Christmas time is gingerbread time.
But what do the numbers E 501 and E 503 on the sweet Advent treats actually mean?
When will gingerbread start to be eaten in your home?
For many people, the first gingerbread of the year is something very important.
When the supermarket shelves start selling gingerbread again, most people realize: Christmas is coming soon.
But have you taken a closer look at the packaging of your favorite Advent treat?
Then you may have noticed the designations E 501 and E 503 - what is behind them?
You're not the type of person who buys sweets and pastries in the run-up to Christmas, but prefer to bake cookies yourself in the in-house Christmas bakery?
Then don't miss out on the recipes for tender snowballs, heavenly buttery clouds and juicy Hilda rolls.
You can also bake gingerbread yourself.
What is behind the number E 501 in gingerbread?
+
Have you ever wondered what E 501 and E 503 mean on gingerbread?
© Michael Gstettenbauer/Imago
You don't need to worry: the number E 501 on the gingerbread packaging is absolutely harmless.
It simply indicates that the candy contains potassium carbonate.
The inconspicuous additive is used as a leavening agent for gingerbread.
E 501 is approved for the treatment of cocoa and acts as a neutralizing agent.
Potassium carbonate, also known as potash, is not only found in gingerbread.
It is also used to dry raisins faster by removing the grapes' natural wax coating and allowing moisture to evaporate more easily.
Don't want to miss any more recipes and kitchen tricks?
Click here for the gourmet newsletter from our partner Merkur.de
Forget the best-before date: this is how you can tell if a food item has spoiled
Forget the best-before date: this is how you can tell if a food item has spoiled
What is behind the number E 503 in gingerbread?
The number E 503 on the gingerbread packaging is also no cause for concern.
This is the additive ammonium carbonate, commonly known as staghorn salt.
It is used to fluff up gingerbread.
Staghorn salt is also found in Americans.
Baking largely removes the ammonia from the gingerbread, which is why it is safe to eat.
List of rubrics: © Michael Gstettenbauer/Imago
