Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours. Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Add only a small amount, ½ to 1 teaspoon per 1 cup of flour.
Non-diastatic malt powder is 100% pure malted barley flour that has been specially roasted to develop subtle sweet caramel flavor and tan color. The natural roasting process eliminates enzymes that can break down dough structure in baked goods, while preserving the natural integrity of the whole grain. Provides natural color and flavor. Malted barley is a natural humectant that helps extend product shelf life.It’s a great way to add whole grain to foods.
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