Dry Malt Extract instead of Malt Syrup in Challah.

Discussion in 'Professional Pastry Chefs' started by sandsquid, Jul 20, 2014.

  1. sandsquid

    sandsquid

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    My Challah recipe calls for Malt Syrup, and our Baking Chef/Instructor had us just substitute Molasses 1:1 as being "close enough".  Which has always worked, fine But, a close friend owns a home-brew supply store, so I can get all the malt syrup I want, but it is silly for me to open a 3.3# can of malt syrup for only 2g. 

    So if my recipe calls for 0.6% of malt syrup, any idea how much D.M.E. and water I can substitute in?

    And should it be Diastatic or Non-Diastatic?
     
  2. chefross

    chefross

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    Molasses is not an ingredient in Challah.......and neither is malt syrup actually.

    Many bakers put it in for flavor or consistency.

    I can't understand why recipe writers want to put that in it.

    I have been baking Challah all my career and life, (as it is a religious symbol as well)

    I would check for other preparations before putting in foreign products in a traditional recipe.