemble stars fan in the comments section on their wiki!

- Is he big on using/receiving nicknames?

- Since I'm obsessed with Rapeshire(DOL)... What kind of harasser would be Oli? Or would he be like that stranger with exhibitionist notes, but Oli would have different tasks, maybe doing something in front of the camera?

- Does he... Like... Have plushies? Like Grim..?

- Is he big on sharing? Like Darling has finished eating their food, but there are some leftovers. Would Oli jump in to use the same fork/spoon his Darling used to finish up Darling's food?

- Is he superstitious? Witchy stuff? Sacrificing a cookie in the same of Satan and his Darling?

- Is he a talented cook. Actually, is he good at housework/homemaking?

- Oli gets a chance to posses Darling's body for a day. What does he do? Masturbate with the body all day? Lmao. Wouldn't be surprised...

- Would he lie to impress his Darling? How far would the lies go? What's his reaction when he's found out but Darling acts like they knew from the begging because Oli is so pathetic?

- Any unusual/nasty habits?

- Would Oli resort to blackmailing his Darling to get them to date him?

- Is he a greasy man? Or is he pretty neat and hygienic?

- How big is his dick? What about stamina?

- Is there anyone Oli would love to punch in the face without any consequences?

- Oli's reaction to being stalked instead?

- How does Oli feel about excessive eye contact?

Beep beep, here's a question for you:

Why is sandwich meat round when bread is square?

YAY OLI TIME

he looooves nicknames. if you call him a petname of any sort he will instantly melt. and he always calls you stuff like angel/love/darling anything you like. he is a simp

in dol he would be a lot like kylar. always stalking and watching. with a little more confidence he would probably take creepshots and use them to blackmail you. also would be an annoyingly persistent customer of yours at the strip club/brothel. don't ask where he gets all that money from

not to like, babygirlify every single character i come into contact with, but i think oli has a few plushies. especially if you gave him one, he would treasure that. but he has a few that he snuggles with (he sprayed them with your perfume/cologne and put some clothes of yours he stole on them)

ohhh yeah he shares food with you. he would DIE for the chance to put his mouth on the same utensils as you. he also would eagerly offer you his food if you finished yours and were still hungry.

oli considers himself something of a realist but he is entirely wrong about that. mf has little self-awareness. superstitions make him anxious so even though he says he doesn't believe in them he avoids things like walking under ladders and such.

he wishes he was a good cook. he wants to be your perfect househusband. unfortunately he is a cringefail babygirl in everything he does so he fuckign burns water and tries to keep a clean house but accidentally mixes bleach and ammonia. siiigh but he tries though

okay. of course if he possessed his darling for a day he would masturbate just to know what it was like for you. he would stare in the mirror for so long memorizing every inch of your body up close and also take a lot of photos for his personal folder when he returns to his own body.he would do so many weird things...lick your body...

yeah, he would lie. he wants his darling to be impressed by him but there's really not much to be impressed by. he would lie as much as he could and would probably cry if darling found out. but he is sooo pathetic that it's actually kinda cute. like okay you little worm you just wanted to seem cool. i forgive you

*inhales deeply* nasty habits you say? other than his nightly routine of watching you via your webcam?? yes. absolutely. he has occasionally broken into your house and taken a few random things that he does weird stuff with. collects everything from used napkins and straws to bits of your hair. he's just a fucking creep. he's gross.

i think, if there was a chance for oli to gain more confidence, he certainly would blackmail his darling to go out with him. or maybe not confidence, just desperation lol. but he knows pretty much everything about you, and hacks into your computer all the time, so he could easily figure something out to blackmail with.

surprisingly, he's pretty hygienic. he's shit at taking care of his house but he likes himself to be tidy and smell good. he's already so fucking weird and everyone KNOWS that he's so fuckign weird that he doesn't want to give anyone more ammo. so he keeps himself neatly groomed. aren't you impressed by him?

oh baby been WAITING for someone to ask about this freak's dick. i think it isn't MASSIVE or anything but it is girthy as hell. and because he's a total loser virgin, he has pretty good stamina from all the jerking off he does. he can control his orgasms fairly easily. the first few times you have sex, he will cum very quickly because he's just so happy! but he's ready for another round just as fast.

of course. he would love to punch anyone who hurt you in the face. also, his coworkers. they're jerks.

he would be sosososo happy if you stalked him. like that would be his dream. you like him that much?? how special!! he has a very strange view of love...

it depends on the context. excessive eye contact with anyone else? weird. cringe. get it away from him. you staring him deeply in the eyes? most romantic thing he's ever experienced. he will never look away

why the fuck IS sandwich meat round. well. i guess like. salami and bologna are round right? but not all lunch meat is. like stuff you get from the deli sometimes. well i guess salami is round because it's like a sausage right? why am i taking this question so seriously???

