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Shipments will be suspended from August 7 to August 21
Shipments will be suspended from August 7 to August 21
Menu
Shipments will be suspended from August 7 to August 21
Crystallized powdered diastatic barley malt extract, 5,000 Pollak units. Promotes leavening, improves flavor and storage, accentuates Maillard reaction. Resealable Doypack. Use at 1-3% by weight of flour.
€8,40
In stock
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Crystallized diastatic barley malt extract powder is used in professional baking to promote leavening and accentuate the Maillard reaction-the chemical reaction that gives the crust that golden color and fragrance characteristic of great leavened goods.
It is added directly into the dough in a ratio of 1-3% on the weight of the flour (10-30g per kg of flour). It improves the structure of the gluten mesh, promotes and stabilizes leavening, improves flavors and aromas, and lengthens the shelf life of the finished product. The re-sealable zippered Doypack pouch provides maximum protection from contamination and maintains enzyme properties over time.
INGREDIENTI PRINCIPALI
Barley malt extract
DATA SHEET
✅ Diastatic power: 5,000 Pollak units
✅ Protein: 4.5 g/of
✅ Carbohydrates: 90 g
✅ Sugars: 49 g
✅ Energy: 383 Kcal
✅ Dosage: 1-3% on flour weight (10-30g per kg)
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Do you have any questions?
It is added directly to the dough in a percentage of 1-3% on the weight of the flour, or 10-30g per kg of flour. It dissolves easily as it is a crystallized powder.
Diastatic malt has its own enzymatic power and acts directly on the starches in the dough, accelerating and stabilizing leavening. Non-diastatic malt is exclusively maltose (sugar) and serves mainly as a flavor enhancer.
It is ideal for pizza, bread, focaccia, large leavened goods, and any dough that requires outside help for optimal leavening and a golden crust.
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