Malted Milk Powder
Bakes. Shakes. Better.
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That warm, toasty, caramelly depth from a great diner milkshake - now in your cookies, cakes, and frostings. Non-GMO sourced with no artificial flavors, so the malt does the talking.
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No Artificial Flavors
Real malted barley flavor - no artificial flavors, no fillers.
Non-GMO Sourced
Made with ingredients that are never genetically modified - verified through our sourcing.
Details
How to Use
Ingredients
Contains: Milk, Wheat.
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
Rich Malt Flavor
Warm, toasty, caramelly depth - the flavor from the milkshakes you grew up on.
Non-GMO Sourced
Real malted barley, wheat, and milk - non-GMO sourced, nothing artificial.
No Artificial Flavors
Six ingredients, nothing to Google. Just real malt flavor that shows up in the bake.
Pairs well with
Find your next bake
Looking for ways to use your malted milk powder? Browse the recipe collection for inspiration - we are always adding new bakes to try.
We've got answers
What is malted milk powder and what does it taste like?
Malted milk powder is made from malted barley, wheat, and milk. It has a warm, toasty, slightly caramelly flavor that adds depth to baked goods and milkshakes. Think of the rich, nostalgic flavor in a great diner milkshake. That's malt.
How is this different from just using powdered milk?
Powdered milk adds creaminess but no flavor. Malted milk powder adds that distinct toasty, malty depth that makes cookies taste bakery-made and shakes taste like they came from somewhere special. They're not interchangeable.
How much do I use in baking?
Milkshakes: 2-3 tablespoons per shake. Cookies and brownies: 1/3 to 1/2 cup added to dry ingredients. Cakes and buttercream: 1/4 to 1/2 cup. Start on the lower end and adjust - the malt flavor builds.
Will it make everything taste like a milkshake?
Not at all. In baked goods it adds a subtle toasty depth - most people can't pinpoint it, they just know something tastes better. You'd need a higher ratio for a malt-forward flavor in frosting or a shake.
Is this gluten-free?
No. This product contains malted barley and wheat, and is processed in a facility that also handles eggs and soy. It is not suitable for those with celiac disease or gluten sensitivity.
How is this different from the malted milk powder at the grocery store?
Six ingredients, and you can pronounce all of them. Most grocery-store malt powders lean on artificial flavors and fillers - ours is real malted barley, wheat, and milk, non-GMO sourced, with malt flavor that actually shows up in the bake. Made for baking, not just stirring into milk.
Is this diastatic or non-diastatic malt?
Non-diastatic - the enzymes are deactivated, so it's here for flavor, not function. Use it anywhere you want that warm malt depth. If you're after better rise and crust in bread, that's our Diastatic Malt Powder - the two are teammates, not substitutes.
Is this non-GMO sourced?
Yes - our malted milk powder is non-GMO sourced and made without artificial flavors.
