Diastatic Malt 1kg

Made from malted barley, Shipton Mill Diastatic malt, or Diastatic enzyme active malt flour, is often used to soften the crumb of bread or give a darker crust colour without the need for adding sugar.

Diastatic Malt Flour is particularly useful with long fermentation doughs, where diastatic malt flour helps to improve the fermentation vigour. Great with long ferment bread dough and pizza dough.

Only use a small proportion, up to 0.5%, otherwise, your loaf can become sticky. Also useful in malt loaf as the active enzymes break down starches to help produce the lovely gooey texture.