Hi Steven, according to my understanding, most if not all malted barley syrup is considered non-diastatic because the process of making the syrup involves heating, which would kill the enzymes. It's possible that your recipe is just relying on the syrup for flavor and sweetness, but it's hard for me to say without looking at it. Generally, the amount of diastatic malt powder you add to a recipe is quite small (not more than .1 to .2% as compared to the weight of the flour). Adding more diastatic malt powder than that can result in a gummy structure.
November 30, 2024 at 10:51am
In reply to I have a recipe that calls… by Steven Adler (not verified)
Hi Steven, according to my understanding, most if not all malted barley syrup is considered non-diastatic because the process of making the syrup involves heating, which would kill the enzymes. It's possible that your recipe is just relying on the syrup for flavor and sweetness, but it's hard for me to say without looking at it. Generally, the amount of diastatic malt powder you add to a recipe is quite small (not more than .1 to .2% as compared to the weight of the flour). Adding more diastatic malt powder than that can result in a gummy structure.