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Well, I just received the diastatic malt I ordered from King Arthur Flour, and the ingredients say it is made of malted barley, wheat flour, and dextrose!!! Oh well, anyone know of any other sources out there without sugar in them??
In Reply to: Diastatic Malt posted by Jim on August 04, 2001 at 22:12:51:
oh my gosh! I had no idea, mine has no ingredients on it at all and I just assumed it was a one-ingredient product! Mine is in a small brown bag, how are they packaging it now? I wonder if mine has dextose in it as well, hmmmmm...
In Reply to: Re: Diastatic Malt posted by kmd on August 05, 2001 at 00:35:24:
Mine is in a small brown bag too, but with a yellow label that includes the ingredients. I sent them an email about this and will see if I get a response. I would assume yours also has dextrose in it.
In Reply to: Diastatic Malt posted by Jim on August 04, 2001 at 22:12:51:
Oh man! I just sent an order yesterday! Bummer!!! Please post any reply you get from your email!
In Reply to: Diastatic Malt posted by Jim on August 04, 2001 at 22:12:51:
Thanks, Jim.
I a very sorry to hear it. This is an exaample of the manufacturer having no idea why people use diastatic malt.
So far as I can see, there is absolutely no reason for them to have added the dextrose to the product.
It nullifies the entire reason anyone would use it.
Is this the resource we put in the sugar archives??
Walt
In Reply to: Re: Diastatic Malt posted by Jim on August 05, 2001 at 09:55:49:
Just sprout wheat or barley. Dry it afterwards (use an oven set to less than 120 degrees if you don't have a food dryer) and then grind it with a small coffee grinder. It's easy to do!
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