Pure Diastatic Malt

Diastatic Malt is used in sourdoughs enhance fermentation of the dough , give a great texture and rise to the loaf. It also enhances the crust colour and gives an improved oven spring.

During long fermentation the yeast consums a large amount of simple sugars and there needs to be an adjustment to compensate for the depleted sugars otherwise you get poor colouration and pale crust amonst other things. Pure Diastatic malt is added at a rate of 0.3% to 1% depending on the percentate of fermeted flour. It produces extra enzyme activity in the final dough and more starch degridation. Diastatic Malt is also used extensively in bagels and pretzels.

If you don't have the tools to measure such small quantities you can always opt for our Diastatic Malt Mixture, which has flour added to make measuring easier for you.

The active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Diastatic Malt is a completely natural product made from sprouted Barley or Wheat which is then dried and ground – ours is Wheat Malt.

IF YOU REQUIRE THIS PRODUCT IN LARGER QUANTITIES PLEASE LET US KNOW, WE WILL GLADLY HELP YOU.

Ingredients: Wheat Malt Flour, Wheat Flour contains Gluten

Allergens: May be present: Traces of Soya Eggs, Milk Sesame Seeds & Tree nuts, Legumes (Lupin) & gluten, prepared at the same facility.