Went over to get an ingredient my brother just started using in his pizza dough. He said he got really good browning at a lower temperature. It is diastatic malt powder, which I'm familiar with. When I brew a batch of all grain beer, it is the enzymes in the husks that convert the starch of the barley malt grain to sugars when kept at a specific temperature (usually in the 145-155*F range for an hour or more).
I'm going to throw some in a normal pizza dough recipe I've been toying with and will post, hopefully tomorrow, how things work out. I've been struggling to get good browning on my crusts without raising the temps too high and scorching the crust.
I like to change one variable at a time to see if there is a significant improvement or not. My brother bought both diastatic and non-diastatic malt and was asking me the difference. The blurb below was exactly what I shared with him, amazed myself that I remembered anything about it. Guess it is like riding a bike...
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What is the difference between Diastatic malt powder and non Diastatic malt powder?
Function. The difference between non-diastatic malt and diastatic malt is the enzyme content or activity. Diastatic malt is not kilned, but dried at low temperatures to preserve its enzymatic activity. Non-diastatic malt is produced for its sweetening and coloring effect.
I'm going to throw some in a normal pizza dough recipe I've been toying with and will post, hopefully tomorrow, how things work out. I've been struggling to get good browning on my crusts without raising the temps too high and scorching the crust.
I like to change one variable at a time to see if there is a significant improvement or not. My brother bought both diastatic and non-diastatic malt and was asking me the difference. The blurb below was exactly what I shared with him, amazed myself that I remembered anything about it. Guess it is like riding a bike...
--------------------
What is the difference between Diastatic malt powder and non Diastatic malt powder?
Function. The difference between non-diastatic malt and diastatic malt is the enzyme content or activity. Diastatic malt is not kilned, but dried at low temperatures to preserve its enzymatic activity. Non-diastatic malt is produced for its sweetening and coloring effect.
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