Diastatic Malt Powder 60° Lintner 16 oz. - (1lb) Bag, Made by Red Star® Yeast Company

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Diastatic Malt Powder 60° Lintner 16 Features

• 60 Degrees Lintner (enzyme activity. DON'T SETTLE FOR LESS ENZYME ACTIVITY. Less enzyme activity means you will use 3 to 4 times as much powder.

• Enzymic activity is ideal for dough conditioning and sourdough starters.

• Mellows the gluten for a smoother oven-spring.

• Supplies carbohydrates, soluble protein and fermentable sugars for improved fermentation, flavor, and color enhancement.

• Usage: 0.5 to 5 % based on flour weight.

• Natural humectant to extend shelf life and retain freshness.

• Made in the U.S.A.

About Diastatic Malt Powder 60° Lintner 16

DRY - Diastatic (natural barley enzyme still active). Malt Powder an excellent dough enhancer. Diastatic powder, formulated to provide an economical combination of enzymatic activity, sweetness and appealing crust color to baked goods. This product is a blend of malted barley flour, wheat flour and dextrose. It is a sweet, light-colored powder designed for use in all types of yeast-raised doughs. Enzymatic action provides sugars for improved fermentation and mellows the gluten for better oven spring. Supplies carbohydrates, soluble protein and fermentable sugars for flavor and crust color enhancement. Diastatic Powder may be used in place of diastatic syrup to provide the ease of handling with dry ingredient mixing. To obtain an enzyme activity equivalent to that of diastatic syrup, an equal weight of powder should be used. Additional water (approximately 4 ounces per pound of dry malt) can be added. Non-GMO by Bio-Checked