Organic baking malt enzyme-active (diastatic) / light

We offer the following diastatic malt flours:
- Barley malt
- Wheat malt
- Spelt malt flour

Diastases are a group of amylases (enzymes) which are able to break down starch into sugar.
They occur naturally in grain and are activated and multiplied during germination.
How "active" they are is described by the diastatic power. This parameter sets the time and quantity of degraded starch in relation to each other.

Diastatic malt flours tend to be used for light-colored doughs with little husk content, e.g. wheat rolls and baguettes.
It can also be added to mixed breads, but the higher the proportion of rye, the lower the proportion of enzyme-active malt. Enzyme-active malt can also be added. The amount of enzyme-active baking malt used always varies depending on the flour used and the method used to produce the baked goods. Temperatures and dough resting times as well as the flour's own enzymes influence the quantities added. The perfect amount can be found out quite quickly with a little experimentation. You should start with around 1% of the flour quantity. It usually settles somewhere between 0.5 and 3 %.