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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
Diastatic barley malt extract in syrup with 12,000 Pollak units. Promotes rising, accentuates Maillard reaction and improves crust and storage. Drip-saving squeeze container. Use at 1-3% by weight of flour.
€8,90
In stock
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Diastatic barley malt extract in syrup with a diastatic power of 12,000 Pollak units is used in professional baking to promote leavening and accentuate the Maillard reaction, the chemical reaction that gives the crust that characteristic golden color and fragrance.
It is added to the dough in a ratio of 1-3% on flour weight (10-30g per kg of flour). The handy soft plastic container with a drip-saving squeezer cap ensures accurate dosing and total protection from contamination, making this product ideal for both professional and home use.
INGREDIENTI PRINCIPALI
Barley malt extract
DATA SHEET
✅ Diastatic power: 12,000 Pollak units
✅ Protein: 5.4 g
✅ Carbohydrates: 70 g
✅ Sugars: 45 g
✅ Energy: 303 Kcal
✅ Dosage: 1-3% on flour weight (10-30g per kg)
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Do you have any questions?
Malt in syrup has a diastatic power of 12,000 Pollak units, higher than the 5,000-unit crystallized version. The powder version is easier to weigh accurately; the syrup version is more convenient to dose with the squeeze cap.
It is added directly to the dough water at a rate of 1-3% by weight of the flour. The squeezer cap allows it to be dosed directly from the bottle without waste.
It is ideal for pizza, bread, focaccia, burger buns, poolish and biga. It stabilizes and promotes leavening and gives the crust an even golden color.
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