ratio of non diastatic malt powder to one pound of flour.
So I have to make bagels tomorrow. For 50 lbs of flour the recipe calls for 2.5 lbs of this super bagel mix which my boss forgot to order. Tasting it its most likely salt sugar and malt...maybe something else too.I can figure out the salt and sugar but have never used malt in baking.I am assuming that it is non diastatic only because it is mixed in with flour. Hopefully not assuming to much. So the question is what is the ratio or rule for non diastatic malt powder to flour.
Best Answer
The King Arthur Flour bagel recipe, the only one I could find that used non-diastatic malt power instead of malt syrup, has a ratio of 5.75 cups of flour to 1/4 cup malt powder to 2Tbs sugar and 1 Tbs salt.
By weight, that works out to a Flour:Malt:Sugar:Salt ratio of 25:1.4:0.8:0.6. So for 50lbs of flour, you'd want:
- 2.8lbs malt powder
- 1.6lbs sugar
- 1.2lbs salt
... which is a bit more than the "super bagel mix" of 2.5 lbs, in fact more that twice as much. You can cut the amounts in half, but I'm not sure that will work out. Good luck!
Pictures about "ratio of non diastatic malt powder to one pound of flour."
How do you use non-diastatic malt powder?
Non-diastatic malt extract is commonly added as an ingredient in the production of cream crackers. Here, the Non-diastatic malt extract can be used at 2% (dry flour weight) in the dough side (using the Sponge and Dough System), or at 1.5% (using the Straight dough System).How much dry malt powder do i add to recipe?
Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Add only a small amount: 1/2 to 1 teaspoon per 3 cups of flour. Try using it in yeasted doughnut batter or in soft pretzels!How do you add diastatic malt powder to bread?
Substitute: For bagels, try brown sugar or non-diastatic malt powder in the dough and honey in the boiling solution (equal parts by weight). Or, you could use 0.8 gram diastatic malt powder for every 1 gram barley malt syrup in the dough.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Nicole Michalou, Klaus Nielsen, Ksenia Chernaya, Katerina Holmes