Can anyone please tell me where I can buy Diastatic Malt Powder in the UK, preferably Hertfordshire.
find any you can alwasy make your own. Sprout some rye berries for 4-5 days and then dry them out in the oven at a temperature that never gets over 150 F. When dry thend grind them up in a coffee mill. Works great. Plus on day 2-3 you can use some of the sproutsin your bread too. Here is a post on how to do it using a mix of berries
It is very easy to do yourself if you can't find any.
Thank you for that but where on earth do I find Rye Berries!
But try first at your pharmacy or Reformhaus specialty foods. Or special foods section of the grocery. If you have a home brew shop they would also carry it. Be sure to ask for the active variety which is not as common as the darker caramelized non-active malt flavoring. General rule is, that if it doesn't say on the package, it is not active. Diastase (Amylase) is the sugar you're looking for.
Actually, diastase (amylase) is not a sugar but an enzyme (protein), one that breaks down malt starch into maltose (a sugar).
left out the words ...sugar making enzyme you're looking for...
I also use a home brew supplier.Rather than an extract I use malted grain as for home bread making as I only need small quantities. One can of extract would last me years!Malted grains are mostly available as whole grain or crushed. I crush my own.The crushed grain just adds more texture to wholemeal breads, otherwise I'd just sieve it.
“Diastatic power” (DP) of malt measures the amount of diastase (another name for Alpha Amylase), enzyme present in the grain. Diastatic Power is measured in degrees lintner (often denoted with a big °L), though in Europe a secondary measure of Windisch-Kolbach units (degrees °WK) is often used. In brewing, this governs the amount of starch that be converted to sugar.Heating reduces the diastatic power, Roasted Malt or Crystal Malt generally have no diastatic power (0 °L).
I've experimented incorporating diastatic Barley malts in bread recipies and have used Maris Otter Pale Malt: (120 °L ) and Vienna Malt: 50 °LI use a maximum of 1% Maris Otter or 2% Vienna (5g / 10g per 500g flour). Much more and the loaf can end up hollow - diatase conversion of starch to sugar continues during cooking until the centre gets hot enough to stop the enzyme.
The breads usually very moist / slightly 'gummy'. It can stick to the breadknife when cutting, I think that's the main reason it's not used commercially.
I get malted grains from http://www.goodlifehomebrew.com as they have a choice of hundreads! (Look under "Beer making extras" - "Ingredients")They also stock Rye and Wheat malts. Normal Rye is 105 °L; Wheat can be 70 to 120 °L.
I buy from the Hop Shop, here is a link for diastatic malt: http://www.hopshopuk.com/products/view/922/beer-making/ingredients/malt-extract/edme-dms-1-5kg-tin
I buy my Red Rye malt from them. Service is first class; they are based in Plymouth