malt generally provides sweetness and often is used in ethnic recipes dating back to times and places where barley grew and there was no sugar industry to speak of. because of its different sweetening characteristics, some recipes still use it as a sweetener, e.g., bagels, vienna white bread, kaiser rolls.
importantly, though malt also promotes browning of the crust and if it's cold processed (i.e., diastatic) supplies amylase enzymes to dough, which help in breaking down starches and complex sugars into simple sugars that the yeast can digest.
generally, you can get both kinds of malt as either dry powder (100% solids) or liquid -- really, a thick syrup that's 84% solids. both are approximately substitutable on a weight-for-weight basis, and both do the same things.
for more information, you can also check out this website:
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I use diastatic, non-diastatic, and barley malt syrup, depending on what I'm baking.
When I googled your subject line, there were 97,200 hits.
More importantly, what do you plan to do with the malt?
lowdown on malt
malt generally provides sweetness and often is used in ethnic recipes dating back to times and places where barley grew and there was no sugar industry to speak of. because of its different sweetening characteristics, some recipes still use it as a sweetener, e.g., bagels, vienna white bread, kaiser rolls.
importantly, though malt also promotes browning of the crust and if it's cold processed (i.e., diastatic) supplies amylase enzymes to dough, which help in breaking down starches and complex sugars into simple sugars that the yeast can digest.
generally, you can get both kinds of malt as either dry powder (100% solids) or liquid -- really, a thick syrup that's 84% solids. both are approximately substitutable on a weight-for-weight basis, and both do the same things.
for more information, you can also check out this website:
http://www.maltproducts.com/index.html
Stan Ginsberg
www.nybakers.com