Diastatic Malt – 100 grams

RM9.10

Diastatic MaltDiax Malt Flour ā€“ Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used – but not limited to – sticky malt bread, dinner rolls and Vienna bread and is especially useful for doughs made with over 30% prefermented flour or where there is to be a long fermentation to improve the fermentation vigour, crust colour and flavour. Use around 0.5 % of the flour weight. Too much and it will become gummy.

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Description

Diastatic Malt Diax Malt Flour or Diastatic enzyme active malt flour, made from finely ground malted barley used to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Use only 0.5% of your flour weight.

Additional information

Weight .100 kg

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