Baking Ammonia by Haj Mady

✅ Key Benefits

• Superior Crispiness: Produces exceptionally light, crispy baked goods that baking powder or soda cannot replicate
• Complete Volatilisation: Fully evaporates during baking — leaves no bitter aftertaste unlike baking soda
• Professional Standard: The leavening agent of choice for traditional Egyptian ka'ak, biscotti, and crackers
• No Residue: Completely dissipates in the oven, leaving only a pure, clean flavour in the final product
• Maximum Rise: Produces a powerful leavening action for maximum lift in thin, crispy baked goods
• Food-Grade Quality: Premium, food-safe ammonium bicarbonate tested for purity

🍽️ How to Use

• Ka'ak & Biscuits: Add a small amount to dough for the light, airy, crispy texture of authentic Egyptian ka'ak
• Crackers: Use in cracker doughs for a superior, professional-level crispiness
• Biscotti: The traditional leavening for Italian-style twice-baked biscotti
• Thin Cookies: Use in thin, dry cookie doughs where maximum crispiness is required
• Important: Only suitable for thin, dry baked goods — not recommended for cakes or moist breads where ammonia cannot fully evaporate

Why Haj Mady?

For generations, Haj Mady has been Alexandria's most trusted name in authentic ingredients. Our Baking Ammonia is sourced with the same uncompromising care — no additives, no fillers, no shortcuts. Just pure, honest ingredient the way tradition intended.