Notice the difference in your baking with this Red Star diastatic dry malt powder! This free flowing diastatic powder was specially formulated to provide an economical combination of enzymatic activity, sweetness and appealing crust color to baked goods. Dry malt powder also helps simplify the baking process of yeast-raised products by reducing production time, reducing labor and cleanup.
For exceptional baked goods, dry malt powder lends an improved rise, texture, and beautifully brown crust. Providing fermenting enzymic activity, use it to promote yeast activity in your sourdough starter, or to provide a slight sweetness and fluffy texture to homemade bread, rolls, buns. Also works great in crackers, pretzels, cookies, sweet doughs and doughnuts
Recommended usage is 0.5 to 5% based on flour. When replacing liquid diastatic syrup, use the same levels and add an additional 4 ounces of water for every pound of Dry Malt product used.