I had mentioned in the MM thread at Reply 133 http://www.pizzamaking.com/forum/index.php/topic,3940.msg154053.html#msg154053
that John Johansen had offered to send me a sample of Dry Malt DME-B to try in pizza dough or for a pre-mix of ingredients. I had asked John for any technical information or data he would be able to provide, that wasnít of a proprietary nature. John sent me a pdf.document that has some information about the Dry Malt, but not specifically about Dry Malt DME-B. John also told me this kind of malt isnít sold in retail stores and makes a very good pizza crust.
This is just some of what is in the pdf.document.
Offered in liquid and dry forms, Pizza Perfect Malts provide superior proofing development because they promote full dough fermentation. Your customers will appreciate the mouth-watering flavor and full-bodied texture as well as the crustís enticing shine and brown color.
The secret to a better pizza isnít in the toppings. Itís in the crust! Make your pizza noticeably better. Add Pizza Perfect Malts to your formulas. Your customers are sure to taste and see the difference.
Malt Adds Pizzazz to Your Pizza
We recommend starting with 2 to 5% of the flour weight. (John told me he recommends 2% of the flour weight)
Pizza Perfect Malt Formula with Pizzazz
Flour(High Gluten) 100 lb.
Water 52.5 lbs.
Yeast 1.0 lbs.
Pizza Perfect Malt (Dry or Liquid) 2.5 lbs.
Vegetable Oil 1.5 lbs.
Salt .75 oz.
Start by adding all the ingredients and mix for 9 to 12 minutes
Place dough on work bench to rest for 5 to 10 minutes
Form dough into desired dough ball size, proof for 45 to 90 minutes
Now place dough into retarder for 8 to 12 hours.
The food processor has various types of malts available: extracts, syrups, liquid and dry, enzymatic or non-enzymatic, dark or light colored, on the flavor and color, enzyme systems, texture, and eye appeal desired in the finished product. The type malt selected for use thus should be determined by considering it solids content, enzymatic activity, color, pH, reducing sugar level, protein, ash and microbiological profiles.
The relatively high physiological and nutritional values of malts are based on their very easily digested carbohydrates, low sucrose content, enzymatically hydrolyzed proteins, vitamins, minerals, enzymes and highly distinctive flavor and aroma components. The saccharine profile of malt extract show 1-2% fructose 7-10% glucose 1-3% sucrose, 39-42% maltose, 10-15% maltotriose and 25-30% higher saccharine.
What I am wondering is when I get the sample of the dry malt John said he is sending me, what might be the Bakerís percents for the above formula for me to try for a NY style 16Ē pizza.