When looking for a substitute for non-diastatic malt powder, a few options are to consider.
First, you could try something that will help convert the starch in the flour into sugar and make it easier to digest.
Alternatively, higher gluten content. This will help strengthen the dough and give it some structure.
Lastly, you could add a little more yeast to your recipe to help compensate for the lack of enzymes. Whichever substitution you choose, be sure to experiment until you find a recipe that works well for your needs.
What is non-diastatic malt powder?
Nondiastatic malt lacks active enzymes and is primarily used for flavoring, primarily in beverages. Based on the industrial recipe, it may contain sugar, coloring agents, and other additives.
What is nondiastatic malt powder used for?
Non-Diastatic malt is widely utilized in manufacturing beer styles such as California Common (also known as Steam Beer), Oatmeal Stouts, and Cream Ales.
Non-Diastatic malt is used in creating commercial beers such as Sapporo and Sam Adams Boston Lager, in addition to homebrewing.
Non Diastatic Malt Powder Substitutes
1. OVALTINE A Perfect Alternative for Non-Diastatic Malt Powder
Ovaltine is a milk flavoring product created from malt extract, sugar, and whey. Ovaltine has many uses, such as a beverage mixer (hot chocolate), a general-purpose flour improver used in baking, and as an addition to ice cream and smoothies.
You can use Ovaltine in various ways instead of Non- Diastatic Malt Powder:
You can use Ovaltine as a beverage mixer or give an extra flavor to your milkshakes. It is famous as a hot chocolate drink in the United Kingdom and Australia.
You can make yourself a delicious hot chocolate drink by mixing milk and Ovaltine in a saucepan and heating it until the powder is dissolved.
Ovaltine is also popular as a general-purpose flour improver used in baking, especially cookies, cakes, and brownies. It is also used as an addition to ice cream or smoothies.
2. MALTED MILK POWDER Similar Replacement for Non-Diastatic Malted Powder
Malted milk powder is a powdered mix of nonfat or low-fat dried milk, malted barley flour (or malt extract), and corn syrup solids.
Malted Milk Powder can be bought in grocery stores in either an instant version for making drinks or dry to use in recipes. It is mainly used for baking and beverages.
Malted milk powder is used in the original Chocolate Chip Cookies and other cookie recipes,
Basic Malted Milk Recipe: Combine 2 parts milk to 1 part Malted Milk Powder. Add sugar or vanilla sweetener to taste.
Suppose you do not have Malted Milk Powder. In that case, you can prepare essential malted milk by mixing 3 tablespoons of non-fat dry milk with 2 teaspoons of sugar or maple syrup and a pinch of salt in a cup.
Add 2–3 tablespoons of hot water and mix well until the powder is dissolved completely. It will keep in the refrigerator for up to two weeks.
To prepare a malted hot chocolate, dissolve 1 tablespoon of malted milk powder in 1 cup of boiling water. Add sugar or sweetener to taste and stir well. Then add hot milk and serve immediately.
If desired, top with whipped cream and a dusting of chocolate powder.
3. Malt SYRUPS A Decent Substitute for Non-Diastatic Malt Powder
Malt syrup is a sweetener, usually produced from barley malt and water. Malt syrups are thicker than pancake syrup because they contain a higher proportion of starches and other solids to liquids.
Malt syrup has been widely used in many countries to substitute for sugar.
Malt syrups are commonly available in light and dark varieties.
The light malt varieties are produced from pale-colored barley, and the darker type is made from amber-colored kernels.
Darker syrups such as treacle (molasses) or maple syrup can be substituted for color and flavor.
Don’t forget to check- Ideal Substitutes for Diastatic Malt powder
Diastatic VS Non-Diastatic Malt Powder
Malt powder is a mixture of starch and enzymes. It enables you to convert starch into sugars that yeast can ferment.
That’s why malt powder is often used when you want to brew a beer from unmalted grain, such as flaked barley or rye flour, which has no enzymes at all.
So the difference between diastatic and non-diastatic malt powder is that the diastatic variety contains enzymes, while the non-diastatic variety does not.
Diastatic malt powder contains a mix of amylase enzymes that can break down starch into fermentable sugars and beta-glucanase enzymes to help break down gums and other viscous material. Amylase is also known as a ‘starch-converting enzyme.’
Non-diastatic malt powder has been heated during processing which deactivated the amylase enzymes. However, it still contains beta-glucanase to help convert gums and debris from flaked grain into good fermentable sugars.
So you can use non-diastatic malt powder with unmalted flaked grain. It will still convert the starch into fermentable sugars, but only via the influence of beta-glucanase enzymes that remain active after processing.
The most common type of malt used by homebrewers for this purpose is called ‘pregelatinized’ malt, which is available in both diastatic and non-diastatic forms.
Flaked wheat – Flaked wheat is the final alternative form of malted grain available to homebrewers.
This differs from regular wheat because it is dehusked before rolled into flakes. The result is a grain with higher kilning yields since the chaff/hull fraction has been eliminated during flaking.
This also means that it can be added directly to the mash as a substitute for wheat malt without doing any additional steeping first.
How to make non-diastatic malt powder?
I’ve got a recipe for non-diastatic malt powder, and I don’t know if it will work. Is this possible? It has:
- 3 cups of unbleached wheat flour (fresh ground)
- 1 tablespoon baking soda
- 3 tablespoons barley malt extract (dry)
- 1 teaspoon each of active dry yeast
Instruction:
- Mixed in a bowl with 12 oz water and 2 tablespoons barley malt syrup (malt extract might work, but is trickier).
- Allow at least 30 minutes for the dough to rest before adding 12 oz extra water and kneading it in. You can add a tablespoon of oil to make softer pretzels (optional).
- Let the dough rise for about an hour (covered with plastic wrap), then divide it into 10 pieces.
- Roll each piece into a thin cylinder and shape it into a pretzel.
- In the meantime, bring 1 gallon of water to a boil with 1 tablespoon baking soda. When the dough is ready for boiling, put each pretzel into the water for about 3 minutes on any side (flipping them over once).
- Drain them well and bake them for about 20 minutes at 450 degrees F.
I use a mini pizza stone on top of my regular oven rack and preheat it along with the oven so the bottom of each pretzel gets nice and crispy.
Keep a close eye on them, though… too long in there, and they’ll blow up like pita bread! If you feel they are not baking fast enough, reduce oven temperature to 400 degrees F.
Allow the pretzels to cool somewhat before dipping them into the melted butter. Enjoy!
Where to buy non-diastatic malt powder?
Malted milk powder with non-diastatic malt is available at home winemaking supply stores. A brand name example would be Muntons, though generic versions are also available.
The amount of diastase in the powder may vary from one brand to another. Hence, it is essential to check with your supplier for specific recommendations.
