Just purchased a baking cookbook online which, while written in English, is clearly from a country outside of the U.S. Units are metric, which is fine, but there a couple of terms with which I am unfamiliar. Could anyone give me a clue about 'disintegrant', 'ammonium', or the units of measure 'glass' for dry ingredients or 'gl' for liquids? Thanks!  Thank you very much for the responses, much appreciated! In response to your comments, here is a pic of the cookbook and a pic of a sample recipe using 'dintegrant'. Thanks in advance for your interest!     
Given the recipe, a very likely guess for "disintegrant" would be some leavener, preferably baking powder. The reason I am suggesting this is that cookie recipes without leaveners are rare, and this one looks like it would have a good chance of turning out doughy if no leavener is added. The "1 bag" measurement supports this theory - in many European countries, baking powder is sold mostly in single-use sachets formulated for roughly 500 g of flour.   I have no idea what linguistic misunderstanding is needed for getting the word "disintegrant" placed where "baking powder" should have been. But it is a logical ingredient from the recipe point of view.  