Product Review
A free flowing diastatic powder, old fashion dry malt powder is formulated to provide an economical combination of enzymatic activity, sweetness and appealing crust color to baked goods. When replacing diastatic syrup, use the same levels and add 4 ounce of water for every pound of dry malt powder. Great for bread, rolls, buns, crackers, sweet dough, cakes, cookies and all products which require a true natural malt flavor.
- 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 levels and add 4 ounce of water for every pound of dry malt powder.
- Storage: Store in a cool, dry place. We do not recommend refrigeration or freezing of the powder.
- Allergens: Contains Wheat. Packaged in a facility that processes dairy, soy, peanuts, and wheat products.
