Diastatic Malt - Powder (400g)

As above. I find to use about 25g to 500g of strong bread flour gives a real good taste to most breads I have tried. Especially a French type baguette. It is a very good hack for making a bakery tasty baguette. Will work with Sourdough too and helps take away the slightly bitter taste sometimes associated with some sourdough starters. However I have noticed with sourdough, it definitely adds to the proofing time as the natural yeasts seem to take longer to ferment with this stuff added. However, with regular yeast it really does add a little something extra to the overall flavour. Highly recommend.

We use the malt powder in Malaysia to feed the sour dough when mixing the culture with the flour. We are very happy the way the malt affects positively the taste and since we use it the dough rises much better and makes the bread kind of lighter

Excellent quality malt extract purchased for bread making,I am retired Baker so obviously make our own bread and this improves my wholemeal and white bread massively, only slight negative a bit expensive

Added great taste to dough dough loaf

It's difficult to gauge how much to use but I love the smell of the diastatic malt..it reminds me of Ovaltine. I've used it in my bread recipes and it gives a very subtle malt flavour - just be careful not to add too much otherwise your bread will have a 'gummy' texture. x

I ordered this after reading that high diastatic barley powder can boost the rise and flavour on bread baking, and boy did it. I used about half a teaspoon of this when making the Belgian fruit bread, Cramique, and at first I saw no difference with the same rise I'd get usually, but when I baked it it rose massively and came out way bigger than I'd expect. There was no impact on the flavour of the bread so this seems like a great addition if you bake bread frequently.

This improved both my yeast dough & my sourdough. A small quantity in the flour creates a better rise.

It's diastatic malt so it will do it's job. But the container is a bit stupid for a fine powder that gets airborne very easily - you either have to cut off the entire top or risk it spilling out in large amounts than needed. I've never had a diastatic malt powder that doesn't come in a resealable bag before... for good reason.

Ideal for bread and tea bread making. Will certainly order again. Prompt delivery too.

Tolles Backmalz für meine Brote.

Estratto di malto d'orzo in pasta con elevato potere diastasico (circa 12.000 unità Pollak), ideale per panificazione professionale e casalinga, favorisce lievitazione ottimale, morbidezza e reazione di Maillard per crosta dorata. Dolcificante naturale da orzo, versatile per biga, poolish, focacce, pizza al trancio e grandi lievitati, dosaggio facile grazie al contenitore squeezable anti-contaminazione. Perfetto per esperimenti di pizza e baking come i miei, con risultati soffici e aromatici – qualità costante per lievitazioni lunghe!

Bonne qualité. Conforme à la description.

Detta medel gjorde mig väldigt överraskad. Räcker med bara en tesked till vanligt vitt vetemjöl och enklast tänkbara recept, för att få mycket bra resultat. Bra jäsning och mycket god smak utan kryddning. God doft. Ger fin färg på skorpan. Det är tydligen ett enzym som sakta omvandlar mjöl till sockerarter som jästen gillar. Och som ger färg på ytan då det blir varmt. Men det verkar som att smak och doft också påverkas markant. Jag brukar baka med lite jäst och jäsa svalt i ca 24 timmar. Funkar fint. Prova! En nybakad enkel slät fralla, med lite smör och ost, till en enkel grönsakssoppa, lyfter det hela måltiden till något nytt. Svårt att fatta... Blir extra gott bröd till hamburgare eller pulled pork. Retar mig på att jag inte testat långt tidigare.