DescriptionCommonly used in bread baking to help yeast grow efficiently during fermentation for a good strong rise. While it does also add some malty flavor, it’s mostly used (in small quantities where you don’t really taste it) to increase enzymatic activity in a dough. This activity allows more of the starches to be broken down into sugars that yeasts can use as food, which is important during a long fermenting process. Diastatic Malt powder helps promote crust browning which might otherwise be lacking in a slowly processed dough or sourdough. This easy to use ingredient has the serious strength to promote strong rise, enhance texture, and produce a beautiful, even brown crust. Our Malt powder has a strength of 150 degrees Lintner. Diastatic Malt powder produces bread with a tender texture. Use it to make crisp yeasted waffles, bagels, doughnuts, pretzels, pizzas buns or brioche. Add about ¼ to ½ a teaspoon per cup of flour to your recipes. We are happy to partner with our neighbours at Makers malt to create this pure, whole grain malt powder. Check out their website makersmalt.com This is a true made in Saskatchewan product. Grown, malted and milled in the Rosthern/Hague SK area. The barley is grown from selected seed sources and carefully malted in small batches to achieve the optimum enzymes. We then mill the malted barley at an exceptional slow rate to keep the temperature low. It is then sifted to ensure a consistent fine powder
