|By Bakerboy (Bakerboy) on Sunday, September 17, 2000 - 10:15 pm: Edit|
Hello all, Where do you find "Non-Diastatic Malt syrup". Do you need to go to a special store to find this stuff?. I mean I have seen it for making beer "Hop Flavored", but I need it for bread...
|By Cheffred (Cheffred) on Sunday, September 17, 2000 - 11:46 pm: Edit|
Try your local Health food stores.
|By Mikeh (Mikeh) on Monday, September 18, 2000 - 12:27 am: Edit|
I've gotten non-diastatic malt syrup from a specialty cooking store; I haven't seen it in health stores. I would recommend going to a homebrew supply store for diastatic malt because the health food store is very expensive.
|By momoreg on Monday, September 18, 2000 - 08:18 am: Edit|
|By Bakerboy (Bakerboy) on Monday, September 18, 2000 - 08:57 am: Edit|
I found malt extract in a local Health Food store, I don't know whether it is non-diastatic or diastatic. No one there seems to know what I am talking about though and it doesn't say on the can. It says malt extract,carmel. Could that be used?. I need NON-DIASTATIC. It has carmel in it so I don't know, but I thought it was what I was looking for. I also saw all different kinds of malt for brewers. Is there anyway you can tell if it is non-diastatic? If it doesn't say?
|By Mikeh (Mikeh) on Monday, September 18, 2000 - 12:04 pm: Edit|
No way to tell. I wonder if it is possible to turn diastatic malt into non-diastatic by heating it and denaturing (killing off) the enzymes.
|By Bakerboy (Bakerboy) on Monday, September 18, 2000 - 11:36 pm: Edit|
I went out today to a health food store and bought some. It was a 3.3 pound container. Its called "Muntons Malt Extract" They told me it was "Non-Diastatic" because the other cans said they were "Diastatic". It doesn't have an ingredient list. It just says "Typical Analysis: Solids 80-82%, Color (EBC) 50-60. Strange?. I hope it is ok because I paid $7.99 for it..
|By Bakerboy (Bakerboy) on Wednesday, September 20, 2000 - 01:12 am: Edit|
Well, I used the malt to make pizza and it came out great...So I guess it was worth all the trouble..
|By Mikeh (Mikeh) on Wednesday, September 20, 2000 - 12:32 pm: Edit|
I'm betting that you could have used diastatic malt in place of non-diastatic without any problems, although the reverse would certainly not be true.