Malt flour

Submitted by moreyello on November 21, 2009 - 8:11am

Hi from Montreal, I've been calling baking shops around the city looking for diastatic malt flour. The only

thing close I've come to is Malt flour. How would I know if it's diastatic or non. This is for a panttone recipe.

Thanks for your help, Roberto

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Submitted by PaddyL on November 21, 2009 - 8:26am.

Where did you find the malt flour?

I'm in Montreal, and would love to know where you found the malt flour.

Submitted by moreyello on November 22, 2009 - 5:02pm.

The only place so far is a

The only place so far is a shop called Papillon on HWY 40 and Boul St.Jean.

I've also spoke to the owner of the bulk food shop in Atwater market and told

me he would be ordering it.

Roberto

Submitted by PaddyL on November 22, 2009 - 7:44pm.

Thanks.

I'll check it out. Thanks again!

Submitted by xaipete on November 21, 2009 - 11:23am.

Malted Barley Flour

I think this is what you are looking for:

Malted Barley Flour

Malted Barley Flour, also known as Diastatic Malt, improves the flavor and appearance of yeast breads. Add 1/2 to 1 teaspoon for every 3 cups of flour in your favorite bread recipe to give the loaves a slightly sweet flavor and moist texture. Malted Barley Flour also prolongs the shelf life of baked goods.

http://www.bobsredmill.com/malted-barley-flour.html

--Pamela

Submitted by pjaj on November 21, 2009 - 1:44pm.

Malt extracts

There are two types of malt - diastatic and non diastatic. The UK malt producer, Muntons, defines them as follows:-

Diastatic
Diastatic malt extracts possess varying degrees of enzyme activity. In bread baking the alpha amylase content can be used to improve the potential for fermentable sugars for yeast activity, thus enhancing gas production during fermentation and final loaf volume. Diastatic malt extracts can be used not only for the production of the traditional sticky malt loaf, but also as an improver in years when the naturally occurring levels of alpha amylase in wheat flour are low.
Higher diastatic extracts are used for the conversion of cereal starches into glucose syrups.

Non Diastatic
In bread baking, non-diastatic malt flour is used to enhance flavour, to provide sugars for yeast activity and product colour.
It is also used in breakfast cereals and biscuits, malted milk drinks and ice cream, sugar confectionery and chocolate confectionery to impart the traditional malty flavour as either an additional tone, or as a complementary flavour enhancer.

Malt products come in two forms flour (powder) and extract/syrup (liquid). I live in the UK, but I found the following link to the KA site

Diastatic Malt

I know nothing more about this as KA products are not available in the UK.

Submitted by zenseekercu on November 21, 2009 - 1:56pm.

diastatic barley malt

King Arthur's flour sells both kinds. They have a website; do a Google search and you'll find it. It isn't terribly expensive considering you use so little of it in recipes. They also will ship to Canada.

What Pamela says in her reply above is correct.

Submitted by cookie65 on November 22, 2009 - 5:26pm.