Diastatic Dry Malt Powder 60° Lintner - 14 oz Bag
| Quantity | 1 | 2 - 9 | 10+ |
| Price | $4.87 | $4.50 | $4.25 |
Red Star® Dry Malt 60° Lintner - 3 Times the Enzymatic action.
DRY - Diastatic (natural barley enzyme still active). Malt Powder an excellent dough enhancer. Diastatic powder, formulated to provide an economical combination of enzymatic activity, sweetness and appealing crust color to baked goods.
This product is a blend of malted barley flour, wheat flour and dextrose. It is a sweet, light-colored powder designed for use in all types of yeast-raised doughs.
Enzymatic action provides sugars for improved fermentation and mellows the gluten for better oven spring. Supplies carbohydrates, soluble protein and fermentable sugars for flavor and crust color enhancement.
RECOMMENDED USAGE:
Dosage: 0.5 to 5 % based on flour weight.
- Breads - Cakes
- Crackers - Cookies
- Sweet doughs
- Products which require a true natural malt flavor
Diastatic Powder may be used in place of diastatic syrup to provide the ease of handling with dry ingredient mixing. To obtain an enzyme activity equivalent to that of diastatic syrup, an equal weight of powder should be used. Additional water (approximately 4 ounces per pound of dry malt) can be added.
About the Product
- 60 Degrees Lintner - Professional Bakers Choice.
- Enzymatic action provides better controlled mixing and machineability.
- Mellows the gluten for a smoother oven-spring.
- Supplies carbohydrates, soluble protein and fermentable sugars for improved fermentation, flavor, and color enhancement.
- Usage: 0.5 to 5 % based on flour weight.
- Natural humectant to extend shelf life and retain freshness.
- Made in the U.S.A.
- Non-GMO
- Kosher Parve
Unlock Artisan Results: The Secret Power of Diastatic Dry Malt Powder
For home bakers seeking to elevate their creations beyond the ordinary, there's a hidden gem in the pantry: diastatic dry malt powder. This unassuming ingredient packs a powerful punch, transforming your breads, pastries, and more into bakery-worthy masterpieces.
What is Diastatic Dry Malt Powder?
Made from sprouted, dried, and finely ground grains (often barley), diastatic malt powder boasts a unique advantage: active enzymes. During the sprouting process, these enzymes, particularly amylase, become activated. Amylase breaks down starches into sugars, influencing several aspects of baking.
The Magic of Enzymes in Baking:
- Superior Crust and Crumb: Diastatic malt powder promotes even browning, leading to a beautifully crisp crust and a light, airy crumb.
- Enhanced Flavor Profile: The natural sugars released by the enzymes add a subtle sweetness and depth of flavor, mimicking the rich taste of artisan breads.
- Improved Dough Handling: The enzymes help condition the dough, making it easier to work with and resulting in a smoother, more elastic texture.
- Extended Shelf Life: Diastatic malt powder can contribute to a slightly longer shelf life by slowing down the staling process.
Beyond Bread: Versatile Uses for Diastatic Malt Powder:
While diastatic malt powder shines in bread dough, its magic extends far beyond the loaf.
- Boost Flavor in Pastries and Cookies: Add a touch of diastatic malt powder to elevate the flavor profile of cookies, muffins, and pastries.
- Create Richer Sauces and Gravies: Enhance the depth of flavor in savory sauces and gravies with a sprinkle of diastatic malt powder.
- Craft Craft Beers (For Experienced Brewers): Experienced home brewers can leverage the active enzymes in diastatic malt powder to aid in the conversion of starches to fermentable sugars.
Unlocking Your Inner Baker:
Diastatic dry malt powder is an easy-to-use ingredient that can significantly enhance your baking endeavors. Start by incorporating small amounts (typically 1-2 teaspoons per 1-2 cups of flour) into your favorite bread recipes. As you experiment, you'll discover the transformative power of this secret weapon, allowing you to craft professional-quality breads and baked goods from the comfort of your own kitchen.
Ready to take your baking to the next level? Explore the world of diastatic dry malt powder and discover a world of flavor and bakery-worthy results!
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Featured positive reviews:
Exellent results when baking Bavarian-style pretzels. The malt poweder added to the rise, improved the texture and the browning. Some bakers consider it the "secret ingredient" for an authentic Pretzel. Besides the quality of the malt powder, I have to give Megan's customer service 5 stars. The USPS misrouted the package to the other end of the state and, while she did not have to, Megan did not hesitate to immediately send a replacement package so I did not have to wait any additional days to receive my order. That is outstanding customer service. I highly recommend the product and the customer service and I will be back to buy more products.