This malt powder is from certified organic barley grown by a family farm in Central Otago. AsureQuality certification number 1136/02.

Diastatic malt powder is the "secret ingredient" 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.

The barley is being sprouted and an enzyme is created in this process. This enzyme transforms starches in the bread flour into sugars, which then feed the yeast in your sourdough loaf as it ferments.

Our customers and us have noticed increased crust colour and flavour as well as a beautiful crumb development. The bread also stays fresh for longer.


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

Data sheet

100g of freshly milled diastatic malt powder
Natasha Kamps 16/11/2020

Great product!

I use this malt at 1% for my bread and it does what it promises. It makes a nice crust and it keeps better than without it.

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