Diastatic Malt Powder (7oz) Dry Malt Powder for Baking, Improve Dough Rise, Enhance Bread Texture and Flavor, Perfect for Bread and Pizza, Non-GMO Sourced, Premium Quality, 100% Malted Barley Flour

My husband and I have been making pizza dough and handmade pizzas for a few years now. I started using a different brand of diastatic malt powder in 2020. Supposed to make a big difference in your dough. Well, last week I realized our had expired quite a while ago so I ordered this kind. It’s a much smaller bag for just about the same money, but I figured I’d give it a shot. Oh my word!! The difference in the dough with just 1 teaspoon of the malt powder to 900grans of flour was absolutely AMAZING!!! My husband said it was very easy to work with and we were both blown away by the huge and numerous air pockets.I will be keeping the package in the freezer since it is now open. It will last much longer this way.Not only were there numerous air pockets, but the flavor seemed improved as well. I always thought my recipe was missing something and this is definitely it! I am hooked for life with this powder. I cannot wait to make French and/or Italian bread with this addition.

Great product. Do not hesitate to buy!

**Diastatic Malt Powder (7oz) – 100% Malted Barley Flour****Rating: 4.8 / 5****Overview**This 7oz Diastatic Malt Powder is a secret-weapon ingredient for home bakers looking to achieve bakery-quality crust, crumb, and rise in handcrafted breads, bagels, and pizza doughs. Made entirely from 100% Non-GMO malted barley flour, this powder contains active enzymes that break down starch into fermentable sugars, fueling yeast activity and delivering a deep, golden-brown crust with a distinct, rich flavor profile.---### Key Specifications & Performance| Feature | Details & Baking Impact || --- | --- || **Ingredients** | **100% Pure Malted Barley Flour**—Non-GMO sourced with no added sugars, fillers, or artificial anti-caking agents. || **Enzyme Activity** | **Diastatic (Active)**—contains natural alpha and beta amylase enzymes that convert dough starches into simple sugars. || **Net Weight** | **7 oz (198g)**—packaged in a resealable pouch designed to protect active enzymes from moisture and air exposure. || **Baking Benefits** | Accelerates dough rise, improves oven spring, relaxes gluten for easier shaping, and promotes deep caramelization. || **Primary Uses** | Bagels, sourdoughs, artisan hearth breads, pretzel doughs, and long-fermentation pizza crusts. |---### Pros & Cons**Pros:*** **Superior Rise & Oven Spring:** Active enzymes give yeast a steady supply of food, resulting in stronger, more consistent proofing and dramatic volume in the oven.* **Gorgeous Crust Color:** The extra simple sugars created by the malt promote Maillard browning, yielding a deep mahogany crust without making the bread overly sweet.* **Softer Crumb & Better Texture:** Helps retain moisture in the crumb, extending the shelf life and freshness of baked loaves.* **Highly Concentrated:** A little goes a very long way; a 7oz bag yields dozens of artisan loaves.**Cons:*** **Easy to Overuse:** Using too much can make the dough overly sticky, gummy, or collapse during baking due to excessive starch breakdown.* **Specific Application:** Designed for yeast-leavened doughs; not intended for quick breads, cakes, or non-yeasted pastries.---### Baker's Usage & Dosing GuideDiastatic malt powder is powerful, so precision is key when adding it to your dry ingredients:* **Standard Dosage:** Use **0.5% to 1%** of your total flour weight. This translates to roughly **$\frac{1}{2}$ to 1 teaspoon per 3 cups (approx. 500g) of flour**.* **Long Fermentations:** If doing a cold-proofed pizza dough or multi-day sourdough, stick to the lower end ($\frac{1}{2}$ tsp) to prevent the dough from getting too slack over time.---### VerdictThe **7oz Diastatic Malt Powder** is an essential upgrade for any serious home baker or pizza enthusiast. By naturally boosting yeast vigor and crust coloration, it bridges the gap between home-kitchen results and professional artisan bakery quality at a very minimal cost per batch.

Takes my pizza dough to the next level!!!

First time trying it for bread. It work and the bread was soft

I accidentally purchased the diastatic version instead of non-diastatic, but it actually worked out in a really interesting way. This stuff definitely does its job! My yeast went wild and the dough rose like crazy. My bagels ended up huge (borderline comical), but the texture was great and the flavor was noticeably richer and more complex.If you’re looking to boost fermentation and get a strong rise, this will absolutely deliver. Just be aware it’s very active, so a little probably goes a long way depending on what you’re making. Happy accident overall!

Needed to replace the diastatic malt as I was running very low, and this seemed like a good deal.Price vs. weight was just right.It works like it should, as I use it with some of my sourdough breads that need it, and it gives me good results like my previous brand.It’ll last me a long time, cause I use sparingly, and truly a little goes a long way when it comes to diastatic malt powder.Also, the sealing band actually works: many times once you open, the thin powder gets in the way of resealing the package, but this seals as intended, so it maintain freshness. I keep in airtight container in original packaging.I will buy this again. I recommend.

I just use a tablespoon for every batch of sourdough bread that I bake. The bread comes out airier and with a better overall flavor.

Definitely gives yeast a boost.

Good

fonctionne tres bien pain plus moelleux meilleur saveur

Une pâte à pizza comme au resto,tendre et aéré ❤️

I absolutely love this one but the price has gone up by so much since I started buying it and I can no longer justify it. I think the company, like many others, has gotten too greedy.