Product Review

This free flowing diastatic powder was specially formulated to provide an economical combination of enzymatic activity, sweetness and appealing crust color to baked goods. 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. Use this powder in baked goods such as breads, rolls, buns, crackers, sweet dough's, cakes and cookies. Adding our Dry Malt Powder to your baking recipe allows more starches to be broken down into sugars, which yeasts can then use as food during a prolonged dough process, resulting in an enhanced rise. This extra sugar also helps in promoting a golden brown crust through caramelization, which might otherwise be lacking in a slow processed dough.