Veggy Duck - Diastatic Malt Powder (400g) | Barley Malt for Bread Making | High Diastatic Power | Made in Italy

It's difficult to gauge how much to use but I love the smell of the diastatic malt..it reminds me of Ovaltine. I've used it in my bread recipes and it gives a very subtle malt flavour - just be careful not to add too much otherwise your bread will have a 'gummy' texture. x

As above. I find to use about 25g to 500g of strong bread flour gives a real good taste to most breads I have tried. Especially a French type baguette. It is a very good hack for making a bakery tasty baguette. Will work with Sourdough too and helps take away the slightly bitter taste sometimes associated with some sourdough starters. However I have noticed with sourdough, it definitely adds to the proofing time as the natural yeasts seem to take longer to ferment with this stuff added. However, with regular yeast it really does add a little something extra to the overall flavour. Highly recommend.

Don’t really know how to rate something like this because can’t compare it to previous since this is a first time to use but it doesn’t taste very sweet which is fine, it was got for baking so will be easy to dispense I’ll probably have to buy a cheaper one and try it as well as far as the price goes it’s definitely on the expensive side but it might be worth it just have to wait and see

This improved both my yeast dough & my sourdough. A small quantity in the flour creates a better rise.

We use the malt powder in Malaysia to feed the sour dough when mixing the culture with the flour. We are very happy the way the malt affects positively the taste and since we use it the dough rises much better and makes the bread kind of lighter

Perfect...it does exactly what I (and the yeast) need it to do.

Yes, lovely malty flavour added to my bread.

Make my bread tastes better with it, the crust is much nicer, just improving the overall quality of my sourdough. Highly recommended.

Ideal for bread and tea bread making. Will certainly order again. Prompt delivery too.

E un ottimo prodotto per fare infinite cose io lo uso per insaporire il pane e dargli una bella colorazione dorata

Estratto di malto d'orzo in pasta con elevato potere diastasico (circa 12.000 unità Pollak), ideale per panificazione professionale e casalinga, favorisce lievitazione ottimale, morbidezza e reazione di Maillard per crosta dorata. Dolcificante naturale da orzo, versatile per biga, poolish, focacce, pizza al trancio e grandi lievitati, dosaggio facile grazie al contenitore squeezable anti-contaminazione. Perfetto per esperimenti di pizza e baking come i miei, con risultati soffici e aromatici – qualità costante per lievitazioni lunghe!

Bonne qualité. Conforme à la description.

Sehr gut genau richtig auch für Pizzateig