Diastatic Malt Powder(7 Oz) Dry Malt Powder for Baking, Improves Dough Growth, Improves Bread Texture and Flavor, Perfect for Bread and Pizza, Non-GMO Origin

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My husband and I have been making pizza dough and handmade pizzas for a few years now. I started using a different brand of diastatic malt powder in 2020. Supposed to make a big difference in your dough. Well, last week I realized our had expired quite a while ago so I ordered this kind. It’s a much smaller bag for just about the same money, but I figured I’d give it a shot. Oh my word!! The difference in the dough with just 1 teaspoon of the malt powder to 900grans of flour was absolutely AMAZING!!! My husband said it was very easy to work with and we were both blown away by the huge and numerous air pockets. I will be keeping the package in the freezer since it is now open. It will last much longer this way. Not only were there numerous air pockets, but the flavor seemed improved as well. I always thought my recipe was missing something and this is definitely it! I am hooked for life with this powder. I cannot wait to make French and/or Italian bread with this addition.

fonctionne tres bien pain plus moelleux meilleur saveur

Great product. Do not hesitate to buy!

**Diastatic Malt Powder (7oz) – 100% Malted Barley Flour** **Rating: 4.8 / 5** **Overview** This 7oz Diastatic Malt Powder is a secret-weapon ingredient for home bakers looking to achieve bakery-quality crust, crumb, and rise in handcrafted breads, bagels, and pizza doughs. Made entirely from 100% Non-GMO malted barley flour, this powder contains active enzymes that break down starch into fermentable sugars, fueling yeast activity and delivering a deep, golden-brown crust with a distinct, rich flavor profile. --- ### Key Specifications & Performance | Feature | Details & Baking Impact | | --- | --- | | **Ingredients** | **100% Pure Malted Barley Flour**—Non-GMO sourced with no added sugars, fillers, or artificial anti-caking agents. | | **Enzyme Activity** | **Diastatic (Active)**—contains natural alpha and beta amylase enzymes that convert dough starches into simple sugars. | | **Net Weight** | **7 oz (198g)**—packaged in a resealable pouch designed to protect active enzymes from moisture and air exposure. | | **Baking Benefits** | Accelerates dough rise, improves oven spring, relaxes gluten for easier shaping, and promotes deep caramelization. | | **Primary Uses** | Bagels, sourdoughs, artisan hearth breads, pretzel doughs, and long-fermentation pizza crusts. | --- ### Pros & Cons **Pros:** * **Superior Rise & Oven Spring:** Active enzymes give yeast a steady supply of food, resulting in stronger, more consistent proofing and dramatic volume in the oven. * **Gorgeous Crust Color:** The extra simple sugars created by the malt promote Maillard browning, yielding a deep mahogany crust without making the bread overly sweet. * **Softer Crumb & Better Texture:** Helps retain moisture in the crumb, extending the shelf life and freshness of baked loaves. * **Highly Concentrated:** A little goes a very long way; a 7oz bag yields dozens of artisan loaves. **Cons:** * **Easy to Overuse:** Using too much can make the dough overly sticky, gummy, or collapse during baking due to excessive starch breakdown. * **Specific Application:** Designed for yeast-leavened doughs; not intended for quick breads, cakes, or non-yeasted pastries. --- ### Baker's Usage & Dosing Guide Diastatic malt powder is powerful, so precision is key when adding it to your dry ingredients: * **Standard Dosage:** Use **0.5% to 1%** of your total flour weight. This translates to roughly **$\frac{1}{2}$ to 1 teaspoon per 3 cups (approx. 500g) of flour**. * **Long Fermentations:** If doing a cold-proofed pizza dough or multi-day sourdough, stick to the lower end ($\frac{1}{2}$ tsp) to prevent the dough from getting too slack over time. --- ### Verdict The **7oz Diastatic Malt Powder** is an essential upgrade for any serious home baker or pizza enthusiast. By naturally boosting yeast vigor and crust coloration, it bridges the gap between home-kitchen results and professional artisan bakery quality at a very minimal cost per batch.