9 Dessert Recipes Starring Malted Milk Powder (2024)

FAQs

What does malted milk powder do to baked goods? ›

The mixture of wheat flour, malted barley extracts, and milk adds a layer of nutty, rich, butterscotch-like flavor to all sorts of sweets. And because of the lactose it contains, malted milk powder helps baked goods brown evenly.

As established, diastatic malt powder contains active diastase enzymes, which help convert more starch to sugar. It's especially effective in doughs with a long fermentation time, and will impart more caramelization to the bake, yielding a deeper color and sweeter flavor.

Ovaltine is a wonderful substitute for malted milk powder if you're interested in a bit of chocolate being added to the mix. In terms of nuttiness, quinoa powder and almond powder are two more amazing substitutes for malt powder.

To include diastatic malt powder in a recipe, mix it directly into the flour. If you're trying to decide how much diastatic malt powder to use in a yeast dough that does not include the ingredient already, Leo recommends starting with a range of about 0.25% to 1% of the total weight of the flour.

Malted milk powder adds nutty sweetness and a pleasant crunch to candy, such as brittle and malted milk balls. Malted milk powder was invented in 1873 by the Horlick brothers, who immigrated from England to Wisconsin, as a supplement for infants and invalids.

Unopened malted milk powder can last up to two years beyond the printed date on the package. Once opened, it should ideally be used within six months for optimum flavor and nutrient quality. However, if stored correctly, it can last up to one year after opening.

Malted milk provides energy and boosts metabolism

Malted milk is rich with Vitamin B6, Vitamin B12, riboflavin, niacin, pantothenic acid, folate and thiamine which as a result provide energy and boost metabolism.

Using milk powder in cookies, brownies, and cakes can contribute to a richer and more flavorful end product. Milk powder adds a concentrated dairy flavor and can enhance the texture of baked goods. It's often used in recipes where the goal is to achieve a more pronounced milk taste without adding extra liquid.

Diastatic malt powder doesn't just elevate the dough's rise; it also enhances its flavor. The sugars produced during fermentation contribute to a richer, more complex taste. Your pizza crust will have a subtle sweetness and a depth of flavor that takes your homemade pies to a whole new level.

What Is a Malt Ice Cream? Malted milk ice cream is ice cream made with milk that has the addition of malted milk powder before going through the churning and freezing process. The barley in the malt gives the milk a slightly earthy and savory flavor that complements the sweetness of the ice cream.

Is ovaltine the same as malt powder? ›

Ovaltine, a powdered chocolate drink created in 1904, is another type of malted milk powder, though it has other ingredients in it so can't be used exactly the same way.

Malted milk powder, the unassuming carton of powdery milk found in the dried dairy section of most grocery stores. I use it to make my cookies, cakes, homemade ice creams, and brownies infinitely better.

Milk powder will give your cookies a rich, toasty quality that's hard to replicate any other way. And soon you'll be baking with it all the time.

​Non-diastatic malt powder and barley malt syrup will boost the sweetness and color of your baked goods. ​Diastatic malt powder will do all of that, plus your dough will rise faster. If you're adding it to a recipe that doesn't originally call for it, the recommended quantity is around 0.2% of the flour's weight.

Malted milk powder combines flavorful ground, malted barley, and wheat flour with milk powder, and just a spoonful or two adds a delightfully rich and complex flavor that melds beautifully with coffee, whether it's served iced or hot.

Ovaltine, a powdered chocolate drink created in 1904, is another type of malted milk powder, though it has other ingredients in it so can't be used exactly the same way.

To use as a beverage, stir 3 tablespoons into 8-oz. of hot water or hot milk. To use as a coffee creamer, use 1 tablespoon to 8-oz.