A blend of malted barley and flour designed to support yeast fermentation and dough development in breads, bagels, and other baked goods.

Features:

• Helps support dough rise and fermentation activity
• Contributes to crust color and overall texture
• Suitable for use in bread, bagel, pizza dough, and other yeast-leavened recipes
• Recommended usage: ½–1 teaspoon per 1 cup of flour

Diastatic malt powder contains naturally occurring enzymes that assist in converting starches into sugars that yeast can utilize during fermentation. It is particularly useful when working with flours that do not contain added malted barley, such as many whole wheat and organic flours.

For best results, use sparingly according to recipe requirements.

Note: Diastatic malt powder is not the same as malted milk powder.