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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.
Dosage: 0.5 to 5 % based on flour weight.
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.
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