Diastatic vs Non-Diastatic

The Magic of Malt: Diastatic vs. Non-Diastatic Malt Powder

Baking is both an art and a science, and every ingredient plays a crucial role in the final product. One such ingredient that often sparks curiosity among bakers is malt powder. But did you know there are two main types of malt powder: diastatic and non-diastatic? Let's dive into the world of malt and uncover the mysteries behind these two variants.

What's the Difference?

Diastatic Malt Powder

Diastatic malt powder is made from barley that has been allowed to sprout, then dried and ground. The sprouting process activates enzymes, which are crucial for breaking down starches into sugars. This is particularly beneficial for yeast, as it feeds on these sugars during fermentation.

Diastatic Malt Powder

What does diastatic malt do to bread?

The active enzymes in diastatic malt help yeast grow fully during the fermentation period. This results in a strong rise, enhanced flavor profile, and a beautiful crust. It's no wonder many bakers swear by it, especially when making whole wheat or organic bread.

Why use diastatic malt powder in pizza dough?

Just like in bread, diastatic malt powder aids in fermentation, giving your pizza crust that perfect rise and a delightful flavor.

Check out this article to learn more in depth about Diastatic Malt Powder.

Non-Diastatic Malt Powder

Non-diastatic malt powder, on the other hand, is made from barley that's been kiln-dried before it can sprout. This means it lacks the active enzymes found in its diastatic counterpart. So, what is the purpose of non-diastatic malt powder? Primarily, it's used as a flavor enhancer and sweetener in baked goods.


Can I Use Diastatic Malt Powder Instead of Non-Diastatic?

While both types of malt powder have their unique roles, they aren't always interchangeable. Using diastatic malt when a recipe calls for non-diastatic might result in overly fermented dough due to the active enzymes. Conversely, using non-diastatic in place of diastatic might not give your bread the desired rise and texture.

Spotlight: Scratch's Diastatic Malt Powder for Baking

At Scratch, we're not just passionate about baking; we're experts at it. Based in Phoenix, AZ, we're dedicated to enhancing your baking experience by providing top-notch ingredients. One of our star products is the Scratch Diastatic Malt Powder for Baking - 10 oz.

Does diastatic malt powder make a difference? Absolutely! Our malt powder is a natural dough enhancer, perfect for whole wheat and organic flours. It's simple and easy to use. Just add 1/2 to 1 tsp to 3 cups of flour, and witness the magic it brings to your bread or pizza dough.

Can you eat diastatic malt powder? While it's primarily used in baking, it's safe to consume. However, always remember to check allergen information. For instance, our product is processed on equipment that handles milk, soy, wheat, egg, peanuts, and tree nuts.

How much diastatic malt powder to use in bread percentage? Typically, you'd use about 0.5% to 1% of the flour weight. But always follow the recipe or adjust based on your personal preferences.

Is beer malt diastatic? Beer malt can be either diastatic or non-diastatic, depending on the drying process. However, for baking purposes, it's essential to use baking-specific malt powder.

In Conclusion

Whether you're a seasoned baker or just starting out, understanding the nuances of ingredients like malt powder can elevate your baking game. And with Scratch by your side, you're always assured of the highest quality ingredients to make your culinary creations shine.

Remember, baking is as much about the journey as it is about the destination. So, experiment, have fun, and let your passion shine through every loaf, slice, or pie you make!

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