Diastatic or Non-diastatic?
I have a recipe I'm wanting to try out and I have a question regarding one of the ingredients which is malt powder (which I have never used before)
Recipe for Licorice Sponge:
90g Egg white
70g A.P. Flour
2g "Powdered Malt"
15g Liquorice Powder
Eggs are whipped, remaining ingredients are folded in and then poured into baking tin and baked
I'm unsure as to which type of malt powder should be used in the recipe as "diastatic" or "non-diastatic" aren't specified. How are they different and which would would be better used in this application. What would one do vs the other in a simple sponge?