Diastasic Malt for Bread and Biscuits


Peso: 0.25 kg

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Malt is so called "natural improver" of bread or dough in which long leavenings are used even over 24h.


It is used for two reasons:
- Diastase = diastase are a group of enzymes that break and break down starch sugars into maltose and other sugars into simpler carbohydrates thus increasing the "food" available to our yeast. The result will not be an acceleration of rising but a longer duration and a strengthening of the dough reducing the risk of yeast collapse.
- Rich in maltose, which, during cooking, gives rise to the reaction of Maillard or to the "fusion" of sugars and proteins, then obtaining the famous golden and crunchy crust that we like so much. The reaction also takes place without the malt but in a much lower way due to the lack of some sugars present in this product.
- In pastry making to facilitate the cooking of low-sugar products, sugar-free biscuits or rusks

DIASTASIC POWER: 4500 / 5200 Pollack units

(The percentages should always be proportionate to the amount of flour present in the dough)
Bread (0.7-1.2%) with flour as strong as the Super semintegrale
crackers (1.7-2.4%) breadsticks (1.8-2.5%) buns (1-1.5%) pizza (1-1.2%) with flour Cereals and Seeds. rusks (0.6-1%) with flour from grains as old as our Type 1
Before using it, put it in a slightly warm place (window sill above the radiator) to obtain the most liquid and easy to use product.

Barley Malt
At room temperature not above 24 degrees; storage in the refrigerator is preferable.
THE PACKAGE has to be disposed in the PAPER waste collection (C/PAP81).
THE PACKAGING BOX (PAP20) has to be disposed in the PAPER waste collection.
THE PACKAGING MATERIAL (C/PAP81 and PAP22) has to be disposed in the PAPER waste collection.
Remember to always respect your Municipality provisions.
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Diastasic Malt for Bread and Biscuits