Diastatic Malt Powder
Rise to perfection
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Made from 100% malted barley flour, this dry malt powder fuels yeast, enhances texture, and improves crumb and color in bread, pizza, bagels, and more.
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Naturally Flavored
Flavor comes from natural sources - nothing artificial.
Non-GMO Sourced
Made with ingredients that are never genetically modified - verified through our sourcing.
Resealable Bag
Stays fresh between bakes in a resealable bag.
Vegan
No animal products or by-products - plant-based from start to finish.
Details
How to Use
Ingredients
Processed in a facility that processes wheat, milk, eggs, and soy.
Nutrition Facts
*The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Shipping & Returns
Built to make your bake unforgettable
Enhanced Fermentation
Feeds the yeast for a stronger, more active rise.
Perfect Golden Crust
Improves browning for that bakery-worthy color and shine.
Professional Bakery Results
The secret weapon behind better crumb, texture, and flavor.
“Now I know what has been missing from my homemade breads.”
- Katarina
Pairs well with
Find your next bake
Looking for ways to use your diastatic malt powder? Browse the recipe collection for inspiration - we are always adding new bakes to try.
What bakers say
Based on 165 verified reviews
Diastatic malt powder is a total game changer when it comes to baking bread at low temps!
Andrew
Man, this bread was super delicious with beautiful crumb.
R. ODonnell
This provided the results I was hoping for in my bagel recipe. Giving delicious flavor, beautiful color, and perfect texture.
Amy Edwards
this is one of two secret ingredients i use in my detroit deep dish pan pizza
B. Smith
We've got answers
What exactly is diastatic malt powder and how does it work?
Diastatic malt powder is a special flour made from sprouted barley that contains active enzymes (amylase). These enzymes break down starches into sugars that yeast can more readily consume, enhancing fermentation. The result? Better rise, improved texture, and that coveted golden-brown crust on your breads and pizza crusts. It's the professional baker's not-so-secret weapon for next-level breads.
What's the Lintner value of your diastatic malt powder?
Our diastatic malt powder has a strength of 80° Lintner, providing the optimal enzymatic activity for home baking. This carefully calibrated strength gives you the perfect boost for your breads without the risk of over-activity that can lead to sticky dough or collapsed loaves - a common problem with higher Lintner powders.
How much diastatic malt powder should I use in my bread recipes?
A little goes a long way! For most bread recipes, we recommend using just 1/2 to 1 teaspoon per 3 cups of flour (or about 0.5-1% of total flour weight). Using too much can result in overly sticky dough, so start conservatively. For longer fermentation recipes like sourdough, you might use even less as the natural fermentation has more time to develop sugars.
Is your diastatic malt powder gluten-free?
No, our diastatic malt powder is derived from barley, which contains gluten. Since the active enzymes in diastatic malt powder specifically work on gluten development, a gluten-free version would not provide the same benefits.
How should I store diastatic malt powder to maintain its enzymatic activity?
Store your diastatic malt powder in an airtight container in a cool, dark place. For longer-term storage, keep it in the refrigerator or freezer to preserve the enzyme activity. The enzymes can degrade with exposure to heat and moisture, so proper storage is essential for maintaining its effectiveness. When stored properly, it maintains its potency for 12 months or more.
