I transfer it to a covered glass jar and put it in the pantry (dark, dry, room temp.) with the maple syrup and the honey (so I know where to find it).
T'will outlive you if you don't use it.
I checked all over the internets after mrfrost said it's perishable. Now I have no idea how to store it, as the advice is all over the board. I've never had problems with it fermenting, molding, etc. at room temp. It has zero percent moisture, so would be very surprised if anything could grow on it. Also, it's shipped from the manfacturer and stored at places of business at room temperature in giant drums.
I buy mine from a brewing supply store. It comes in a 7 lb container.
I store it at room temp and once had a problem with mold. I suspected my spoon introduced something into the container.
Now I heat my measuring spoon over the gas burner until it's hot, and theoretically devoid of any bugs. Then I use the hot spoon and scoop the syrup directly from the storage container. This has solved the mold problem. An additional benefit is that the thick syrup easily drops off the hot spoon.
I store mine in the refrigerator. Pretty certain the enzymes will not last indefinitely, even with refrigeration. They(the enzymes) don't keep forever even in the dry diastatic malt powder. Really, even the nondiastatic malt syrup should be refrigerated for long term storage(same for maple syrup*). They are all subject to mold growth also*.
Barley Malt Syrup is a very sticky, dark brown syrup made from malted barley. It tastes a bit like molasses, but without any harsh taste.
It is not as sweet as honey, and only half as sweet as white sugar (sucrose.)
Some brands may add corn syrup for added sweetness.
The syrup can also be bought in a powdered form.
It can be used in making beer, in baked goods such as dark breads, spice cakes, gingerbread, as a glaze on baked vegetables such as squash and sweet potatoes, in baked beans.
In the prohibition-era ad shown here, no doubt Budweiser was aiming its product at those wishing to make gingerbread in July.
Cooking Tips for Barley Malt Syrup
In baking, it is best used in combination with other sweeteners.
Substitutes for Barley Malt Syrup
For 1 part Barley Malt Syrup swap in 1/3 less molasses.
For 1 part white sugar, you can swap in 1 1/3 parts Barley Malt Syrup but reduce liquid in the recipe a bit.
I purchased Malt Syrup for the bagel water boil but the disastatic malt purchase is most confusing. I found packages of malt powder at the Brew Store but labeling did not indicate if it was diastatic malt. To make matters more confusing, there were at least four choices, some light in color and some dark in color which I assume were to be used for various varieties of beer. Does anyone know if this is the same diastatic malt I am to use in bread and if it is should I purchase the dark variety for making whole grain bread? Thanks so much. Patty
As I understand it ("Internet research" can be misleading:-), the bakers' yes/no diastatic/nondiastatic malt categorization greatly over-simplifies the situation and is much too crude for brewers. Brewers need to know not just yes/no but "exactly how diastatic?". In brewers supplies, the "diastatic power" is often expressed as either "degrees Lintner" (for diastatic, bakers want the number 60 or higher) or "Windisch-Kolbach units" (for diastatic, bakers want the number 200 or higher).
The high heat of the drying process generally denatures enzymes, resulting in nondiastatic malt. Typically a special slower-and-cooler drying process is needed to produce diastatic malt. The implications are: a) diastatic malt typically doesn't happen by accident, and b) if a package in a brewer's supply doesn't say, it's probably closer to nondiastatic.
"Specialty malts" -such as very dark colored "crystal" malts- indicate high temperature treatment and are almost always nondiastatic (e.g. approximately 0 degrees Lintner) ...so much so their diastatic power may not even be labelled.
While a brewers' supply is a good source of unusually colored nondiastatic malts, translation of terms to the bakers' world is so confusing that it might not be a good source for what bakers call diastatic malt.
If it is a powder and if it is sold at a homebrew store then most likely it is dry malt extract and has no diastatic power at all - it is basically maltose. Brewing malts are sold as grain or crushed grain.
Thank you for the diastatic malt information. I looked up the brand of the malt I found at the Brew Store and you are right on the money. It is NOT Diastatic. I will have to order some online. Thanks again.
