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Breadtopia Organic Diastatic Malt Powder 8 oz. | Non-GMO Malted Barley Flour | No Additives, No Sugar, & No Fillers | Milled from Whole Malted Barley Kernel |

Brand: Breadtopia
(911 votes)
Seller: N/A
Sell on:   Amazon US
Breadtopia Organic Diastatic Malt Powder 8 oz. | Non-GMO Malted Barley Flour | No Additives, No Sugar, & No Fillers | Milled from Whole Malted Barley Kernel | Breadtopia Organic Diastatic Malt Powder 8 oz. | Non-GMO Malted Barley Flour | No Additives, No Sugar, & No Fillers | Milled from Whole Malted Barley Kernel | Breadtopia Organic Diastatic Malt Powder 8 oz. | Non-GMO Malted Barley Flour | No Additives, No Sugar, & No Fillers | Milled from Whole Malted Barley Kernel | Breadtopia Organic Diastatic Malt Powder 8 oz. | Non-GMO Malted Barley Flour | No Additives, No Sugar, & No Fillers | Milled from Whole Malted Barley Kernel | Breadtopia Organic Diastatic Malt Powder 8 oz. | Non-GMO Malted Barley Flour | No Additives, No Sugar, & No Fillers | Milled from Whole Malted Barley Kernel | Breadtopia Organic Diastatic Malt Powder 8 oz. | Non-GMO Malted Barley Flour | No Additives, No Sugar, & No Fillers | Milled from Whole Malted Barley Kernel |
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PRODUCT FEATURES
  • BARLEY MALT POWDER: This Malted Barley Powder is 100% pure diastatic malted barley flour which has been milled from the whole malted barley kernel - the husk, endosperm and germ.
  • 100% PURE AND ORGANIC: Made from high quality, organic whole malted barley with absolutely no additives, dextrose, sugar, or fillers.
  • NATURAL DOUGH CONDITIONER: Diastatic Malt Flours contain naturally occurring active enzymes that function as natural dough conditioners in yeast fermented dough. It is used for promoting a strong rise and enhancing appealing crust browning.
  • EASY TO USE: Mix with dry ingredients and use only a small amount. Follow recipe or use about 1/2 tsp per 3 cups of flour. In Baker’s Percentage terms, do not use more than .5% by weight of total flour.
  • PROFESSIONAL BAKERS BEST KEPT SECRET: Professional bakers also find it useful for providing uniform and improved fermentation. Enzymatic digestion of starch increases fermentation, relaxes the dough, decreases proofing time, increases volume, enhances browning and softens the crumb.
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