Is it a single reaction slow raising agent? It only activates when on a heat right?

My product is a Chinese fried dough known as youtiao... And also going to add with ammonia bicarbonate

  • Reminder: we don't take attempts to answer in comments, since they circumvent our quality mechanisms. – rumtscho Feb 8 '19 at 11:23

A quite readable explaination from a supplier of leavening agents : http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_12CHEM.PDF

According to them, sodium acid pyrophosphate has indeed a "slow to very slow action, slightly bitter aftertast". But the bicarbonate will produce CO2 when reacting with the acid, regardless of heat.

I wouldn't use ammonia bicarbonate as its "ammonia taste limits [it] use to low-moisture products" : your batter might still contains too much moisture to get rid of the ammonia taste.

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