Dry Malt (Diastatic) Powder, 25 lbs
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 such as French and Italian breads.
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.
The Litner rating for Hoosier Hill Farm Dry Malt (Diastatic) Baking Powder is 60.
Shelf Life: 10-12 Months
Malted Barley Flour, Dextrose, Flour. **Contains: Wheat Ingredients.
There have been no reviews for this product.