Non-Diastatic Malt Powder - Wholesale (6-Pack)
All malt. No drama.
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The secret behind bagel-shop bagels: toasty malt flavor and a deep golden crust from one ingredient, 100% malted barley flour. It's non-diastatic, so it's here for flavor and color - perfect for bagels, soft pretzels and pizza dough.
Size
Details
How to Use
Ingredients
Processed in a facility that also 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
Bagel-Shop Flavor
Rich, toasty malt flavor - the taste behind the bagels people drive across town for.
Gloriously Golden
A deep golden-brown crust on bagels, soft pretzels, pizza and rolls, straight from your own oven.
One Ingredient
100% malted barley flour. Non-GMO sourced, no fillers, nothing to decode.
Pairs well with
Find your next bake
Looking for ways to use your non-diastatic malt powder - wholesale? Browse the recipe collection for inspiration - we are always adding new bakes to try.
We've got answers
What's the difference between diastatic and non-diastatic malt powder?
Diastatic malt has active enzymes that feed yeast and help dough rise. Non-diastatic malt powder has those enzymes switched off, so it's all about flavor and color: toasty malt taste and a deep golden crust. Want more rise? Reach for our Diastatic Malt Powder. Want bagel-shop flavor? You're in the right place.
What does non-diastatic malt powder do in bagels?
It's the classic bagel-shop move. Malt in the dough adds that toasty, slightly sweet flavor, and malt in the dough or the boil gives bagels their deep golden-brown crust. It works the same magic in soft pretzels, pizza dough and rolls.
How much should I use?
Start with 1-2 teaspoons per cup of flour, mixed in with your dry ingredients. For bagels, you can also stir a spoonful into the boiling water. Go up a little if you want the malt flavor front and center.
Can I use it instead of barley malt syrup?
Yes. Plenty of bagel and pretzel recipes call for barley malt syrup, and non-diastatic malt powder does the same malty job in dry form - no sticky jar, no spoon that never comes clean. Just measure and mix.
Will it make my bagels taste sweet?
Just barely. You'll get a subtle, toasty malt sweetness and a deeper crust color, not a sugary bake. Most people can't name it - they just know the bagels taste right.
Is it gluten-free?
No. It is 100% malted barley flour, which contains gluten, and it is processed in a facility that also processes wheat, milk, eggs, and soy. It is not suitable for anyone avoiding gluten.
What is it made of?
One ingredient: malted barley flour. Non-GMO sourced, with no fillers and no artificial flavors.
How should I store it?
Keep it sealed in its resealable pouch somewhere cool and dry. Moisture is malt powder's only enemy, so press the zipper closed after every scoop.
