Diastatic Malt Definition
Diastatic malt is a barley malt used in flour to increase the extraction of sugars from the flour, so it’s used as food for the yeast during the fermentation process. It increases the residual sugars in the dough during baking to promote crust browning.
Check our diastatic malt article for more information.
Here’s the Diastatic Malt We Recommend
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Our Top Pick
Hoosier Hill Farm Dry Malt (Diastatic) Baking PowderCheck it Out
A free-flowing diastatic powder, old fashion dry malt powder is formulated to provide an economical combination of enzymatic activity, sweetness, and appealing crust color to baked goods. Great for bread, rolls, buns, crackers, sweet dough, cakes, cookies, and all products which require a true natural malt flavor.
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