Guess you have all the answers you need at this late date, Glenn, but the post just appeared on my email from TFL. So, here I go: I bought Eden brand barley malt syrup a long time ago, maybe half a year, maybe a little more or less. I have always stored it in the refrigerator; I use it for bagels, now for the boiling bath (used to use it in the dough but since awhile ago, I've been using malt powder from NY Bakers--see below). It's very viscous, but I just spoon it out (2 TBSP per 4 qts. water works well--to make the color of the water like well-brewed tea per J. Hamelman in Bread) and watch out for the thread that comes off the spoon. I don't have it in front of me, but there's a "use by" date, and I've still got a long way to go with it. But, it's time to buy a new jar, since this one's nearly gone. I've never had mold, bad odors or any other problems with it.
At this time, I am using "AB Mauri low diastatic malt powder" in the dough, and I dissolve it in the water first (per Ginsberg/Berg in ITJB--I follow the bagel recipe carefully--I think it's about a tsp. per 5 cups high-gluten flour). Here's the NY Bakers listing of it: http://nybakers.com/index.php?main_page=index&cPath=6. With both items, I have always been pleased with the results, and I've not had any problems with deterioration, mold, etc. Makes great bagels!
Nice info, beneficial and great design, as share excellent stuff with very good ideas and concepts, lots of good information and facts and inspiration, both of which we all need to have, thanks for all the enthusiasm to supply such useful information here.
for your method of storage. Maybe in the cupboard and especially if it's going to be used up in half a year (increased bagel production!) it won't be quite like liquid plastic coming (or not) off the spoon. Maybe some new uses for it will turn up as well. Barley, they say, is good for the blood sugar (need the consulting MD's opinion on that).
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They usually pour it into a big plastic container...
....at the beer store.
I transfer it to a covered glass jar and put it in the pantry (dark, dry, room temp.) with the maple syrup and the honey (so I know where to find it).
T'will outlive you if you don't use it.
I checked all over the internets after mrfrost said it's perishable. Now I have no idea how to store it, as the advice is all over the board. I've never had problems with it fermenting, molding, etc. at room temp. It has zero percent moisture, so would be very surprised if anything could grow on it. Also, it's shipped from the manfacturer and stored at places of business at room temperature in giant drums.
Advice and opinions
Mostly with the best of intentions, the internet, like life, is full of advice and opinions. Everybody's got some.
Not to be confused with manufacturer's recommendations and documentation.
Storing Malt Syrup
I buy mine from a brewing supply store. It comes in a 7 lb container.
I store it at room temp and once had a problem with mold. I suspected my spoon introduced something into the container.
Now I heat my measuring spoon over the gas burner until it's hot, and theoretically devoid of any bugs. Then I use the hot spoon and scoop the syrup directly from the storage container. This has solved the mold problem. An additional benefit is that the thick syrup easily drops off the hot spoon.
Malt syrup storage
I store mine in the refrigerator. Pretty certain the enzymes will not last indefinitely, even with refrigeration. They(the enzymes) don't keep forever even in the dry diastatic malt powder. Really, even the nondiastatic malt syrup should be refrigerated for long term storage(same for maple syrup*). They are all subject to mold growth also*.
http://www.cooksinfo.com/edible.nsf/pages/barleymaltsyrup
"Barley Malt Syrup
It is not as sweet as honey, and only half as sweet as white sugar (sucrose.)
Some brands may add corn syrup for added sweetness.
The syrup can also be bought in a powdered form.
It can be used in making beer, in baked goods such as dark breads, spice cakes, gingerbread, as a glaze on baked vegetables such as squash and sweet potatoes, in baked beans.
In the prohibition-era ad shown here, no doubt Budweiser was aiming its product at those wishing to make gingerbread in July.
Cooking Tips for Barley Malt Syrup
In baking, it is best used in combination with other sweeteners.
Substitutes for Barley Malt Syrup
For 1 part Barley Malt Syrup swap in 1/3 less molasses.
For 1 part white sugar, you can swap in 1 1/3 parts Barley Malt Syrup but reduce liquid in the recipe a bit.
Nutrition for Barley Malt Syrup
Barley Malt Syrup is absorbed slowly by the body.
It is mostly composed of maltose.
Storage Hints for Barley Malt Syrup
Store refrigerated or it may ferment.
