May 25, 2020 - 4:42pm
Varieties of Barley Malt Syrup
I need some non-diastatic barley malt syrup to add flavor in a bagel recipe.
Having trouble finding this locally -- perhaps I'll try some of the home-brew stores. If all I can find is diastatic barley malt syrup (or powder), is there an easy way to convert this to the non-diastatic variety -- perhaps by heating/boiling to kill the enzyme activity ?
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This is non-diastatic malt.
https://www.amazon.com/gp/product/B00NIO5YZ6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I am pretty sure heating will kill the enzymatic activity.
If I understand correctly, (I'm not a home-brewer) it's called "Liquid Malt Extract" at the homebrew store. And it's non-diastatic. At a local retail homebrew store in Indianapolis: US $13 for 3.3 pounds in a plastic (looks resealable) container. Does not include shipping.
I have used this in baking: "Dried Malt Extract", "DME", aka malt sugar, can be hydrated to make a syup, or used as is, and is non-diastatic. Available in home brew stores. Some is made from barley, some from wheat. At a local homebrew store: US $13 for 3 pounds, US $5 for 1 pound. Does not include shipping.
I have tried "Brown Rice Syrup" from Korean and other Asian grocery stores. It is also (mostly) maltose. To me, it just tastes malty, and I do not taste the rice.
DME will likely be cheaper. But be sure to put what you don't use in something sealable. It is highly hygroscopic (sp?), absorbs water and solidifies.
Hi Gerryp123 cant see where you are from as no info in your avatar, In Australia we are able to get Saunders malt that is in a can and available at most of the big food shops, i tend to use it in most of my bakes these days at a rate of 2%. Brew shops also have powdered malt and liquid malt The Darker malts are usually Non Diastatic as they have been heated to a higher degree There is a scale Called Litner which differentiates the Diastatic values
brewers are after different values than bakers
a good read here https://www.topdownbrew.com/diastaticPower.html