Organic wheat malt flour with high enzymatic activity (Diastatic Malt)
· gives baked goods a pleasant malt flavour · enzymes help break starch down into sugar · increases leavening power by supporting yeast fermentation · improves volume · improves crustiness · gives bread a browner crust Dosage approx. 0.5 – 2.0 %
You can make your own non diastatic malt powder by boiling or roasting diastatic malt. This gives baked goods better flavor and a shinier, browner crust. It's used in everything from bagels to croissants to breakfast cereals.