(Copyright 2011 CooksInfo.com. All rights reserved and enforced.) Read more of this snippet here :" http://www.cooksinfo.com/barley-malt-syrup#ixzz1WC8IL8sG
* http://www.brewingwithbriess.com/Orderinfo/Handling_Storing_Malt_Extract.htm
* http://www.mainemaplekitchen.com/maplesyrupstorage.html
Barley
Even though I'm doing it wrong, barley mash tastes great. :-)
It does!
Malt Question
I purchased Malt Syrup for the bagel water boil but the disastatic malt purchase is most confusing. I found packages of malt powder at the Brew Store but labeling did not indicate if it was diastatic malt. To make matters more confusing, there were at least four choices, some light in color and some dark in color which I assume were to be used for various varieties of beer. Does anyone know if this is the same diastatic malt I am to use in bread and if it is should I purchase the dark variety for making whole grain bread? Thanks so much. Patty
diastatic/nondiastatic different in brewers and bakers worlds
As I understand it ("Internet research" can be misleading:-), the bakers' yes/no diastatic/nondiastatic malt categorization greatly over-simplifies the situation and is much too crude for brewers. Brewers need to know not just yes/no but "exactly how diastatic?". In brewers supplies, the "diastatic power" is often expressed as either "degrees Lintner" (for diastatic, bakers want the number 60 or higher) or "Windisch-Kolbach units" (for diastatic, bakers want the number 200 or higher).
The high heat of the drying process generally denatures enzymes, resulting in nondiastatic malt. Typically a special slower-and-cooler drying process is needed to produce diastatic malt. The implications are: a) diastatic malt typically doesn't happen by accident, and b) if a package in a brewer's supply doesn't say, it's probably closer to nondiastatic.
"Specialty malts" -such as very dark colored "crystal" malts- indicate high temperature treatment and are almost always nondiastatic (e.g. approximately 0 degrees Lintner) ...so much so their diastatic power may not even be labelled.
While a brewers' supply is a good source of unusually colored nondiastatic malts, translation of terms to the bakers' world is so confusing that it might not be a good source for what bakers call diastatic malt.
If it is a powder and if it
If it is a powder and if it is sold at a homebrew store then most likely it is dry malt extract and has no diastatic power at all - it is basically maltose. Brewing malts are sold as grain or crushed grain.
Briess Dark DME
Thank you for the diastatic malt information. I looked up the brand of the malt I found at the Brew Store and you are right on the money. It is NOT Diastatic. I will have to order some online. Thanks again.
malt syrup and malt powder
Guess you have all the answers you need at this late date, Glenn, but the post just appeared on my email from TFL. So, here I go: I bought Eden brand barley malt syrup a long time ago, maybe half a year, maybe a little more or less. I have always stored it in the refrigerator; I use it for bagels, now for the boiling bath (used to use it in the dough but since awhile ago, I've been using malt powder from NY Bakers--see below). It's very viscous, but I just spoon it out (2 TBSP per 4 qts. water works well--to make the color of the water like well-brewed tea per J. Hamelman in Bread) and watch out for the thread that comes off the spoon. I don't have it in front of me, but there's a "use by" date, and I've still got a long way to go with it. But, it's time to buy a new jar, since this one's nearly gone. I've never had mold, bad odors or any other problems with it.
At this time, I am using "AB Mauri low diastatic malt powder" in the dough, and I dissolve it in the water first (per Ginsberg/Berg in ITJB--I follow the bagel recipe carefully--I think it's about a tsp. per 5 cups high-gluten flour). Here's the NY Bakers listing of it: http://nybakers.com/index.php?main_page=index&cPath=6. With both items, I have always been pleased with the results, and I've not had any problems with deterioration, mold, etc. Makes great bagels!
Joy
Thanks, Joy.
I've been storing my malt syrup in a cupboard and it's doing fine after 6 months.
Glenn
Good job
Nice info, beneficial and great design, as share excellent stuff with very good ideas and concepts, lots of good information and facts and inspiration, both of which we all need to have, thanks for all the enthusiasm to supply such useful information here.
Welcome, Glenn and thanks --
for your method of storage. Maybe in the cupboard and especially if it's going to be used up in half a year (increased bagel production!) it won't be quite like liquid plastic coming (or not) off the spoon. Maybe some new uses for it will turn up as well. Barley, they say, is good for the blood sugar (need the consulting MD's opinion on that).
Joy