April 21, 2016 - 10:31pm
Diastatic or Non-diastatic?
Hi all.
I have a recipe I'm wanting to try out and I have a question regarding one of the ingredients which is malt powder (which I have never used before)
Recipe for Licorice Sponge:
75g Egg
90g Egg white
70g A.P. Flour
75g Sugar
2g "Powdered Malt"
15g Liquorice Powder
1.5g Salt
Eggs are whipped, remaining ingredients are folded in and then poured into baking tin and baked
I'm unsure as to which type of malt powder should be used in the recipe as "diastatic" or "non-diastatic" aren't specified. How are they different and which would would be better used in this application. What would one do vs the other in a simple sponge?
Thank you!
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My guess is the non-diastatic malt. Diastatic malt has enzymes in it that help to feed the yeast and promote a higher rise. Non-diastatic is for flavor and browning. Your recipe has no yeast to feed and the quantity seems high for only 70 grams of flour. So, I would go for the non-diastatic.
is diastatic. So I would think one would use active malt because the recipe did not specify "non-diastatic" malt. I would go with the diastatic malt.
Also, there might be some desired effect between active malt and liquorice. I've been trying to find something there...
I have to agree with KathF. The purpose of using diastatic malt is to supply enzymes which convert starch to maltose (malt sugar). This takes time, which is not present in your sponge cake formula. It appears that the malt in the formula is for flavor only, when compared to the large amount of sugar present (which should provide ample browning).
Bob
That looks like an angel food cake (except for having yolks). I'd definitely think the malt is for flavoring rather than for the enzymes. The flavors strike me odd, but I'm not much good with herbs and spices. Crushed anise and malt do sound like an interesting combination for ice cream, as I think about it.
cheers,
gary