Molen de Hoop Ammonium Bicarbonate 100 g
This potent leavening agent is ideal for crackers, egg cakes and waffles. Allow baked goods to cool completely before packaging.
Pro tip: add 10 g of lemon zest per 500 g of flour to eliminate any ammonia taste.
About Molen de Hoop
Molen de Hoop is a tall windmill built in 1850 by H.B Meyer and taken over by the Pijnappel family just two years later. The mill has been in their care ever since. In September 2014, Jan and Henriëtte transferred the expanded business, Grutterij-Molen “De Hoop” Oud-Zevenaar, to the current managers:
Frits manages the milling and accounting, while Maaike oversees day-to-day operations and sources specialty and gift items. Though demanding, the work feels more like a labor of love for the family, and together they keep the mill’s wheels turning.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy breads.
Today, the mill supplies premium raw ingredients such as flour and meal, plus convenient bread mixes and cake mixes that are popular with hobby and professional bakers alike, many of whom shop through Baktotaal.
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