Shop > Bread > Ingredients > Diastatic Malt Powder - 16 oz.
You may also like:
- Organic Barley Malt Syrup - 16 oz.
- item# 1093
- $8.95
- + add
- Vital Wheat Gluten - 16 oz.
- item# 3019
- $6.95
- + add
- Non-Diastatic Malt Powder - 16 oz.
- item# 3995
- $6.95
- + add
- SAF Red Instant Yeast - 16 oz.
- item# 1458
- $5.95
- + add
- Cake Enhancer - 10 oz.
- item# 4748
- $7.95
- + add
Diastatic Malt Powder - 16 oz.
item# 3413 $5.95
Ships to Canada.
Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, lovely brown crust, and extended shelf life.
- Vitamins and active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring.
- Malt also converts starch to sugar, enhancing bread's browning.
- Add 1/2 to 1 teaspoon per 3 cups of flour.
- Recipe included.
- 1-pound package.
Reviews
01/15/2012
Bought this for an Italian bread recipe and it worked like a charm. Loved the flavor it added, and the bread lasted longer, too. Thanks!
01/01/2012
I noticed a difference in my rise and oven spring. It also seems to give my bread an extra day of freshness.
11/27/2011
I have made my own sourdough bread for years. I also enjoy making other breads. I tried Peter Reinhart's recipe for New York style bagels last week. He called for the Diastatic malt powder Wow! The best any of us had ever eaten, much less made. I will be trying it in other breads too.
11/20/2011
trying to perfect the "pizza shop" recipe...best so far using this powder.. chewy on the inside, brown on the outside, perfect rise, taste and smell.... YUM!
09/19/2011
I love the smell it gives my bread dough - worth the price for that alone!
07/10/2011
This is one of two special ingredients that make bread products exceptional.
04/17/2011
I like KAF Malt powder. They makes my bread soft and I don't have to use a lot, 1~2tsp will do the magic. Most of all they are natural not like synthetic factory made one(most of bakery use them) I will make Korean pepper paste and traditional cold drink(Sik-Hae) with this M.P. later.
04/16/2011
Just made the Extra-Tangy Sourdough Bread with 2 teaspoons Diastatic Malt Powder instead of the 3 teaspoons of granulated sugar called for in the recipe. WONDERFUL! I have made The Extra-Tangy Sourdough recipe quite a few times but this is by far the best batch. Diastatic Malt Powder gave me the yeast food that I needed during the long, slow rise since the recipe has no additional yeast in it, only KA Sourdough starter. The most oven spring I have had with my starter! Thank you KA.
04/09/2011
Enhances rise and flavor? Come on! Quite the opposite. And shelf life? it was too dry as soon as it cooled. And I bake all the time!
Sorry this didn't work out. Please call us at 800-827-6836.
04/09/2011
I bake bread 1-2 times a week. Never used malt powder, so I thought I would try it. Did not like it at all. Odd texture, and the dough did NOT rise any better then without, or less. I gave it three shots - throwing away the rest. Waste of money.
Sorry this didn't work out. Please call us at 800-827-6836.
