DIASTATIC MALT MIX RISEN

Diastatic Malt is used in sourdoughs enhance fermentation of the dough , give a great texture and rise to the loaf. It also enhances the crust colour and gives an improved oven spring.

The active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Diastatic Malt is a completely natural product made from sprouted Barley or Wheat which is then dried and ground – ours is Wheat Malt.

Because this product should only be used in VERY small difficult to measure quantities we have blended it with a bread flour to make it easier to manage. Use at a rate of 20g per 1kg of flour.