[charmcoindied]

TIL apparently they used to put ammonia in cookies

[sunfishenthusiast]

I wanna add my own little stories cause my brain latched onto this post and wont let go until I write something.

So, the problem with most of the recipes my grandmother gave us was that she tended to operate largely on Vibes only. How much of this seasoning needs to be in there? Until its good (in german, she would say "Bis gut ist"). How long does this need to be in the oven? Until its done. For cooking, thats all well and good and in fact how I conduct my own culinary adventures, but baking is a whole other deal (and I'm not nearly as good at it, too) My grandfather (her husband) was an actual pastry chef and the cakes at family meetings were spectacular, but sadly none of his recipes survived.

Now, speaking of vibes, it is my firm believe that that's the secret ingredient of my great-grandma's (other side of the family) salad dressing of all things. Tasted amazing. Had four ingredients total - salt, pepper, oil and vinegar. Nobody could do it like she did. We had the detailed recipe and detailed instructions and no one in my family managed to pull it off just right. I think mum gave up after a few years.

Now, after her death we cleaned out her flat and came upon a small notebook of hers. Inside was a veritable treasure trove of what we believed was all of sorts of recipes for pastry and desserts. The notebook is probably about 80-90 years old. Some of the recipes are most definitely younger than that, but as far as we can tell, the first entries are probably from when great-grandma was a young woman in what was Eastern Prussia at the time, about to attend school for home economics. And if she didn't write down the recipes herself, some of her relatives likely did. Now, the entire thing was written in old german cursive (Sütterlin) with pencil, and the letters were pretty faded. Nevertheless, because I too am human and thus blessed with an insatiable curiosity at times, I sat my butt down, transcribed the entire thing to the best of my ability and before Christmas that year, mum and I set out the try and bake some of the stuff. I think we mostly succeeded but here's why I think we didn't quite nail it: The recipes are kept VERY short and to the point. Some of them only contain ingredients and no instructions at all. My favorite entry, in its entirety, reads "Grießplätzchen (sehr gut). 200g Grieß, 150g Zucker, 2 Eier" (Semolina biscuits (very good). 200 grams semolina, 150 grams sugar, 2 eggs). Everything that was left out was probably all stuff that was so blatantly obvious to great-grandma at the time that there was no need to write it down. Of course, nobody expected that 80 years later, a psychology student who never got better than okay at baking would try their hand at this. We basically set the oven to what temperature made sense the most and baked the stuff until it looked ready and thus, results likely varied. And then, of course, some of the ingredients I either never heard of before (looking at you, baker's ammonia) and/or were not that easy to obtain. We didn't tackle those recipes but the substitutes we would've needed to go for would have affected the taste, naturally.

Nevertheless, I had a great time making some cookies of The Olden Times and the caramel biscuits were a great hit with the entire family! (I also learned how to make caramel from scratch without burning the kitchen down) And while it didn't taste just like mum and grandma remembered, I think the biggest joy that came from this endeavour was keeping some family recipes alive. (Also god that little addition got a bit out of hand didn't it)

“Aw man! This pie doesn’t taste at all like what grandma use to make! I’m must be a terrible baker:(“

Maybe! Or maybe one of many things might be different from the recipe you’ve been trying to follow

Baking is largely both a science, and bullshit. Anything from the altitude you’re at, or the mosture in the air, or the way you’re measuring ingredients (ie weight vs volume) can effect how your final result of what you’re making will come out. A few examples just in my grandmother’s Apple Pie recipe are

Her recipe calls for Crisco in the crust, but Crisco changed their formula in 2007, effecting the taste and texture of the crusts made, so adjustments have to be made to account for that

The Apple tree in her backyard is gone, and no apples sold commonly in stores are similar to whatever random variety she had, and there are over 7,500 known varieties of apples

Not all flour that you buy from the store is the same, and I’m not just even talking about like. Cake flour vs wheat flour. Even in the US the kind of regular baking flour differs depending on where you live, and where it’s sourced from

So will I ever make that Apple pie I remember fondly from my childhood? Probably not! Just gotta figure out my own thing that works.

