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Author Topic: How to determine how much non-diastatic malt powder to use?  (Read 518 times)

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Offline 9slicePie

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For a NY-style pie in a home oven, how to determine how much non-diastatic malt powder to add to the flour tp assist in browning of the crust?
« Last Edit: May 26, 2022, 04:21:20 PM by 9slicePie »

Offline foreplease

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #1 on: May 26, 2022, 07:38:30 PM »
Several years ago Mitch started a thread on this. My recollection is that Doc said to use 2% or less of 20 L. Mine is 60 L and I use 0.66%. I don’t use it in every dough and so far I have not had a problem with gumminess of the dough, which is one of the risks of using too much. If your formula already has sugar, or if your flour is malted, you may need to change something or use less DMP.


Here’s the link to Mitch’s thread.
https://www.pizzamaking.com/forum/index.php?topic=34845.0
-Tony

Offline Pete-zza

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #2 on: May 26, 2022, 07:56:21 PM »
Tony,

Unless 9slicePie made a mistake, he asked about non-diastatic malt, not diastatic malt. Maybe something like this but in liquid form:

https://store.edenfoods.com/barley-malt-syrup-organic/

If he means non-diastatic malt, this post might be of interest to him:

Reply 36 at https://www.pizzamaking.com/forum/index.php?topic=71752.msg686926#msg686926

Peter

Offline Loarina Vega

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #3 on: May 26, 2022, 10:51:37 PM »
Don't remember where I read it  It said the same amount of yeast you use the same amount of Diastic Malt.... and since I'm always extra this. Extra that...  I use a tiny bit more Then how much yeast I actually use for my recipe but I've been using it forabout 2 years now . 

Offline foreplease

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #4 on: May 27, 2022, 02:20:25 AM »
Tony,

Unless 9slicePie made a mistake, he asked about non-diastatic malt, not diastatic malt. Maybe something like this but in liquid form:

https://store.edenfoods.com/barley-malt-syrup-organic/

If he means non-diastatic malt, this post might be of interest to him:

Reply 36 at https://www.pizzamaking.com/forum/index.php?topic=71752.msg686926#msg686926

Peter
Ah, yes, you are correct. My brother John uses that. The discussion we have had about how much he uses, and why, have not been productive.
-Tony

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Offline 9slicePie

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #5 on: May 27, 2022, 10:21:48 AM »
Tony,

Unless 9slicePie made a mistake, he asked about non-diastatic malt, not diastatic malt. Maybe something like this but in liquid form:

https://store.edenfoods.com/barley-malt-syrup-organic/

If he means non-diastatic malt, this post might be of interest to him:

Reply 36 at https://www.pizzamaking.com/forum/index.php?topic=71752.msg686926#msg686926

Peter

Yes, I was asking about nondiastatic malt.

Thank you for the link.

Offline TXCraig1

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #6 on: May 27, 2022, 11:47:20 AM »
I think you'd treat it kind of like honey. From a browning standpoint, it will be similar to sugar %, but it's going to start affecting the flavor of the dough to where you can detect the malt flavor at somewhere around 4%.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline 9slicePie

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #7 on: June 21, 2022, 04:16:30 PM »
Is there any 'preferred' brand of diastatic malt powder?  Or will any do?

Offline TXCraig1

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #8 on: June 21, 2022, 05:02:52 PM »
Is there any 'preferred' brand of diastatic malt powder?  Or will any do?

They are all more-or-less the same other than the strength. Most of the time here, people refer to 20 degree Lintner strength which is the weakest you're likely to find. It's a linear conversion if you buy something with a different strength. For example if you get 60 degree, you would use 1/3 as much (20/60 = 1/3).
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline 9slicePie

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #9 on: June 28, 2022, 01:58:42 PM »
I'm looking on the internet and I'm seeing a bunch of diastatic malt powders with flour and dextrose added.

Is there any out there that's JUST the diastatic malt powder?  Can't seem to find that.

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Offline Pizza_Not_War

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #10 on: June 28, 2022, 03:20:16 PM »
I'm looking on the internet and I'm seeing a bunch of diastatic malt powders with flour and dextrose added.

Is there any out there that's JUST the diastatic malt powder?  Can't seem to find that.
Breadtopia

Offline TXCraig1

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #11 on: June 28, 2022, 03:34:02 PM »
I'm looking on the internet and I'm seeing a bunch of diastatic malt powders with flour and dextrose added.

Is there any out there that's JUST the diastatic malt powder?  Can't seem to find that.

They are added to dilute it so it's easier to measure.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline 9slicePie

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #12 on: June 28, 2022, 03:51:19 PM »
Thanks, guys.

Breadtopia says to NOT use more than 0.5% by weight of total flour.  So 0.5% is the max amount to use.

So if anyone has experience with diastatic malt, if using 410 grams of flour for a NY-style pizza in a home oven, then the recommended maximum amount of this Breadtopia diastatic malt powder to use would be 2.05 grams.   But what would you guys say would be a good starting baker's percentage with the malt powder?  (I don't want to start off with the max amount)

Offline TXCraig1

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Re: How to determine how much non-diastatic malt powder to use?
« Reply #13 on: June 28, 2022, 04:14:31 PM »
Tom Lehmann suggested 0.2% of low diastatic malt which would be 0.02% of the Breadtopia malt (which is 10X more concentrated) or 0.082g per 410g flour.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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