It should come as no surprise that even a product such as malt is subject to manipulation; after all, we have seen in the past how popular natural products such as honey are „reconstructed“ from scratch in laboratories to be placed on the world market.
The question arises: could a diastatic malt extract be reconstructed in the laboratory?
Certainly, and it is not even difficult since we are talking about a product composed mainly of sugar and enzymes, wanting to go to extremes we can build an enzymatic sugar at home as well.
Certainly, and it is not even difficult since we are talking about a product composed mainly of sugar and enzymes, wanting to go to extremes we can build an enzymatic sugar at home as well.
But how can we recognize whether or not a malt is NATURAL?
We can’t, at least we mere mortals can’t, but we can pay attention to what we buy by first assessing the company that produces it, certifications, provenance, and claims related to the product and brand.
We can’t, at least we mere mortals can’t, but we can pay attention to what we buy by first assessing the company that produces it, certifications, provenance, and claims related to the product and brand.
As we have read in previous articles, the most delicate and difficult phase, as well as the most costly in malt production, is the activation and maintenance of active enzymes.
It follows that it is much easier and cheaper to produce non-diastatic or poorly diastatic malt, especially in those foreign countries that are not subject to the strict production protocols imposed here in Italy.
Unfortunately, such products can very easily arrive in Europe to be reprocessed or simply packaged and labeled, often omitting the origin and adding „fancy“ descriptions.
It follows that it is much easier and cheaper to produce non-diastatic or poorly diastatic malt, especially in those foreign countries that are not subject to the strict production protocols imposed here in Italy.
Unfortunately, such products can very easily arrive in Europe to be reprocessed or simply packaged and labeled, often omitting the origin and adding „fancy“ descriptions.
Etichette Menzognere
Only if you know the differences can you defend yourself against malt manipulation
Let’s look in detail at the manipulations to which malt might be subjected, first and foremost the MIXING and related MENZOGRAPHIC LABELING
Blending allows a non-diastatic (or low-diastatic) malt to be transformed into malt with high diastatic power, or it allows the presence of a specific grain, in this case barley, to be included on the label, even if it is present in very small percentages.
But it is also often used for purely economic purposes, in order to lower production costs.
Think of a non-diastatic malt paste extract to which enzymes are added, perhaps synthetically, or the same product to which glucose syrup is added to thicken it, thus reducing production time and costs.
If these extract-related examples can turn noses up let alone start talking about malt powder!
One only has to open one of the Market Places and do a search by typing in DIASTASIC MALT to quickly realize that it is a jungle, despite being a niche market.
Among the various products that will be filtered out by the search you will find at least two or three that are not what they claim on the label: malted flours sold as malt extract, malted wheat sold as malted barley, but what is most striking is to find one among the best-selling products that is not even a diastasic malt, where in the description it refers to a quality of wheat that with a clever play on words finds assonance with the term „diastasic.“
Added to this is the extreme ease in mixing a malted flour with powdered enzymes, capable of giving astounding Pollak unit values starting from a very ordinary non-Diastasic malted wheat flour.
But it is also often used for purely economic purposes, in order to lower production costs.
Think of a non-diastatic malt paste extract to which enzymes are added, perhaps synthetically, or the same product to which glucose syrup is added to thicken it, thus reducing production time and costs.
If these extract-related examples can turn noses up let alone start talking about malt powder!
One only has to open one of the Market Places and do a search by typing in DIASTASIC MALT to quickly realize that it is a jungle, despite being a niche market.
Among the various products that will be filtered out by the search you will find at least two or three that are not what they claim on the label: malted flours sold as malt extract, malted wheat sold as malted barley, but what is most striking is to find one among the best-selling products that is not even a diastasic malt, where in the description it refers to a quality of wheat that with a clever play on words finds assonance with the term „diastasic.“
Added to this is the extreme ease in mixing a malted flour with powdered enzymes, capable of giving astounding Pollak unit values starting from a very ordinary non-Diastasic malted wheat flour.