I dunno why I made this post at 6am. Just shit to keep in mind next time you’re struggling with an older recipe I guess!

[kitchensandfittings]

Top 6 Care Tips for Kitchen Countertops Sydney

When you bake a cake or any cookie, you need to check if the countertop surface is clean and even. Kitchen countertops Sydney homes require a delicate balance as most kitchen work occurs on them. Therefore, taking good care of them is vital so that they radiate their original look and give your culinary skills a better experience. This blog will provide you with the required knowledge of how to conserve the countertops' sheen, whether made of granite, quartz, laminate, or other substances. Let’s get into it-

Regular Cleaning:

• Daily Maintenance: To remove spills and crumbs on kitchen countertops Sydney, use a gentle cloth or sponge and warm, soapy water.

• Gentle Cleaners: Use gentle cleaners for tough stains; avoid abrasive pads and strong chemicals as they may harm surfaces.

Use Cutting Boards:

• Protect Surfaces: Use cutting boards to avoid scratches and knife marks when chopping.

• Hygienic Preparation: Cut boards maintain a clean workspace, ensuring safe food handling.

Avoid Heat Damage:

• Use Trivets: Place hot pots and pans on trivets or heat pads to prevent warping or fading of the colour.

• Temperature Control: Protects kitchen countertops Sydney from extreme heat exposure.

Be Mindful of Stains:

• Immediate Cleaning: Liquid spills should be cleaned immediately, especially from coffee, red wine, or acidic foods.

• Stain Removal Techniques: Research specific methods for removing stains based on your countertop material.

Avoid Harsh Chemicals:

• Chemical Caution: Avoid bleach and ammonia to prevent surface damage.

• Natural Cleaners: Consider using vinegar and water (always test on a small area first). You can also use citrus solvents to clean them. Kitchen designers Sydney usually suggest using it for cleaning the countertops.

Know Your Material:

• Material Awareness: Knowing the material used in countertops helps in taking care of them. For instance, quartz needs less maintenance than marble.

• Tailored Care: Use different cleaning every day. Adjust it accordingly to save your countertop from losing its glow.

Conclusion

You have a brief overview of how to look after your kitchen countertops to prevent further damage. You must know that when you install kitchen countertops Sydney from expert suppliers, such as Kitchens and Fittings, you can keep them as they are. We hope this article will help you to enhance your kitchen’s visual and functional beauty.

[jeppiner]

Ways I save money:

I have lived low income for a very long time and this is how I save money. Personal care: I leave my hair long and put it up if I want it out of the way, only cutting the ends maybe once a year or less. No dye, no "styles", no lotions/potions, no hot appliances. Simple and healthy. I never do mani/pedi unless I do it myself, but no polishes. I only use a one skin moisturizer. Also no make-up. I am 60 and people can't believe how young I look. Shoot if I look that young, why gob it up with expensive bottles and tubes of stuff nobody needs putting MY money into some company's pocket. I need my money. They don't.

Clothing: I only buy what I need and sometimes it is used or given to me as a gift. I wear it until it falls apart. I don't have many clothes. How many shirts can you wear at once? One, right? So how many clothes do you really need. I would say I maybe spend $100-200/yr on clothes, probably most socks and underwear. I have a coat I've been wearing for 40 years. Still looks great because it was a good coat. Laundry is only done when it is dirty. I did buy a small portable washer because the laundromat is a killer. This cost $350 and saves me $900/yr. I dry everything outside on a drying rack or inside on the same rack in the winter. My clothes don't wear out as quickly.

Housing: We rent and we rent less than maybe what we want and then make do. If they approve a mortgage for 200,000, buy a house for 150,000. If you can afford 1000 for rent, only spend 750. You get my drift. Always live under what you can afford because all the maintenance, insurance, taxes, and upkeep will also be less. This way you can save. I seriously have very few cleaning products. A bit of all purpose cleaner (I honestly just dilute ammonia with water) goes a long way. Nobody needs all the potions people create. I have simply used hot water on the floors. How sterile does a floor have to be? You're going to walk on it immediately and it will be dirty again, so really, who cares. I have the same old furniture I have had for years. Decent quality, well taken care of, and its lasted decades. Some of it was my grandmother's or mother's. It still works.

