Malt powder is a pale-yellow powder with a milky, delicately nutty flavor that is made from grains, usually barley, that have been allowed to sprout. The grains are steeped in water to encourage them to germinate, then air-dried to halt the process. This short germination period stimulates the grain to release certain enzymes that break down its starches into sugars, creating a sweeter flavor. The grain is then dried and ground to produce a fine powder. There are two different types of malt powder, known as diastatic and non-diastatic malt powder. In diastatic malt powder, the enzymes stimulated during germination are still active, and can be added to dough to break starches down into sugars. In non-diastatic malt powder, however, the only purpose of the enzymes is to break down the grain’s own starches and create a sweet flavor - after this, the enzymes are deactivated using heat.
Malt powder is used to add its distinctive flavor to beverages and other foods, but it is also used in baking to add color and flavor to cookies, bagels, granola, sauces, and gravies. It is also the secret ingredient in some recipes, such as molecular mashed potatoes, and can be used to promote a strong rise in bread when used in the correct quantities. Malted milk powder, on the other hand, is malt powder plus milk solids and salt. It is used to amplify the flavor of chocolate in cookies, brownies, and cakes, and is classically used to make malts, also known as malted milkshakes.
