Our diastatic malt powder is made from certified organic barley grown by a family farm in Central Otago, New Zealand (contains gluten). It is carefully produced to preserve its natural enzymatic activity, making it an excellent addition for bread bakers looking to improve fermentation, crust colour, texture, and overall loaf performance. We have commercial bakeries use it for croissants, pizza dough, burger buns, doughnuts and bread.
Diastatic malt powder is often considered the “secret ingredient” behind beautifully risen loaves with rich crust colour and a soft, even crumb. It works by increasing the enzymatic activity in dough, helping starches convert into sugars more efficiently. These sugars not only feed the yeast for improved fermentation and oven spring, but also caramelise during baking to create a darker, more flavourful crust.
Many commercial flours already contain added malted barley flour or enzymes, but most organic, wholegrain, and home-milled flours do not. Adding diastatic malt powder can therefore be especially beneficial when baking with these types of flour.
Our customers and our own baking experience, have shown noticeable improvements in:
- Crust colour and flavour
- Dough activity and oven spring
- Softer, more even crumb structure
- Improved moisture retention and shelf life
How it is made
Diastatic malt powder is produced from sprouted barley. The barley kernels are soaked in water to activate germination, then allowed to sprout over several days. Once sprouted, the grains are gently dried at low temperatures to preserve the naturally occurring enzymes before being milled into a fine powder.
These enzymes - primarily alpha-amylase and beta-amylase - break down starches into simpler sugars that yeast can easily consume during fermentation.
Available sizes
- 100 g — used for approximately 10–20 kg of flour, ideal for home bakers
- 500 g — used for approximately 50–100 kg of flour, ideal for frequent bakers, cafés, and small bakeries
- 1.5 kg — used for approximately 150–300 kg of flour, ideal for commercial bakeries, burger shops, and takeaway
Directions for use
Use sparingly, as only a small amount is needed.
Recommended usage: 0.5%–1% of total flour weight
Example: For 1 kg of flour, use 5–10 g of diastatic malt powder
Calculation guide:
0.5%: flour weight (g) × 0.005
1%: flour weight (g) × 0.01
Storage
For best freshness, use within 6–9 months of purchase. Store in an airtight container in a cool, dry place. Refrigerating or freezing will significantly extend shelf life and maintain enzymatic activity for 12 months or longer.
Certified organic by AsureQuality — Certification No. 1136/02.
You can find more info about it here: https://www.theperfectloaf.com/what-is-diastatic-malt-powder/
