Thanks, Norma! I'm looking around. Seems as if the Lintner value on most products I've found is 60. Saw one that was uncut and gave a value of over 200. I seem to recall that LDM comes in at 20. Does the amount to use in a recipe vary inversely with the score? For example, if I use DMP with a value of 60, should I use 1/3 as much by weight in a recipe calling for LDMP with a value of 20? Seems logical, but sometimes that doesn't make it true...
There are many types and brands of diastatic malt (DM), ranging from about 200-220 degrees Lintner for the pure stuff to around 20 degrees Lintner for the diastatic malt that is cut with other ingredients to form LDM products. The other ingredients are typically flour, barley malt and a form of sugar, of which dextrose is a popular choice. The sequence and amounts of those ingredients dictate the final degrees Lintner number. But what I discovered when I researched the subject is that the producers of the LDM products often misstate the sequence of the ingredients. And it is hard to get the correct sequence because the people you are likely to talk to or exchange emails with do not have the answers. In one instance, I actually had an exchange with a technical person at AB Mauri about their particular sequence that appeared to be wrong, and for which I was thanked for bringing the matter to their attention, as I discussed at Reply 169 at http://www.pizzamaking.com/forum/index.php?topic=34845.msg353229;topicseen#msg353229
The above said, if you have a particular DM or LDM product of a given degrees Lintner number, I think you are safe in dividing it into a smaller amount along the lines you suggested. But to do this correctly, you will want to know the degrees Lintner number for the particular product and brand called for in the recipe you are using. In Tony G's case for his recipe, it is a LDM from AB Mauri. In your case, you might benefit from--and find amusing if not confusing--by reading a post by Mitch (mitchjg) who approached King Arthur with essentially the same question you raised. The post is Reply 82 at:http://www.pizzamaking.com/forum/index.php?topic=34845.msg349179#msg349179