Diastatic malt is made from barley grains which are sprouted and then dried at a low temperature before being milled into a powder.
We get the barley malt from a Canterbury grower and mill it to order to provide you a very fresh powder for your baking.
Use it within 6 months of purchase.
100g in a home-compostable, biodegradable pouch.
Availability: In stock
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Diastatic malt powder is rich with minerals and enzymes that act as natural preservatives and boost the nutritional value of breads. The chemical reaction of the malt with yeast/sourdough and flour enhances the texture, size, appearance and flavour of your bread.
Diastatic refers to the diastatic enzymes that are created as the grain sprouts. These enzymes when mixed into bread dough convert starches in the flour to sugars, which feed the yeast/sourdough. Artisan sourdough and yeasted breads with DM added will have superior crust colour, crumb texture and a sweeter flavour. DM is great to have in doughs (yeasted or sourdough) that have long fermentation times or are retarded overnight in the fridge.
The functional difference between diastatic and non-diastatic malt is enzyme content. Diastatic malt contains an enzyme which breaks down starches into sugars. It is used in breads to promote rising, improve the finished bread’s texture and improve browning (maltose caramelizes at a lower temperature).
Use the diastatic powder at a very low rate. 0.5% to 1% of the total amount of flour used for a loaf of bread is typically enough.
If you loaf of bread contains 1kg of flour then you need between 5g (0.5%) and 10g (1%) of diastatic malt powder.
Calculate it as follows:
0.5%: flour weight x 0.005
1%: flour weight x 0.01
|Ingredients||100g of freshly milled diastatic malt powder|