Veggy Duck - Diastatic Malt Powder (400g) | Barley Malt for Bread Making

We use the malt powder in Malaysia to feed the sour dough when mixing the culture with the flour. We are very happy the way the malt affects positively the taste and since we use it the dough rises much better and makes the bread kind of lighter

A MUST for sourdough bakers! Bought this malt powder for making sourdough bagels, decided to add just 5 grams/per 1kg flour, into my bread dough (after autolyse with the salt and levain), and the resulting baked bread is so fluffy and soft! I am still learning but Oh My! Next bake I will get another try at the bagels, hopefully this malt powder will be the missing link that helps them to rise better and make them softer and not so chewy. Absolutely recommend!!

As above. I find to use about 25g to 500g of strong bread flour gives a real good taste to most breads I have tried. Especially a French type baguette. It is a very good hack for making a bakery tasty baguette. Will work with Sourdough too and helps take away the slightly bitter taste sometimes associated with some sourdough starters. However I have noticed with sourdough, it definitely adds to the proofing time as the natural yeasts seem to take longer to ferment with this stuff added. However, with regular yeast it really does add a little something extra to the overall flavour. Highly recommend.

Came quickly, well packed ajust what I wanted

It's difficult to gauge how much to use but I love the smell of the diastatic malt..it reminds me of Ovaltine. I've used it in my bread recipes and it gives a very subtle malt flavour - just be careful not to add too much otherwise your bread will have a 'gummy' texture. x

Excellent service, makes fab malted bread

Prompt delivery - good value.

Added great taste to dough dough loaf

Ich habe zweimal gebacken und denke schon das das backmalz was gemacht hat. Auf jedenfall ist das Brot sehr gut geworden

Ottimo prodotto, aiuta una buona lievitazione e da un buon sapore al pane. Molto soddisfatto.

Detta medel gjorde mig väldigt överraskad. Räcker med bara en tesked till vanligt vitt vetemjöl och enklast tänkbara recept, för att få mycket bra resultat. Bra jäsning och mycket god smak utan kryddning. God doft. Ger fin färg på skorpan. Det är tydligen ett enzym som sakta omvandlar mjöl till sockerarter som jästen gillar. Och som ger färg på ytan då det blir varmt. Men det verkar som att smak och doft också påverkas markant. Jag brukar baka med lite jäst och jäsa svalt i ca 24 timmar. Funkar fint. Prova! En nybakad enkel slät fralla, med lite smör och ost, till en enkel grönsakssoppa, lyfter det hela måltiden till något nytt. Svårt att fatta... Blir extra gott bröd till hamburgare eller pulled pork. Retar mig på att jag inte testat långt tidigare.

Bon produit donne de l'élasticité à la pâte. Belle performance dans la fermentation.

Tolles Backmalz für meine Brote.