Enzymatic activity supports dough development for a softer crumb
Natural malt flavor enhances breads, rolls, crackers, and sweet doughs
Provides gentle sweetness without overpowering recipes
Creates golden colored crusts for attractive presentation
Easy to blend into dry or wet mixes for versatile baking applications
Summarized by Shop
Dry Malt Powder, also known as Diastatic Malt Powder, is ideal for adding a natural malt flavor to bread, rolls, crackers, and sweet doughs. Our Dry Malt Powder is formulated to provide a combination of enzymatic activity and sweetness, resulting in fluffy baked goods and golden colored crusts.
When replacing diastatic syrup, use the same
Net Weight
1.5 lb (680 g)
Form
Powder
Allergens
Contains wheat; packaged in a facility that processes dairy, soy, peanuts, and wheat
Storage
Store in a cool, dry place; do not refrigerate or freeze