Food: LEARN TO COOK FROM SCRATCH. EAT LESS (I can guarantee most people eat way too much of all the wrong things). FINISH IT ALL AND USE THE LEFTOVERS. I buy stuff on clearance, even fruits and veg and quickly process them, stew them, blanch and freeze them, or whatever is appropriate. I have gotten a whole box of fruit and veg for $5 and not one bit of it is wasted in this way. Beans and pulses are good protein. Learn to cook them. Never buy processed, pre-cooked, out of the box foods. You are paying for someone else to do the work. Make a big batch of something and eat it all week, or freeze the remainder and make something different mid-week. LEARN TO COOK. LEARN TO COOK. LEARN TO COOK. Shop the sales at one store only. What's on sale/clearance is what I am eating this week, but this only applies to fruit/veg, meat/dairy, and simple foods. Junk food on sale still isn't food. If you have to make all your own cakes and cookies, you'll eat less, because you can't be bothered. Don't buy ready made.

Transportation: Buy used, no-fun, and buy cash if you can. Keep it until it literally gives up the ghost. Keep it maintained. If you can't afford to do this, you can't afford a car SO GET RID OF IT. Any place that is within a 30 minute walk, WALK, don't waste the gas. You DO need the exercise. Combine errands or do errands to or from work so you aren't making extra trips. Obey traffic rules at all times, it keeps your insurance low. I have a 2012 Civic and pay under $70/month.

Time: STOP WASTING IT. Take all social media off your phone. Take all shopping apps off your phone. Throw away all advertising that comes into the house immediately. Get ad-blockers so you're not tempted to bloody shop. Your money belongs in your pocket, not theirs. No matter what they tell you, they're not doing you favours. If you aren't in front of a screen, you can cook, do laundry, clean your home, mend, iron, and take care of what is yours so it last longer. GET OFF SOCIAL MEDIA THAT WASTES YOUR TIME. The only thing I have is Tumblr and I am on it maybe a half hour every couple of days.

Entertainment: Use the library. Everything in it is free: movies, books, audiobooks, games, stuff, TV shows, printing costs only a few cents and saves you on stupid dried out ink for your printer you rarely use. Play board games or video games. I can rent both at the library. Visit your local pool, park, join a community sports team, take a hike, go to the beach. If it costs a lot, somebody is benefiting more than you. Change your way of thinking. Instead of thinking "a nice dinner out with a few drinks and a show $$$", think instead of going for a walk with a friend/family and maybe grabbing an ice-cream and a coffee at McDonalds or somewhere cheap. You'll have just as great of a conversation and your bank account won't look like a yawning empty cavern.

I guarantee you that I am just as happy as you, and probably, because I have no debt at all, I might even be more happy than you. Think about it.

[organicrestaurants]

We are as conscious about food, as much you are about your health. We believe in serving food the way it should be.

Conscious sourcing of ingredients, preservative free cooking and antibiotic free poultry, ammonia less baking and use of cold pressed oils and flours are just a few of our many initiatives that mirror our belief.

[divya1234]

Elevate Your Culinary Palette: The Allure of Caramel Food Coloring

In the realm of culinary artistry, every dish is a canvas waiting to be adorned with vibrant hues and tantalizing flavors. For those seeking to infuse their creations with warmth, depth, and a touch of sweetness, caramel food coloring emerges as an indispensable tool. With its rich, golden-brown tones reminiscent of indulgent caramel confections, this versatile coloring agent opens up a world of possibilities in the kitchen.

Imagine a velvety crème brûlée, its surface delicately caramelized to a perfect golden hue, beckoning with promises of creamy indulgence. Or perhaps a batch of freshly baked cookies, their edges kissed by the gentle glow of caramelization, evoking childhood memories with every bite. With caramel food coloring, such culinary delights become not just a possibility, but a tantalizing reality.

But the allure of caramel food coloring extends far beyond desserts alone. Picture a succulent roast, its exterior glazed to perfection with a caramel-infused marinade, imparting a symphony of savory-sweet flavors that dance upon the palate. Even savory sauces and gravies benefit from a hint of caramel color, adding depth and richness to every spoonful.

Moreover, the versatility of caramel food coloring knows no bounds. From delicate pastries to hearty stews, its transformative powers can elevate dishes of every kind, turning the ordinary into the extraordinary with just a drop or two. Whether used sparingly for subtle undertones or boldly for dramatic effect, its warm embrace never fails to captivate the senses.

For more information visit us:

[bakechem]

Ammonium Bicarbonate (Food Grade) E503 food additive is a commonly used food leavening agent that can be used to make foods such as bread, biscuits and cakes to make them fluffy and crispy. E503 food additive decomposes at high temperatures to produce gas, which causes the food to expand, thereby increasing its volume and taste.

