It's probably ammonium bicarbonate, it's an old fashoined version of baking powder, and you can still buy it in some specialist bakeries (mostly Greek and Chinese ones).
It's also sometimes known as 'hartshorn'.
If it is that (and I can't think of anythig else it could be) it's perfectly safe to use, you'll just have to use some scales and some maths to work out how much to dose.
It's also sometimes known as 'hartshorn'.
If it is that (and I can't think of anythig else it could be) it's perfectly safe to use, you'll just have to use some scales and some maths to work out how much to dose.