As we said earlier, only a person extremely knowledgeable about the subject would be able to notice that the malt he or she is using may have been manipulated, but that would be more than guesswork; in some cases even a laboratory analysis cannot return irrefutable data.
What is certain is that if we know what we are going to buy, we will not fall into the trap into which the hundreds of people who buy certain products on a daily basis, perhaps even issuing rave reviews, have fallen.
HOW TO DEFEND YOURSELF
First, let’s not be fooled by photos showing eye-catching labels or pictures of wonderful baked goods.
Let’s not trust the title and description, and let’s not assume that if the term diastatic is listed, it is an ideal malt for baked goods.
In fact, most wheat-processed products contain enzymes, but that does not mean they are ideal for use in our doughs, because they are often insignificant enzyme values with active properties that have yet to be proven.
Let’s not trust the title and description, and let’s not assume that if the term diastatic is listed, it is an ideal malt for baked goods.
In fact, most wheat-processed products contain enzymes, but that does not mean they are ideal for use in our doughs, because they are often insignificant enzyme values with active properties that have yet to be proven.
Instead, we look for the information contained in the technical labels, Ingredients, country of production, Pollak unit declaration, but most importantly the nutritional table.
The latter, which we all almost never consider, in a product like diastatic malt allows us to tell immediately whether it is a pure Extract or not.
As we have also said in this article, the ONLY leavening aid is the extract, which is a concentrate of sugars and enzymes.
In its nutrition statement we will find no or negligible fiber content, contrary to what we will find in malted flours, which are starch and fiber products and which, let us remember, are flour improvers.
The latter, which we all almost never consider, in a product like diastatic malt allows us to tell immediately whether it is a pure Extract or not.
As we have also said in this article, the ONLY leavening aid is the extract, which is a concentrate of sugars and enzymes.
In its nutrition statement we will find no or negligible fiber content, contrary to what we will find in malted flours, which are starch and fiber products and which, let us remember, are flour improvers.
But the key thing is to „verify the source“ that is, to understand who is behind a brand, the history and expertise of the company, to differentiate a specialized manufacturer from a mere dealer.
The presence of an information-rich website, the production site in Italy, and, above all, pre and after-sales support that is technical as well as commercial, unmistakably distinguishes the seriousness of the manufacturer and what type of product falls within its offerings.
What you should never evaluate is the price, do not choose the most expensive malt or the cheapest one, while it is true that a low price could be synonymous with poor quality, the high price can hide an expensive advertising campaign, catchy and hammering and nothing more.
We also reiterate the concept that the incidence of malt in the cost of production of a baked product is really irrelevant, we are talking about a few cents per kg of bread or focaccia.
We also reiterate the concept that the incidence of malt in the cost of production of a baked product is really irrelevant, we are talking about a few cents per kg of bread or focaccia.
Finally, let’s talk about the reviews or comments we read online, whether positive or negative.
I can guarantee that very few people are able to competently judge a diastatic malt, proof of this are the thousands and enthusiastic reviews we find in the various „fake“ malts sold in Market Places.
I can guarantee that very few people are able to competently judge a diastatic malt, proof of this are the thousands and enthusiastic reviews we find in the various „fake“ malts sold in Market Places.
If the best-selling malts intended for baking are the least suitable or even bogus ones, the blame lies with the poor information provided by retailers, whose only purpose is to increase sales.
Active Malt has always operated in the white art sector, distributing exclusively diastatic malts intended for bakery, pizzeria and pastry.
It deals only in the purest extracts, 100% natural, and plays an important function of dissemination and correct information to the end user, whether a professional or a simple enthusiast.
To date, it is the leading company in Europe in the distribution of diastatic malts for the Ho.Re.Ca.
and Consumer, you can trust it blindly!
It deals only in the purest extracts, 100% natural, and plays an important function of dissemination and correct information to the end user, whether a professional or a simple enthusiast.
To date, it is the leading company in Europe in the distribution of diastatic malts for the Ho.Re.Ca.
and Consumer, you can trust it blindly!