Specifications of Ammonium Bicarbonate E503 Food Additive

Item

Specification

Main Content (NaHCO3) %

99.0~100.5

Arsenic(AS) %

0.0001Max

Heavy metal(Pb) %

0.0005 Max

PH Value

8.5 Max

Dry weight loss %

0.20 Max

Chloride %

0.40 Max

Ammonate

Up to standards

Clearness

Up to standards

Iron (expressed as Fe2O3)

30ppm Max

Insoluble matter

0.05% Max

Sulphates (as SO4)

0.02% Max

PACKING: 25KG NET / BAG

STORAGE AND TRANSPORT: IN DRY AND COOL NORMAL TEMPERATURE

SHELF LIFE: 2 YEARS

For other food additives, please contact Bakechem.

E503 Food Additive Ammonium Bicarbonate Solution

Bakechem's E503 Food Additive, Ammonium Bicarbonate Solution, is a versatile ingredient renowned for its application in baking. Commonly known as ammonia powder, it serves as a leavening agent, contributing to the rising and lightening of baked goods. Ammonium bicarbonate is particularly popular in baking additives, providing an efficient means to achieve desired textures in biscuits and cookies. Bakers often rely on ammonium bicarbonate for its unique ability to produce carbon dioxide gas upon decomposition, resulting in a leavening effect that enhances the crispiness and lightness of baked products. Whether used in traditional recipes or innovative baking applications, Bakechem's Ammonium Bicarbonate Solution ensures consistent and reliable performance, catering to the diverse needs of bakers and confectioners. Its role in baking showcases Bakechem's commitment to providing high-quality ingredients that elevate the art and science of baking.

E503 Food Additive Ammonia Bicarbonate Powder for Baking

Bakechem E503 Food Additive Ammonia Bicarbonate Powder for Baking, also known as ammonium bicarbonate, is a versatile leavening agent that is particularly well-suited for use in various baking applications. Its fermentation properties make it an ideal choice for thin doughs that require longer resting times and for laminated doughs. Additionally, for those seeking commercial products, "baker's ammonia" is available for purchase through popular platforms such as Amazon and other online shopping avenues.

Moreover, in certain recipes, it may be suitable to experiment with using ammonium bicarbonate as a substitute for baking powder. However, it is essential to be mindful of its distinct odor, which may influence the overall flavor of the finished product.

This food additive has a rich traditional use in baking, particularly in the creation of crispy cookies and thin, crisp biscuits, where it plays a crucial role in upholding the authenticity of traditional recipes.

Buy from Bakechem E503 Food Additive Ammonium Bicarbonate Factory

When considering a leavening agent for baking, there are compelling reasons to choose Bakechem E503 Food Additive Ammonium Bicarbonate. As a leading ammonium bicarbonate manufacturer, our commitment to quality and consistency is evident at every stage of production. With our state-of-the-art factory dedicated to manufacturing high-quality baking ingredients, customers can trust in the reliability of our products. By sourcing directly from a reputable ammonium bicarbonate supplier, businesses can ensure that they receive a superior product that meets rigorous standards.

Choosing Bakechem food ingredients manufacturer means opting for a product that has been crafted with expertise and precision, offering the ideal solution for various baking needs. With a focus on delivering top-notch quality, our company stands as a trusted source for premium-grade ammonium bicarbonate, catering to the diverse requirements of the baking industry.

[helenfletcher]

