The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

powdered maltose - what does it add to a recipe?

azelia's picture

powdered maltose - what does it add to a recipe?

I have the recipe below for a potato focaccia I want to try using some powdered maltose but wondered what it's adding other than sweetness?


this isn't the only recipe for bread I've seen with some sort of maltose.


thanks in advance.

dablues's picture

It's a sweetener

azelia's picture

But my problem with it is why use maltose and not just ordinary sugar since it's easier as most of us have sugar in house?


Daisy_A's picture

Hi Azelia,

Welcome to TF! Good to welcome another UK baker. 

As I understand it, maltose is used mainly as a sweetener, as opposed to diastatic malt, which also contains live enzymes. However, maltose does add other things to dough. 

There is a very informative thread about maltose below. It's very scientific - I had to take it in quite slowly! However it seems that maltose is one of the types of sugar present most naturally in dough and baked bread. It contains a sugar type not present in white sugar.

I see that the recipe you flag up uses brewer's yeast. In that case I think maltose would add a more complex flavour than ordinary sugar but also aid caramelization of the crust. I have seen the crust colour and flavour intensify when I use raisin water yeast, which contains fruit sugars. 

Debra's thread seems to suggest, however, that when using sourdough, adding maltose can aid the production of lactic acid, which will lead to a tangy but also milky tasting bread. 

Hope I got that right. I look forward to the more experienced bakers chipping in here!

WIth best wishes, Daisy_A

ssor's picture

in bread. It imparts a flavor like that which you get with a long ferment on a whole wheat poolish. I haven't used malt sugar.

azelia's picture

thanks..SSOR...I shall try it out with my bread.

azelia's picture

Thanks Daisy


I have heard it adds caramelisaton somewhere else and it would make sense as I've seen this ingredient with focaccia and bagels, two breads that are cooked relatively quickly.

Interesting to read about giving it a "milky" tasting bread...I shall experiment using my normal loaf that way I'll notice any changes from the norm.

I tried to read the link last night but just skimmed it and I need to spend a few times going over it for any of it to sink in.



Daisy_A's picture

Hi azélia,

Glad it was of interest! I had to read it quite a few times too! Took away at the lowest level that maltose might aid lactic/milky. My leaven with fruit yeast produces a milky dough - like rum 'n' raisin ice cream and a caramel crust - maybe for similar reasons. 

Best wishes, Daisy_A

rjerden's picture

I won't say it acts chemically the same way as the barley malt syrup I have bought a Whole Foods (or Whole Paycheck as some call it), but running out of the malt syrup once, I made what I think is a very close substitute in terms of a taste profile.

25% molasses

50% dark corn syrup

25% honey

I have also used 25% molasses and 75% dark corn syrup, but it is somewhat runnier, which could be a good thing when measuring. Taste is basically the same.




msova's picture

I think this is the fatso oneto focaccia that fary Rhodes does. I'll post a lin.  From my research it's probably referring to Diastatic malt. In the video fausto says "its an activator" for the yeast. That to me soy day like the enzyme action of a Diastatic malt powder. I'm in the process of trying to duplicate real focaccia Genovese.