Malt powder and malt syrup

[DebsG]

I apologize if this isn't the right place to post a question, I'm new to the site. I am trying to make homemade bagels and the recipe calls for 2 teaspoons of malt syrup. All I could find was malt powder. How much malt powder should I use? Is it possible to turn the malt powder into a syrup? Any advice I can get will be incredibly helpful.

[The Professor]

You don't need o turn it into a syrup...just add the powder with your other dry ingredients. For your purposes just use the same amount of powder as you would syrup...or maybe 10 or 15% less. I use it all the time in making bread.
If there is a beer/winemaking supply store near you you can get very good malt extract syrup OR powder...and these days, many specialty food stores sell small jars of malt syrup.

[DebsG]

Thank you! I actually bought the malt powder at a beer/winemaking supply store. The only syrup they had was in 3 pound cans. I know I will never use that much! There isn't a Whole Foods near me but if I'm ever close to one I'll check. Thanks again!

[TongoRad]

This is just for the sake of pointless detail, perhaps, but here is a ratio that may be of help in the future: homebrewing Liquid Malt Extract contributes 36 gravity points per pound per gallon whereas Dry Malt Extract contributes 45 points. To convert dry to liquid multiply by .8, and liquid to dry multiply by 1.25. Essentially The Professor's advice to simply use around 15% less is the way to go, so get baking and good luck with the recipe!

[blue room]

Hey, you're good with those numbers, TongoRad--it's not "pointless detail" at all!

Is this malt powder the same that I stir into chocolate frosting--
is "Dry Malt Extract" the same as malt powder for desserts?

[TongoRad]

Well, in the context of the original post (2 tsp. malt syrup) it just seemed like the difference between 15% and 20% amounted to splitting hairs, but I figured I'd throw the ratio out there in case somebody would be dealing with larger volumes (that's definitely the case with homebrewing, that's for sure.)

The malt powder that is sold for making malted milks, and even for adding to frosting (which sounds like a great idea, btw) is essentially the same thing as the brewers' dry malt extract, in terms of how it is made and its flavor profile, though I don't know how it matches up with respect to sugar content. I bet it's very similar, though. You might be able to get that info from the manufacturer.

[coll]

I buy malt syrup all the time, it's in the section with the Hersheys chocolate, it's U Bet brand.

[bushwickgirl]

Coll, what do you use malt syrup for? I haven't seen it in BK.

[coll]

I just love malt, so when everyone else is putting Hersheys or raspberry coulis or whatever on their ice cream or cheesecake, I'm putting malt. Also good for malted milkshakes, although I don't do that much of them anymore. I'm also a big fan of coffee syrup, it's in the same section, Coffee Time brand. That's good plain in milk, although I love it on ice cream too. I get them at Waldbaums if that helps.

[bushwickgirl]

Oo, love Coffee Time brand. That's been around for years. Good stuff. I do like malted anything as well, just haven't seen the actual syrup, only the powder, usually Horlick's brand.
Thanks, maybe Stop & Shop or Pathmark here carries it. We definitely have the Fox's U-Bet chocolate syrup in BK.

[coll]

I was going to say probably Stop and Shop has it too, they seem to have everything. You must have the UBet factory somewhere near you, they were still in Brooklyn last I heard; maybe they have a retail store there too? I'm going to try adding it to waffles next time, the only powdered malt I've come up with is Ovaltine. Of course they're both loaded with sugar, but that can only make the waffles crunchier.

I just googled to see if Fox sells to the public, here is a website that seems to sell everything by them, they have the malt so you can see what it looks like: and check it out, they have a new item: coffee flavored syrup!

http://www.webstaurantstore.com/sub61...

[bushwickgirl]

Cool site, they're prices aren't bad. I bet the vanilla U-Bet syrup is tasty too. I like an occasional Vanilla Coke, the real deal, not the fake crappy stuff Coca Cola bottles.
No Fox's retail store here in BK that I've ever heard of, but the chocolate syrup is sold all over the place.
See if you can find Horlick's, it's better than Ovaltine, IMO; it's now made by GlaxoSmithKline (!) and although it's not manufactured in the US, I think Amazon carries it. Pathmark carries it here. I'll have to try it in waffles.

[coll]

I've been looking for Horlicks all over the place (including Oriental stores) but never tried Pathmark. Thanks for the lead! I'm sure I'll find other uses for my new giant container of Ovaltine (Fairway, thought for sure they'd have a few brands).

[bushwickgirl]

Do you go to the Red Hook Fairway? I used to work down there for the property owner, around the time the building Fairway's in was being renovated. They may carry it.
It's so nice down there, by the water.

[coll]

Haven't been into Brooklyn since Coney Island this summer. Husband grew up in Bensonhurst but family all gone now. I go to Fairway in Plainview but even that is a trek for me: a couple of times a year I stock up. Went crazy this time and spent almost $300 so will have to avoid for a while now ;-0 I keep hearing about Red Hook neighborhood, will have to add that to the list next time in.

[bushwickgirl]

Oh, I forgot there's one on the Island.
Easy to get carried away and spend big bucks at Fairway. The Red Hook store is not too difficult to get to from LI, right off the BQE/278 westbound at exit 26, Hamilton Ave, then straight down Van Brunt St. to the end, just a few miles.
They have a nice outdoor cafe on the waterfront there. Great view of the Statue of Liberty.

[coll]

Well, just the cafe sounds worth the trip, thanks for the directions!