A free flowing diastatic powder, formulated to provide a combination of enzymatic activity, sweetness and appealing crust color to baked goods.

ADVANTAGES

1. Enzymatic action provides sugars for improved fermentation and mellows the gluten for better oven spring.

2. Supplies carbohydrates, soluble protein and fermentable sugars for flavor and crust color enhancement.

RECOMMENDED USAGE

Use 0.5 to 5% based on flour. When replacing liquid diastatic syrup, use the same levels and add an additional 4 ounces of water for every pound of Dry Malt product used.

Breads, rolls, buns , crackers, sweet doughs, cakes, cookies and all products which require a true natural malt flavor.

INGREDIENTS: malted barley flour, dextrose, wheat flour. 60° Lintner.

Red Star® Dry Malt Product is certified Kosher Parve.

Keep in a cool dry place. Product is stable for 12 months in unopened bag. Once opened, the bag must be properly sealed to prevent contact with moisture.

Recipes
Table of Sugars and Sweeteners

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