Click image to zoom in
Drag to pan · click to reset
Roasted malt for bread making (diastatic)
Notify me when available
Enter your details below to receive a notification when this product is back in stock.
This product is discounted because it has an approaching expiration date!
Log in to earn 3 points for this action. Log in
This is the earliest available start date.
Until failed or canceled
This is the earliest available start date.
Until failed or canceled
This is the earliest available start date.
Until failed or canceled
This is the earliest available start date.
Until failed or canceled
Please select product options before continuing.
Log in to earn 3 points for this action. Log in
Frequently bought together
Description / Roasted malt for bread making (diastatic)
Diastatic roasted malt for baking
Roasted malt is a key ingredient in bread making, especially for dark rye bread. It's a blend of roasted barley flour and malt extract, which gives bread a pleasant black color. Roasted malt is also an excellent addition to pizza, focaccia, biscuits, and other baked goods.
How to use diastatic roasted malt
Diastatic roasted malt can be used in different quantities, depending on the type of bread you want to make. For a very dark bread, we recommend using 2 to 5% of the flour weight. For a nice dark rye bread, we recommend using about 3% of the flour weight. For a lighter rye bread, we recommend using about 2% of the flour weight.
More Information
| General Information | |
|---|---|
| Average Nutritional Values per 100g | |
|---|---|
Product attributes disclaimer Contact us to confirm