Substitution question

[aquinasprime]

I'm attempting to make my husband's favorite Christmas cookie (brunkager). I got the recipe from my MIL but it calls for calcium carbonate as the leavening agent. I can't find that in any of my local (US) grocery stores. Any ideas what I can use to substitute for it? The recipe calls for 15g.

Comments

[killing_rose]

So after prolonged poking at the internet, I've discovered several things. 1) Calcium carbonate is usually only used as a leavening agent in commercial baked goods, and not often at that. 2) The recipes I've found for brunkager that use "traditional" ingredients call for ammonium carbonate, not calcium carbonate. Baker's ammonia makes a hell of a lot more sense too, especially if the cookie is supposed to have a more porous structure. The following recipe is an example of such: http://www.food.com/recipe/danish-brun-kager-brown-cookies-13614

That said, found the following brunkager recipe that calls for baking soda: http://mydanishkitchen.com/2011/12/22/brunkager-ginger-cookies/

And, if we assume that it's ammonium carbonate (http://en.wikipedia.org/wiki/Ammonium_carbonate), then substitutes become a whole lot easier to google: http://germanfood.about.com/od/germanfoodglossary/g/Ammonium-Carbonate-Hartshorn.htm

Hopefully, this helps.

[aquinasprime]

I'm sure it's not ammonium carbonate. My MIL was very specific. She uses this -http://www.oetker.dk/oetker_dk/html/default/debi-652feh.dk.html (english translation of the page is here - http://translate.google.com/translate?hl=en&sl=da&u=http://www.oetker.dk/oetker_dk/html/default/debi-652feh.dk.html&prev=/search%3Fq%3Ddr%2Boetker%2Bpotaske%26hl%3Den%26client%3Dsafari%26tbo%3Dd%26rls%3Den&sa=X&ei=DvvNULzFI6yw0QGv2oDwCg&ved=0CD0Q7gEwAA ).

It is quite literally not available in the US - the Dr. Oetker US website doesn't even list it as a product for purchase.

I'm trying not to deviate too much from my MIL's recipe. I did find that recipe you saw at mydanishkitchen - but it omits the cardamom and changes from margarine to butter - I'm concerned about how those would change the overall flavor/texture.

The pressure to get these right is especially high because my MIL doesn't make them anymore since, according to her, no one eats them but my husband.

Thanks for the input.

[ell]

Ummm, i think that's potassium carbonate, not calcium carbonate. I'm married to a German chemist...

[aquinasprime]

That could very well be, I'm relying solely on my MIL's translation

[aquinasprime]

After conferring with my husband - it is definitely not potassium carbonate despite the similar spelling to potash

[ell]

Well, the link above is for a Danish version, but my German wife confirms that that stuff in German is this: http://germanfood.about.com/od/germanfoodglossary/g/Pearlash-German-Baking-Aid.htm

Ps in German potassium is Kallium which sounds a lot like calcium...

[zarhooie]

The internet suggests that Calcium Carbonate can be found at health food stores in sodium-free baking powders. The internet also suggests that baking soda can be subbed in at a 2:1 ratio (your recipe calls for 15g calcium carbonate, so sub in 7.5g baking soda.)

[aquinasprime]

Thanks. My husband called his mother for clarification (especially since the recipe she gave me had not instructions, just ingredients) and she claimed to have a packet of Potaske (calcium carbonate) left in the house. Now I just have to see if I can find an importer of the product. Although, once I make them by her recipe, I may try to experiment with baking soda to see how they turn out. Maybe my favorite Danish Importer (Nordisk Import) has some...

[scruloose]

Well, according to this ask.com post, you can use baking soda, and you would only need half as much. And 7.5g of baking soda converts to 1.63 tsp, so a slightly generous 1½ tsp.

I don't know whether that would add a bit of a salty taste, given that calcium carbonate doesn't contain any sodium. You might want to reduce the salt just a touch (assuming there's salt in the recipe).

ETA: If you really want to get calcium carbonate to maintain the authenticity of the recipe, some health supplement places sell it as a baking soda substitute for low-sodium diets.

[celtic_maenad]

I believe calcium carbonate can be found in OTC antacids…

[celtic_maenad]

So! Knowing that it's used as a dietary suppliment, I found some for purchase here: http://m.nowfoods.com/Supplements/Products-by-Category/M003065.htm?cat=Minerals&cat2=Calcium%2fMagnesium+Pure+Powders

Hope that helps!

[monanotlisa]

This whole post is v. educational. Thanks. :)

[rainbow]

It's not a common baking ingredient in the USA, but NOW Foods sells a 12 oz bottle; it would be stocked with vitamins rather than baking goods if your local shop carries it. You can also buy food grade on ebay, amazon, etc.

The conclusion...

[obi_wandreas]

So, after much research, we found that calcium carbonate was the primary ingredient in calcium supplements. Were it not for the other ingredients, I would have considered purchasing those and grinding them up. I did find packets available for sale at Nordisk Import My mother, however, offered us the one packet she had left.

After telling her the story of our research and adventures, she then chimed in: "Oh, you said calcium carbonate? No, it's kalium carbonate."

She then shouts to my brother "How do you say 'kalium' in English?"

All the while I'm saying to myself "Don't say potassium. Don't fscking say potassium!"

I then hear the shouted response:

"Potassium."

Living in my family is bilingual facepalm. The only thing that gets us through it is being blessed with stout livers.

The original recipe my mother handed us is here. Please note the Danglish.