May 12, 2015 - 1:43pm
Non-diastatic syrup to powder conversion
Hey Gurus, I am going to do Essential's Columbia bread soon. It requires 1 TBS of Non-diastatic Malt Syrup. I have non-diastatic powder but the recipe calls for syrup. Can anyone help w the conversion??? Or how much water to add to the powder to get the right ratio?
Thanks
hester
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start with 1/2 teaspoon of water, stir and add powdered sugar until you get your tablespoon. If needed add a drop or two along the way, then weigh. If you have honey or another thick syrup around, measure and weigh a tablespoon. The end weight should be about the same.
It's the same as a powdered sugar conversion to syrup. You need much less water than you will think.
Simple syrups are mixed by weight equally or can be made thicker with 2 parts sugar to one part water also by weight. So that would mean starting with 1 teaspoon of water (5g) and add sugar(10 - 12g) to make a tablespoon of syrup.
If you are making a bulk recipe with many loaves, you will have to be more precise in measurements.
as much per volume as the dry malt powder. For a quantity as small as a tablespoon, you may as well treat a tablespoon of one as equal to a tablespoon of the other. That tiny amount of water isn't going to upset the dough hydration.
Paul
Just after posting my question I discovered that in one of Hamelman's recipes which calls for Malt powder (non-diastatic) he says that if you don't have it, you can use 5 times the weight of the powder as syrup. I have karo (which I weighed) and 1 TBS of Karo is about 24-25grams. So 1/5 of that would give me 5 grams of powder. That's a bit over a tsp.
Paul, my concern is too much malt. Hamelman's claim is that it can toughen the dough if it's too much.
Thanks again
if the powder was diastatic (containing diastase) then you might get too much enzyme activity.
If you are using non-diastatic malt, then it's the same as using a sweetener. Add as much as you like for flavour. :)
are a gem.