For the first cookie in my weekly European cookie post the Langue de Chat is a French cookie that translates to cat's tongue because of its shape. It is a crisp, sweet, long, wafer thin cookie and a snap to make with only five ingredients. While this cookie is made in other countries and known as Kue Lidah Kucing in Indonesia, Lengua de Gato in the Philippines, and Lingue di Gatto in Italy they retain the traditional ingredients and look. I love them as a simple straightforward cookie, but they are even better by sandwiching with chocolate. Think Milano cookies here...especially if you remember them when they were made with butter instead of oils. While they are often seen barely browned on the edges, they taste, look and last better when baked to a golden brown. An easily made template keeps these cookies the same size. European vs. American Cookies Let's face it - all cookies are good but there are definite differences between European and American cookies. One of the major differences between them is European cookies are not as sweet as American Cookies. On the other hand, many American cookies and bars have a lot of add ins that make for a more complex cookie. While American cookies can have an ingredient list that is daunting, European cookies generally have fewer ingredients but they are manipulated a hundred different ways. The cookies usually contain butter, flour, egg yolk as opposed to whole eggs and flavoring. Leavening such as baking powder and baking soda are rarely used. If leavening is needed it is often ammonium carbonate or baker's ammonia and is used when crispness is the desired outcome. European cookies often feature a lot of ground nuts. Almonds, pistachios, walnuts and hazelnuts are used but peanuts and pecans will be found in American cookies. Almond paste is a popular ingredient and is instantly recognizable. Greek, Middle Eastern, Italian, German and Scandanavian cookies often feature honey as a sweetener, in whole or in part and a lot of spices. Think Lebkuchen and Pfeffernusse. Candied citrus peel is also used as well as anise and lemon flavoring. Salt, while a staple in American cookies, is not used in most European Cookies. Chocolate and peanut butter are huge components in the states but not so much in Europe. Americans like their cookies large whereas European cookies are usually small in comparison. There is no right or wrong cookie, no satisfactory or unsatisfactory, no better or worse cookie. As with all things human, there are differences, and in the case of cookies, delicious differences. What makes these cookies so easy There are only 5 ingredients and I'm betting you have them in your fridge and pantry. If you have left over egg whites this is a quick, delicious way to use them. The cookie batter mixes up in a matter of minutes. While these do require some piping, I have a whole section dedicated to making this easy for you. What else can I say, simple, delicious and easy? So why wouldn't you make them? Langue de Chat Ingredients Cookies FRONT ROW: Vanilla and egg whites MIDDLE ROW: Unsalted butter BACK ROW: Powdered sugar and flour Chocolate Filling Callebaut #811 semisweet chocolate callets for the filling Be sure to see the recipe card below for the full ingredients list and instructions. Step by Step Instructions Step 1. On a piece of parchment paper the size of your pan, draw lines 3" wide with about 1/2" between them from the top to the bottom of the paper. Set aside. Step 2. Add the softened butter, powdered sugar and vanilla to the mixing bowl. Cream until light. Step 3. Add one egg white. Step 4. Beat on medium until it is completely incorporated. Step 5. Add the second egg white. Step 6. Beat on medium to combine. It will probably curdle but that will be fixed in the next step. To learn more about curdled batters see my post How to Avoid Curdled Cake Batter. Step 7. Add all of the flour. Step 8. Beat on low to bring the batter together until smooth.

Do not raise the speed as you don't want to incorporate additional air into the batter. Step 9. Place a second piece of parchment over the template. Fit a piping bag with a 1/2" plain tip and pipe in a straight line between the 3" lines. It will have a sharp upward tip at the end. Don't be concerned about this. It will come out flat when baked. Step 10. Be sure to leave about 3" between piping the cookies. These will spread a lot in the oven. Step 11. If sandwiching the cookies after baking and cooling, pair the cookies for shape and size. Step 12. Turn a pair of cookies bottom up. Spread a thick layer of melted semi-sweet chocolate on the bottom cookie about 1/4" in from the edge. Place the top cookie on and gently press down to bring the chocolate to the edges. Recipe FAQs How do you pronounce Lange de Chat Long duh shot. How long will these keep By baking them to a golden brown, they will keep in an airtight container for weeks, either plain or sandwiched with chocolate. Can the cookies be flavored other than vanilla. Sure. Use another extract such as almond or add lemon or orange zest or a bit of cinnamon can be used. Piping Tips Piping can be scary but it's actually easy when piping these cookies. I do suggest you purchase a 1/2" piping tip. They are very inexpensive and do a much better job than a plastic bag with the tip cut off. The plastic bags can and do stretch out of shape as you apply pressure when piping. The most important thing to remember when piping is to keep an even, steady pressure on the bag, letting up only at the end. Don't worry about the peak at the end, it will melt in the oven and won't show. The harder you squeeze the piping bag the more comes out of the tip. I'd suggest that you do a trial run on a few cookies to get a feel for how much pressure you need to apply. Scrape up the practice cookies and put them back in the bag. When piping, look at where you want to go, not how you're doing along the way. Your hand will follow your eye and you will get straighter lines. For these cookies, to keep the lines of batter straight, keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it. When you get down to the last row of piping, turn the pan around to make it easier. Expert Tips Creaming butter and sugar is an important step for these cookies. Using powdered sugar helps blend the two smoothly. If you forget to take the butter out early, there is information in Softened Butter and Better Butter for Baking. I refer to butter as softened rather than room temperature because all rooms aren't the same temperature. Some are too cold, some too hot. The ideal temperature for butter to cream well is 72°F to 75°F where the sugar and butter can best work together. Whatever you do, do not use melted butter as it can't incorporate air. Using plain chocolate to sandwich cookies instead of ganache keeps the cookies crisp for weeks in an airtight container. The ganache can soften them due to the cream in the chocolate. And while I know some people suggest cutting the end off of a plastic bag to pipe these, I encourage you to purchase a half inch pastry tip as the plastic bags often stretch out of shape as they are used. These are one of the easiest cookies you can find to make so don't let the piping deter you. I'm going to help you with that. More Special Cookies for You If you love this recipe for Langue de Chat or any other recipe on my website, please leave a 🌟star rating in the recipe card and let me know how it went the in 📝 comments below. I appreciate each of you being here! Langue de Chat Langue de Chat is a French cookie that translates to cat's tongue because of its shape. It is a crisp, sweet, long, wafer thin cookie and a snap to make with only five ingredients. It's particularly good sandwiched with chocolate - think Milano's. 1/2" pipin

