The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

malt extract vs spray malt powder

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metropical's picture
metropical

malt extract vs spray malt powder

has anyone compared results using either as the sugar?

I have been using Muntons malt extract as my sugar for years, but it is a bit of a pain as I fridge it and have to warm it to get it to"spoon".

Spray malt powder would be easier, but if I'm gonna lose any flavor or texture characteristics, then I'm not so much interested.

Any experiences to share?

 

grind's picture
grind

Does malt extract need to be refigerated?  I never have and it's perfectly fine.

Janetcook's picture
Janetcook

I prefer using it cold.  Doesn't seem to stick as badly.  

How do you substitute for sugar?  I have only used it when called for in the amt. given.  Do you use equal amounts?  Doesn't it change the flavor and texture of a loaf that calls for sugar?  (I use honey or agave in place of sugar and I know they do change the texture and flavor so figure malt syrup must too...)

Janet

metropical's picture
metropical

no it shouldn't need refridgeration, but for some reason I always grew funk on mine.

Since fridging it, never.  I play the caution.

I use it 1/1 replacement.  It has been so long since I've used anything else for sugar in breads, I don't recall what changes it makes for other than a darker crust, which we like.  Originally I used it because I was making a loaf and had no sugar around but did have a can from beer brewing.

mrfrost's picture
mrfrost

The fact that it "always grew funk..." is evidence enough that it needs refrigeration, at least in some cases(like long term storage).

Just saying...

Janetcook's picture
Janetcook

Thanks for this.

If you ever bake rye breads - crystal rye malt is a great addition and can be purchased at your local brewing shop.  I add it to my Borodinsky rye breads.  It adds a wonderful depth of aroma and people love it.