250g pack. Organic Farm NZ (OFNZ) certified #1533.
Made from NZ grown certified organic whole grain sprouted Barley & fresh milled to order - not bulked milled/stored. I mill your order on the day I despatch and date stamped best before (6 months - and x 2 life if stored in fridge). Full use instructions provided.
Diastatic malt is a well kept secret of artisan bread bakers. It is rich with minerals & enzymes that act as natural preservatives & boost the nutritional value of breads.
Further, the reaction of the malt with yeasts & flour enhances the texture, size, appearance & flavour of your bread. Artisan breads with DM powder added will have superior crust colour, crumb texture & sweeter natural flavour.
Diastatic malt is important to have in doughs (yeasted or sourdough) that have long fermentation times or are retarded overnight in the fridge.
"Diastatic" refers to the natural enzymes that are created as the live grain sprouts. These natural enzymes when mixed into bread doughs help convert starches in the flour to sugars, which then feed the yeasts.
Only a small amount of diastatic malt is added to the flour, typically @ 0.5% of the total amount of flour used for a loaf of bread. For example for a loaf containing 500g of flour, add 2.5g of diastatic malt (half a teaspoon is aprox 2.5g).
Made & packed in a certified (HCC170212) Bake house located in Lower Hutt, New Zealand
Recent NZ Bakers feedback ...
Made my first bread with your magic ingredient - what a lovely texture the crumb has - I am thrilled. How could a tiny bit of whatever it is make such a difference - thanks!
Thanks for the very fast trade and great communication! Using the malt in my bread has been an absolute game changer - it’s so so so tasty! Highly recommend the product and the seller.
This miracle product adds magic to every loaf of sourdough. It’s well worth using.
Lovely friendly trader and fast postage. This is a fantastic product and has made such a difference to my bread making. Leah
