Shop > Diastatic Malt Powder - 16 oz.
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Diastatic Malt Powder - 16 oz.
item# 3413 $3.95
average of 8 reviews 
read all reviews write a review
For bread and bagels, malt's the key
- Add 1/2 to 1 teaspoon per 3 cups of flour.
- Active enzymes help yeast grow fully and efficiently throughout the fermentation period.
- Better texture, more flavor and improved shelf life.
- Recipe included.
- 1 pound package.
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Nutritional information |
Reviews
10/21/2009
This gives a nice flavor boost to our bread.
10/21/2009
This is great stuff--bread rises higher and has a lighter crumb. No need to overdo it--1/2 tsp. is plenty for a 3-4 cup loaf.
08/01/2009
If you make sourdough, diastatic malt powder is ESSENTIAL, because it makes the fermentation process more efficient. This seems to be the secret ingredient that has finally made my sourdough consistently SOUR. Highly recommended!
02/26/2009
This really makes a difference in the shelf life. And the recipie on the bag is the most reliable one I make. Of course I expect that from KAF since they have made a load of bread or two.
02/21/2009
I would not dream of making any yeast raised dough without adding KAF Baker's Special Dry Milk, KAF Potato Flour, and KAF Diastatic Malt Powder. Everything ALWAYS turns out with fantastic texture. My breads/rolls last longer and freeze beautifully. Thanks, KAF.
02/15/2009
Since I started using this in my cinnamon rolls the flavor and the rise has risen to a whole level. If you are not using it, you should.
01/04/2009
This enhances the bread rise and flavor. I made 2 batches of bread. 1 with and 1 without the malt. The rise with the malt and flavor produced was beautiful and more bakery like than any bread before. Highly Recomment this for any bread.
12/10/2008
I took my white bread recipe and slowly (over several batches and several weeks) substituted more and more whole wheat flour for white flour. I noticed that it was becoming very dense, and would crumble when spreading spreading peanut butter & jelly on it. However, after I started using 1 tsp diastatic malt powder and 1 tbsp vital wheat gluten (per 3-cup batch), it was perfect.
