Malt powder vs. Malt extract power
Where I live, only one manufacturer produces malt related stuff, and they have two (well technically three) different types of barley malt:
The first one is labeled as Malt Extract, which is lucky honey, I think it would be called Malt Syrup worldwide.\
The second one is Malt Extract Powder, which is made from spray drying the Malt Extract.
And the third one is Malt Powder, which I don't know how it's made, and its cheaper than the other two
Now I'm wondering which one of these would be the right ingredient for bread (especially Bagels and Kaiser rolls)? and which one of these would be right for adding to the flour (to get malted flour)?