g tipPiping bag 1/2 cup unsalted butter, softened (114 grams)1 cup powdered sugar (130 grams)1 teaspoon vanilla extract3/4 cup all-purpose flour (105 grams)2 large egg whites3 ounces semisweet chocolate (85 grams) Preheat the oven to 325°F. Make a template on a piece of parchment paper that fits your pan,spacing wto lines 3" apart. Continue down the paper, leaving about 1/2" between the 3" lines. Set aside.Combine the butter, powdered sugar, and vanilla in a mixing bowl. Beat until very light in color and texture. Scrape down.Add 1 egg white and mix until completely combined.Add the second egg white and mix on medium until blended. It will most like curdle but that will be fixed in the next step.Add all the flour at once and beat on low until everything is incorporated and the batter is smooth.Place a piece of parchment over the template. Place the pastry tip in a pastry bag. Fill with the batter. Pipe a few practice cookies between the 3" lines. They can be scooped up and put back in the bag if you're not happy with them. Please see the piping tips above you need help. Keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it. It will make a small point at the bottom, but it will disappear when baked.When the last line of cookies needs to be piped, turn the pan around to make it easier to pipe without damaging the cookies above it.Remove the template, place it under another piece of parchment and proceed to pipe the remaining cookies.Bake for 12 to 14 minutes until golden brown. Cool and store in an airtight container.If they are to be sandwiched, match the cookies for size and shape. Melt the chocolate in a microwave at half power or over hot water, just until completely melted. Turn a set of cookies over and put a generous amount of chocolate on the lower cookie about 1/4" from the edges. Cover with the top cookie, right side up, and gently press down to distribute the chocolate out to the edges of the cookie. Let them sit at room temperature until set. Store in an airtight container for a week or so. See Piping tips above for additional information.   Piping can be scary but it's actually easy when piping these cookies. I do suggest you purchase a 1/2" piping tip. They are very inexpensive and do a much better job than a plastic bag with the tip cut off. The plastic bags can and do stretch out of shape as you apply pressure when piping. The most important thing to remember when piping is to keep an even, steady pressure on the bag, letting up only at the end. Don't worry about the peak at the end, it will melt in the oven and won't show. The harder you squeeze the piping bag the more comes out of the tip. I'd suggest that you do a trial run on a few cookies to get a feel for how much pressure you need to apply. Scrape up the practice cookies and put them back in the bag. When piping look at where you want to go, not how you're doing along the way. Your hand will follow your eye and you will get straighter lines. For these cookies, to keep the lines of batter straight, keep the bottom edge of the piping tip on the paper and, keeping even pressure on the bag, pipe straight down to the bottom line while looking at it. To make mini Langues de Chat,make the ones on the template 1 1/2 to 2 inches.  Use a 1/4 inch pastry tip and reduce the baking time. Orange Langues de Chat can be made by adding the zest of an orange to the sugar and butter.  Sandwich with milk chocolate. Lemon Cookies require the zest of 1 large or 2 medium lemons added to the butter and sugar. Sandwich with white chocolate. CookiesFrencheasy to make, Langue de Chat, Milano Cookies

[zonerobotnik]

Since you are such a big Gravity Falls fan, could I recommend you something?

Have you ever heard of "Tales from the Gas Station"?

