What is Diastatic Malt & what does it do?
Diastatic Malt, with active enzymes, is used to help convert the starch found in flour to sugars that are useable by the yeast over an extended ferment. Used by countless Artisan Bakers in the US and a growing number in Australia. Diastatic Malt promotes strong rise, excellent texture, and a beautiful brown crust on breads. Some bakers are also experimenting with its use in bagels
How is Diastatic Malt made?
This natural product is made from sprouted barley or wheat, dried at low temperature and ground.
Which enzymes are in Diaststic Malt Powder?
The main enzyme in Diastatic Malt powder is Amylase. Standard malt powder contains no enzymes. The recommended use rate of the product you purchase will determine if its pure or blended.
Recommended use rate for Diastatic Malt Powder
MFD Diastatic Malt (non blended) powder has a recommended use rate of 0.05 - 0.1% (that is a maximum of 1 gram per kilo of flour). The blended powders will be at a use rate of 2% plus. If you are worried about the low use rate, it is possible to create your own blended malt using our product.
Advanced bakers are using our liquid Amylase.
This is only recommeded for bakers who are used to dealing in very small % dosing. More info can be found here about the Amylase.
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