Where to get Tony's Diastatic Malt


Anyone know of another location I can get some of Tony's malt since the store does not appear to be up yet? I'm running low.

Mark S.
posted 16 days ago

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king arthur online or try whole foods

Maria .
posted 16 days ago


I was hoping to grab Tony's specifically.

Mark S.
posted 16 days ago


I don't believe there is such a thing. It's my understanding that it's a generic product for professional bakers' use. You could buy it from a flour distributor, for example.

Maria .
posted 15 days ago


Don't go to King Arthur Flour for their diastatic malt. It is insanely expensive. Basically $1 per pound.

Tory Glenn
posted 15 days ago


yes about $24 per lb--Their price quadrupled recently--along w/demand, no doubt. but the 4 oz jar will last a long time. you don't have to use it.

Maria .
posted 15 days ago


Maria,

Please stop directing people in the wrong direction.

KA's malt has a Lintner degree of 100 whereas TG's has a degree of 20 and can be purchased here until his store is back up and running.

http://nybakers.com/index.php?main_page=product_info&products_id=60

You yourself didn't even know which malt to buy and now you give advice? The Lintner # is important.

http://www.thepizzabible.com/posts/low-vs-high-diastatic-malt-powder

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Mike K.
posted 15 days ago


Mike: 1st-Watch your tone. Your post is unnecessarily aggressive. 2nd: I've never read anything important about the Litner scale as it relates to pizza and bread that you’ve referenced here before--it is just a wild goose chase. 3. You are the one who is obligated to prove what you claim. Provide your source of information here for evaluation by all if you have one. Why do you say anything otherwise?

Why do you try so hard to set yourself up as an expert here instead of referencing your source of information for all to evaluate? KA diastatic malt serves every home baker's needs, and I've never seen a recipe that specifies a number on a litner scale when it calls for diastatic malt: KA’s diastatic malt doesn’t stipulate a number on its package, Tony’s doesn’t, nor does the one you reference at NY Bakers. If it were important, PB would have discussed it, no doubt. (and recipes and packaging would indicate a number)

I'm still willing to listen to what you have to say on the subject. Stick to the subject, though; don't get personal. Can you substantiate your claim that KA diastatic malt differs from any other on the market? Then do it. Good luck

Maria .
posted 15 days ago

Watch my tone? You post misleading info all over this board and you tell me to watch my tone? I'm not the one who claims to know it all but it makes me wonder why people don't want to learn and just stick to being stubborn.

As far as references go, talk to Laurie from KA (Laurie F: Ours has 100 Lintner rating, so it is on the stronger side) and she will confirm with you that their malt is a 100 Lintner. The low-diastatic malt TG references in his book has a Lintner of 20, hence the term "low" in the name. You can confirm this with two quick e-mails to either NYBakers or to Central Milling. Educate yourself.

Here are, for example, the Lintner numbers from LeSafre Corp on their two malt products.

LESAFFRE YEAST CORPORATION

RED STAR® DIASTATIC DRY MALT PRODUCT
TECHNICAL DATA SHEET

PRODUCT DESCRIPTION:
Diastatic malt is a free flowing product, formulated to provide an economical combination of
enzymatic activity, sweetness and appealing crust color to baked goods.
REGULATORY:
All materials shall be of edible grade, clean, sound wholesome and free from extraneous matter.
Product shall be prepared following Good Manufacturing Practices and shall comply with the
Federal Food, Drug and Cosmetic Act of 1938, as amended and with regulations issues pursuant
to this act.
INGREDIENT STATEMENT:
24000, 60°Linter: Malted barley flour, dextrose, wheat flour.
24100, 20°Linter: Wheat flour, dextrose, malted barley flour
ANALYTICAL STANDARDS:
Parameter Specification Test Method Reference
pH 4.9-5.9 AOAC 945.10
Solids 88-95% AOAC 960.18
Enzyme Activity 60° Lintner,
Product Code 24000
Not less than 60° Lintner AOAC 945.24
Enzyme Activity 20° Lintner
Product Code 24100
Not less than 20° Lintner AOAC 945.24
MICROBIOLOGICAL STANDARDS:
Parameter Specification Test Method Reference
Salmonella Neg/375g BAM CH 6
Total Plate Count

- Mike   14 days ago

Need more references? I'll be happy to provide.

- Mike   14 days ago

Again you've proven nothing beyond your usual foul manner. I stand by my previous post. If the # were important, it would be specified in PB & recipes in general. KA diastatic malt is legit, & can be used as specified in the recipe being used (as Raj pointed out in that previous post you cut/pasted). Walmart also sells it online.

Good on you, though, for protecting the masses from this radical suggestion.

- Maria   14 days ago

Foul manners? Seriously?

You refuse to educate yourself on pizza doughs and keep blabbing about King Arthur for homebakers. Again, educate yourself!

Pizza doughs, just as bread doughs, are a science...believe it or not. Stick to your cups, tsp, tbsp and what not but stop running your mouth and give false advice on here.

Plain and simple.

Done with you.

- Mike   14 days ago

When someone has mastery of a topic, the information speaks for itself. Your diatribe here speaks only of your ignorance.

- Maria   14 days ago

Ironically, the "about us" at the New York Bakers' website that you referenced states that it was "created by home bakers for home bakers in 2009." By your logic, that would make King Arthur the better resource.

- Maria   14 days ago


Thanks all. I'll go grab some.

Mark S.
posted 15 days ago


Maria, there is such a thing.

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Raj Irukulla admin
posted 14 days ago


Thanks, Raj. I'm aware. Unfortunately, it's impossible to have a conversation about it for what seems to me to be obvious reasons. If someone here had a true understanding of the subject, then it would have been articulated by now.

Degrees Lintner is important primarily for brewers, manufacturers of malts and manufacturers of flours, diastatic malt powders, etc. (less so for the home baker & pro bakers are likely advised by the sales rep). For us here--it's a hobby or conversation we might have. Pizza Bible in its introduction to malt on Page 16 limits the subject by saying there are two kinds: diastatic and non-diastatic. The kind recommended in the book is: "diastatic (sometimes labeled low diastatic)" (PB, p. 16).

I think common sense should prevail in this when trying to buy the ingredient (though I do sometimes swap out sugar or honey). King Arthur is the oldest flour company in the US; it serves professionals bakers as well as the home baker, so it is a most reliable source for buying the product. Given the complexity of the subject, it's the safest bet for purchasing the product.

If you're researching and would like to share information, that would be great

Maria .
posted 14 days ago


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