At the edge of our town, there’s a shitty gas station that’s open twenty-four hours a day, seven days a week. If you were to go inside, you’d see row after row of off-brand chips, cookies, potted meats and ramen. Expiration dates suspiciously missing from canned goods like they were filed off years ago in some misguided attempt to control inventory turnover. A faded “wet floor” sign from way back covering a crack in the foundation by the cooler that has since turned into a pothole. The pothole, a collection point for sticky spill-off, has become a miniature tar pit collecting countless insect corpses and the occasional small rodent.

Nobody ever complains about the aesthetic. By some providence bordering on the supernatural, the health inspector has repeatedly signed off on the business, always kindly ignoring both the faint smell of some kind of mysterious chemical cocktail that is the defining characteristic of the establishment and the family of mutated raccoons that lives in the crawlspace behind the grease trap. We think they’re mutated anyway. At the very least, they must be inbred to the point of mental retardation. The alpha, a muscular three-foot-tall son of a bitch named Rocco, has been spotted multiple times chewing on people’s tires and has been run over at least twice, but keeps coming back.

That lingering smell, a sweet combination of honeysuckle, ammonia, vomit, and who knows what else, has never been positively identified, but the prevalent theory is that it’s coming from the cracks in the foundation, wafting up from underground. It’s strongest right after a rain, and pungent to the point of tear-inducing if you get too close to the storm drains where even Rocco and his clan refuse to tread.

If you were to go inside, you might also see the bathroom cowboy. He exists as a sort of urban legend. Even though he has never been officially confirmed to exist, we have several security camera recordings of a man fitting his description entering the building, heading into the bathroom, and leaving. What makes him legendary are the things people claim to see him doing in the bathroom. The stories run the gamut from “pretty weird” to “impossibly bizarre.” Like the guy last week who went to pee but changed his mind when he saw a man dressed as a cowboy handing out balloon animals. Or the next day when another customer stepped into the bathroom to see a man wearing nothing but a cowboy hat, boxers, and boots with spurs, sitting at an old-fashioned stone sharpening wheel literally grinding an ax. When he walked in the bathroom cowboy stopped what he was doing, looked up with a smile and a tip of the hat and said, “Come on, Man. Come on with it.” By the time he could find an employee to follow him back to the bathroom, the cowboy had vanished, bench-grinder and all.

The cowboy that may or may not haunt the gas station bathroom appears to follow a code of rules. He only appears when you’re alone. He never hurts anyone. And he’s always polite. The prevalent opinion about him is that, honestly, he doesn’t seem that bad. Especially when comparing him to some of the other things going on in that place.

If you go inside, you might instantly get a toothache. It’s a strangely common phenomenon that nobody really understands. It should go away on its own after a couple hours.

If you do go inside, you will almost definitely see me, sitting behind the counter, because I am the only full-time employee, and I’m almost always here. You may catch me reading a book because, for some reason, the internet doesn’t work way out here, and cell phone service is dicey on good days and nonexistent on most. If you need to make a call, you can leave and go up the hill a ways, preferably back towards town because the other way will take you into the woods and you don’t even want me to go into all the reasons that’s not a good idea. Or you can pay me twenty-five cents a minute and use the store’s land line. That arrangement was cooked up by the owners and I have to actually enforce it because they do check the phone records. I’m sorry.

While you’re here, don’t be offended if I don’t strike up a conversation because, if I’m being completely honest, I don’t always know for sure if everyone that comes through those doors is real or not and if I had to acknowledge everyone in that place that could be an actual person, I would lose my mind. And we don’t need any more of that going on around here.

I guess that the point I’m trying to make is this: weird things happen to me working at the shitty gas station at the edge of town.

I wish I could easily decide what was the weirdest thing to ever happen to me, but I can’t. There were so many. I’ve seen a total of four coffins inside the store on three different occasions. I’ve met at least a dozen people wandering back into town from the woods claiming they had escaped aliens or government conspirators or the like and that they had no money but needed to make a call and could I please just let them use our phone before “they” find them again. But rules are rules and I’m not going to lose my job just because you didn’t escape captivity with a little pocket change.

Then there was Farmer Brown (yeah, that’s his real name) who got mad at us and complained about the bulk feed we’d been ordering for him. He insisted something was wrong with the product because all of his animals suddenly had human faces. We settled with him by charging a significant discount on his next couple purchases. He stopped coming in one day and they found what was left of his body inside a bedroom at his farmhouse that had been locked from the inside. As far as I know, they still haven’t figured out what happened

Anyway, I guess I can tell you a story or two, but first I need to get ready for work.

This was a fun read, but now I'm curious about the other stories! Don't leave us hanging, man! Thanks for showing me. XD