What is often used as a leavening agent in thin products with a large surface area to allow gas to escape?

Ammonium bicarbonate is often used as a leavening agent in thin products that have a large surface area, such as cookies and crackers. This compound decomposes when heated, producing carbon dioxide gas and ammonia, which contribute to the leavening process. The large surface area of thin products allows the gases to escape easily, resulting in a light and airy texture without the risk of unpleasant flavors that could accompany ammonia in thicker products.

While baking soda and baking powder are also common leavening agents, they are better suited for thicker products where the gas does not escape too quickly. Yeast, while an effective leavening agent, is primarily used in bread and other baked goods that benefit from fermentation, which also requires a longer rising time. In thin products where quick and effective leavening is essential, ammonium bicarbonate serves this function perfectly.