Malt powder and malt syrup are both derived from malted grains, usually barley. They are used in baking to enhance flavor, color, fermentation, and texture.
However, there are some key differences between malt powder and syrup that impact how they are used.
What is Malt?
Malt is made by allowing grains, typically barley, to begin to sprout, activating enzymes that convert starches into sugars. The sprouted grains are then dried, stopping the germination process.
This malting process develops flavor and color compounds in the grains. It also produces enzymes that break down starches into sugars.
Key Takeaway: Malt is made by sprouting grains, usually barley, then drying them. This produces flavor, sugars, and enzymes.
Forms of Malt
Malt is available in several forms for baking:
- Malt syrup - A thick, sticky liquid extracted from malted grains. Provides sweetness and color.
- Malt powder - Finely milled powder made from malted grains. Adds flavor, sweetness, and color.
- Diastatic malt powder - Contains active enzymes to break down starches. Aids rising and texture.
- Non-diastatic malt powder - Heated to deactivate enzymes. Used just for flavor and color.
The key difference lies in whether the malt retains its natural enzymes, making it diastatic, or whether those enzymes have been destroyed by heat, creating non-diastatic malt.
Malt Syrup
Malt syrup is an extract made by soaking malted grains in hot water to dissolve the sugars, flavors, and colors. The liquid is strained and concentrated into a thick syrup.
Common varieties include barley, wheat, and rye malt syrups. Barley malt syrup has a pronounced malty, slightly bitter flavor.
Malt syrup contains around 20% water. The remainder is made up of sugars and unfermentable solids that contribute sweetness, color, and flavor to baked goods.
Key Takeaway: Malt syrup is made by extracting sugars and flavors from malted grains into a sweet, sticky liquid that enhances baking.
Benefits of malt syrup:
- Adds sweetness and flavor
- Encourages browning and caramelization
- Improves moisture retention
- Shelf life enhancement
Use in baking:
- Bagels - Added to boiling water and dough for color and flavor
- Breads - For moisture, softness, and extended shelf life
- Cookies - For chewiness and browning
- Cakes and muffins - For moister, tender texture
Substitutes: Brown sugar or honey provide sweetness, but not the same flavor complexity. Non-diastatic malt powder also works for flavor and color.
Malt Powder
Malt powder is made by finely milling malted grains into a flour-like powder. Barley malt powder has a mellow, malty sweetness.
Malt powder comes in two varieties:
Diastatic Malt Powder
Diastatic malt powder retains the active enzymes from the malting process. These enzymes break down starches into simple sugars, feeding yeast and aiding rising.
Benefits of diastatic malt powder:
- Feeds yeast, boosting rising
- Aids browning and caramelization
- Softens crumb
- Adds sweetness
Too much can oversoften dough, so it's typically used sparingly, around 0.5% of flour weight.
Non-Diastatic Malt Powder
Non-diastatic malt powder is heated to deactivate enzymes during production. It adds sweetness, moisture, and rich malt flavor but does not affect rising.
Benefits of non-diastatic malt powder:
- Flavor and sweetness enhancement
- Encourages browning
- Improves moisture retention
Use up to 5% of flour weight to significantly impact flavor and color.
Key Takeaway: Malt powder is a flour-like product made from malted grains. Diastatic powder aids rising and fermentation. Non-diastatic is used for flavor and color.
Malt Powder vs. Malt Syrup
| Malt Powder | Malt Syrup |
|---|---|
| Dry, flour-like powder | Viscous liquid syrup |
| Provides concentrated malty flavor | Intense malty-sweet flavor |
| Non-diastatic powder adds flavor/color | Adds significant flavor and color |
| Diastatic powder feeds yeast, aids rising | No rising benefits |
| Measured by weight | Measured by volume |
| Mess-free, easier to incorporate into dough | Sticky and syrupy |
The main differences come down to form and enzymatic activity. While both provide similar flavor and color benefits, only diastatic malt powder actively feeds yeast and contributes to rising.
Malt syrup contains around 20% water, so adjust hydration when substituting between powder and syrup.
Choosing Malt for Baking
For flavor and color, both malt syrup and non-diastatic malt powder work well. Malt syrup provides intense malty sweetness, while powder offers concentrated flavor without altering hydration.
For rising power, use diastatic malt powder at 0.5-1% of flour weight. Malt syrup is not enzymatically active.
For bagels, malt syrup offers excellent traditional flavor, shine, and chew. Powder also works well. Add malt to the boiling water for a glossy crust.
When adapting recipes, take care with substitutions. Non-diastatic malt won't replicate the rising benefits of diastatic powder. And overuse of diastatic powder can oversoften dough.
Malt Baking Tips
- Start with small amounts of diastatic malt powder, around 0.5% of flour weight
- Reduce other liquids when substituting malt syrup for powder
- Use non-diastatic malt powder solely for flavor and color impact
- Add both malt powder and syrup to bagel dough and boiling water
- Store malt products in airtight containers away from heat and moisture
FAQs
What's the difference between malt powder and malt extract?
Malt extract is another term used for malt syrup. Both refer to the liquid sweetener extracted from malted grains.
Can I substitute malt syrup for malt powder?
Yes, but the syrup contains about 20% water, so you'll need to reduce other liquids. Expect a more pronounced malty sweetness from the syrup as well.
Is malt gluten-free?
No. Since barley and other common malt grains contain gluten, malt products are generally not gluten-free.
Which is better in bread, malt powder or syrup?
It depends on your goal. For rising power, use diastatic malt powder. For flavor and color without hydration changes, non-diastatic powder works well. Syrup provides intense sweet maltiness.
What about malted milk powder?
Malted milk powder contains both malt and dried milk. It's used as a flavoring and does not contain active enzymes. Don't substitute it for diastatic malt powder.
Conclusion
While malt syrup and malt powder share similarities, their impact on baked goods differs. Syrup accentuates malty sweetness without rising benefits; non-diastatic powder provides concentrated flavor. Diastatic malt powder enhances rising and fermentation.