250g pack for artisan bread baking.

Made from certified organic NZ grown Barley and fresh milled to order - its not bulked milled and stored - I mill your individual order on the day I despatch and write the mill date on the bag.

Diastatic malt is a well kept secret of traditional artisan bread bakers. It is rich with minerals & enzymes that act as natural preservatives & boost the nutritional value of breads.

Further, the reaction of the malt with yeasts & flour enhances the texture, size, appearance and flavour of your bread.

Artisan breads with diastatic malt powder added will have superior crust colour, crumb texture & sweeter natural flavour.

Diastatic malt is important to have in doughs (yeasted or sourdough) that have long fermentation times or are retarded overnight in the fridge.

"Diastatic" refers to the natural enzymes that are created as the live grain sprouts.

These natural enzymes when mixed into bread doughs help convert starches in the flour to sugars, which then feed the yeasts.

Only a small amount of diastatic malt is added to the flour, typically @ 0.5% of the total amount of flour used for a loaf of bread. For example for a loaf containing 500g of flour, add 2.5g of diastatic malt (half a teaspoon is aprox 2.5g).

You are bidding on 250g of freshly ground organic NZ diastatic malt powder. Its a benefit for you I mill fresh to order.

250g is an ample amount for home bakers as you only use small amounts per bake.

If you want more than 250g let me know and I will advise combined freight cost to your delivery address.

Photo - My organic 'pain au levain' sourdough contains diastatic malt.

S=R

Happy to combine with any of my other listings ...

Brød & Taylor Folding Proofer (photo 2)

Danish Dough Whisks

Lame Knives (bread scoring knives)

Organic NZ Sourdough cultures

High quality natural fibre German Banneton Bread proving bowls

NZ made Pizza/Bread Peels

nchun