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Dry malt (Diastatic) 1.5 Pounds in plastic jar, sealed for freshness
Formulated to provide an economical combination of enzymatic activity, sweetness and appealing crust color to baked goods
Malted barley flour, dextrose, flour

Description

A free flowing diastatic powder, old fashion dry malt powder is formulated to provide an economical combination of enzymatic activity, sweetness and appealing crust color to baked goods. When replacing diastatic syrup, use the same levels and add 4 ounce of water for every pound of dry malt powder. Great for bread, rolls, buns, crackers, sweet dough, cakes, cookies and all products which require a true natural malt flavor.