Diastatic Barley Malt Powder Vegan OU Kosher Certified - 400g/14oz

I was using another brand of diastatic barley malt powder for my bagels. It was ok, but I wasn’t getting quite the results I was looking for. I ordered this brand because I could get it sooner and I was pleasantly surprised. My bagels are usually good, but this time they were GREAT. I will be using more of this brand’s products. I’m a former chef and a perfectionist in the kitchen.

Learned about this type of product on a youtube video and can clearly see the improvement to any bread I make. Helps with the rise, texture, and adds a bit of added nutrition and good flavor too.

Good product for bread making. I use it in some of my sourdough loaves, works great for semolina and basic loaves, which is all I needed it for. Helps with rising. There’s no flavor change imho but maybe others can tell? I dissolve into water before adding it to the starter, and then the flour. I bought the small bag first, then the larger one which is a much better price deal. A little hoes a long way, like 4 g of it will do for a very large loaf (up to 1 kg of flour), or two loaves. I’ll buy again.

I used to have trouble getting my sourdough to brown without getting too hard. I’ve used washes, egg, oil, water, but adding small amount of this a) works better b) way easy. Ignore the scary name. It’s nothing more than sprouted wheat that let grow for a few hours and then dried and then ground. The taste of the powder in bag is mild, not exactly like whole wheat or bran, but close to that and very mild, plus at 1 teaspoon per 4 cups of flour, you will not notice. At such a small dose be sure to mix it into the water before I add the water to flour, very easy to get it evenly mixed.

Good malt powder, excellent for pizza, bread, and bagels

My son is the baker in the family. The rolls he made with this were phenomenal!

The recipe I make for sourdough pretzels (King Arthur site) uses diastatic malt powder—two to three tablespoons per batch so this 14 ounce pouch lasts quite a while. This particular brand is working well and imparts a pleasantly mild malt flavor. The powder should be kept below 90 degrees Fahrenheit, I keep it in the refrigerator. Locally I have to search for this product so finding it here is a real time saver. The pouch that holds the malt powder is re-sealable. To estimate shelf-life, the Best By date is 20 months in the future although the date will vary. Excellent.

If you make the typical NY style of water bagels or soft fat pretzels this powder works like magic! Simmered in water for 30 seconds on each side with a tablespoon or two of this powder will yield excellent results.