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.

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.

Malt powder is made from wheat flour and another grain, usually barley. On the other hand, malted milk powder is malt powder with milk solids added to it. To take things a step further, malt powder comes in two forms: diastatic and non-diastatic.

“Malted milk is rich in vitamin B6, B12, riboflavin (B2), niacin (B3), pantothenic acid, folate, and thiamin,” Jo explains. “All of these help in metabolizing macronutrients to provide your body with energy throughout the day.” It helps keep skin fresh and healthy.

The best way to use diastatic malt is as a replacement for some of the sugar in your recipe. It is important to use it sparingly, as too much malt can lead to over-proofed dough and an unpleasant sour taste. Many bread flours already have added malt powder, so be sure to check the ingredients before adding any more.

Canada has banned the sale of a string of iconic British foods such as Marmite, Ovaltine and Irn-Bru because they contain illegal additives, it was claimed.

According to the USDA, powdered milk can be stored indefinitely. 1 An unopened package is probably still usable for 2 to 10 years after the printed "best by" date. Some survival stores sell nonfat dry powdered milk labeled with a 25-year shelf life.

Ovaltine was developed in 1904 by chemist Albert Wander (1867–1950), in Bern, Switzerland, where it is also known by its original name, Ovomaltine (from ovum, Latin for "egg", and malt, which were originally its key ingredients).

The blend of concentrated grain extracts gives malted milk powder a roasted, toasty, earthy flavor, while the powdered milk adds a bit of creamy richness. In the oven, the extra lactose helps baked goods brown, while also lending a cooked-milk flavor along the lines of butterscotch or toffee.

Malted milk powder is a combination of malted products (usually malted barley and malted wheat flour) mixed with evaporated milk powder. It adds a distinctive sweetness that some describe as toasty.

Can you toast malted milk powder? ›

However, in some milk powders (coconut, buttermilk, and malted milk powder) the nuttiness from toasting lessens the milk powder's natural tang and mellows them out. Depending on what you are looking for flavor-wise, it might be better not to toast your powdered milk.

Malt can be found in a syrup or powdered form. It's also often used as an nutritional and technical enhancer to ingredients and food products like non-organic flours, vinegars, breakfast cereals, and powdered milk-based beverages. The Perfect Loaf Sourdough Bagels are made with both diastatic and non-diastatic malt.

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. hot coffee.

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.

A malt, or a "malted shake," is a milkshake made with the addition of malted milk powder. This gives the shake a bit of a toasty, rich taste that enhances classic milkshake flavors like chocolate or vanilla. It also creates a thicker consistency.