May 12, 2015 - 1:43pm
Non-diastatic syrup to powder conversion
Hey Gurus, I am going to do Essential's Columbia bread soon. It requires 1 TBS of Non-diastatic Malt Syrup. I have non-diastatic powder but the recipe calls for syrup. Can anyone help w the conversion??? Or how much water to add to the powder to get the right ratio?
Thanks
hester
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start with 1/2 teaspoon of water, stir and add powdered sugar until you get your tablespoon. If needed add a drop or two along the way, then weigh. If you have honey or another thick syrup around, measure and weigh a tablespoon. The end weight should be about the same.
It's the same as a powdered sugar conversion to syrup. You need much less water than you will think.
Simple syrups are mixed by weight equally or can be made thicker with 2 parts sugar to one part water also by weight. So that would mean starting with 1 teaspoon of water (5g) and add sugar(10 - 12g) to make a tablespoon of syrup.
If you are making a bulk recipe with many loaves, you will have to be more precise in measurements.
as much per volume as the dry malt powder. For a quantity as small as a tablespoon, you may as well treat a tablespoon of one as equal to a tablespoon of the other. That tiny amount of water isn't going to upset the dough hydration.
Paul
Just after posting my question I discovered that in one of Hamelman's recipes which calls for Malt powder (non-diastatic) he says that if you don't have it, you can use 5 times the weight of the powder as syrup. I have karo (which I weighed) and 1 TBS of Karo is about 24-25grams. So 1/5 of that would give me 5 grams of powder. That's a bit over a tsp.
Paul, my concern is too much malt. Hamelman's claim is that it can toughen the dough if it's too much.
Thanks again
if the powder was diastatic (containing diastase) then you might get too much enzyme activity.
If you are using non-diastatic malt, then it's the same as using a sweetener. Add as much as you like for flavour. :)
are a gem.
This is an old thread but it came up at the top of my Google search. The Engineer in me tends to use overly analytical approaches, and the way I figure it in this case is just equate the calories between the two. Since one is basically the dried version of the other, the calories have to stick around as you go between forms.
King Arthur says their non-diastatic malt powder is 8 grams = 1 Tbsp = 30 calories. That sounds about right as it is basically pure carbohydrates which come in at 4 calories per gram. Eden Organics Malt Syrup is non-diastatic (thanks Google!) and its label says 21g = 1 Tbsp = 60 calories. So by volume, 1 Tbsp syrup = 2 Tbsp powder. By weight, 16 grams of powder = 21 grams of syrup.
This chemist applauds your methodology determining equivalency of the dry and liquid malt extracts. Also, the total solids divided by total weight (76%) of the syrup correlates well with the total solids listed on the spec sheet for a Briess Malt Golden Liquid Malt Extract (79%). Eden doesn't report a moisture or solids content but it is safe to assume that it is similar to the Briess LME. It is interesting to note that the saccharide profile of the two are slightly different.
Eden Barley Malt Syrup:
Briess Golden LME:
I couldn't find any of the Eden syrup locally but I could find the Briess LME at a local homebrew store. I'll have to assume that the behavior will be the same as the Eden in any bread recipe.
Whoa. You have brought some serious science to this thread, alcophile. Nicely done!
Anybody looking for Eden Barley Malt Syrup might want to check Amazon. That is where I get mine.
You can also purchase the Briess LME on Amazon, and you might find that it is cheaper than the Eden BMS. If you have a nearby homebrew store, you might find the LME for ≈$13–14 for a 3.3 lb canister (that's what I paid). I couldn't really tell any difference in color or flavor between the two.