Malt

[Sussan ScoolinaryTeam]

Hi @mina-kalajdzic

The replacement for enzymatic malt in baking can be “diastase powder” or “bread improvers” that contain enzymes like amylase. These products also aid in converting starch into simple sugars, promoting better fermentation and dough development. Other substitutes include:

-Honey: Contains natural enzymes and sugars that can help in the fermentation process.

-Barley extract: Has similar properties to diastatic malt and can be used in similar quantities.

-Inverted sugar: Can promote good fermentation and improve the texture of the bread.

-Malt flour: While not the same, it can be used in certain proportions to achieve similar benefits.

These substitutes can vary in effectiveness depending on the recipe and the type of bread being made. It is important to adjust the amounts and test to achieve the desired results.

[Sol Damiani]

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