Red Star Diastatic Dry Malt Powder for Enhanced Baked Goods

This free-flowing diastatic dry malt powder is specially formulated to provide an economical blend of enzymatic activity, sweetness, and appealing crust color to baked goods. Recommended usage ranges from 0.5% to 5% based on flour weight. When substituting for liquid diastatic syrup, use the same levels and add an additional 4 ounces of water per pound of dry malt used. This powder is suitable for a variety of baked products including breads, rolls, buns, crackers, sweet doughs, cakes, and cookies. Its enzymatic properties help improve dough fermentation and crust appearance, while adding a subtle sweetness. The product is ideal for both commercial and home bakers seeking to enhance the quality and appeal of their baked goods. Its dry form ensures easy handling and consistent results in baking applications.