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Diax - Diastatic Malt Flour

BB-054 | Product Shipped Worldwide
£1.59 Includes VAT

Quick Overview

Diax Malt Flour or Diastatic enzyme active malt flour, made from finely ground malted barley used to give improved rise, softer crumb and more crust colour development without the need for adding sugar.

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Diax - Diastatic Malt Flour

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  • Diax - Diastatic Malt Flour

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£1.59 Includes VAT

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Details

Diax Malt Flour – Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used - but not limited to - sticky malt bread, dinner rolls and Vienna bread and is especially useful for doughs made with over 30% prefermented flour or where there is to be a long fermentation to improve the fermentation vigour, crust colour and flavour. 

BakeryBits has a range of high-quality, specialist malted ingredients used by professional bakers but not normally available in smaller, more manageable quantities. Each has characteristics that change the bread colour, flavour, crust, crumb or rise in specific ways and are used to enhanced speciality breads and rolls. The typical uses of each malted ingredient are listed, but these are guides rather than rules - experiment! Some recipes using Muntons ingredients here.

Additional Information

Product Gift N/A
Manufacturer BakeryBits

Related Categories

Ingredients  Malted Flour 

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Product FAQs

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  • Can malted flour be sent to Australia?
    Yes, Australian customs is happy to allow malted flour into Australia and simply ask that we attach a clear note to the parcel to indicate the content.
  • Are the malted products from Muntons kosher?
    Yes, they are. Current certification may be found here: http://www.muntons.com/wp-content/uploads/2012/12/Kosher-2013.pdf
  • Hi, I have recipe which includes the ingredient 'malt powder' is this product the same? I wish to make ciabatta and bagels.thanks
    Malt Powder in this context refers to Diax - diastatic malted flour - search for Diax in the search box.
  • Is this pure diastatic malt, or is it blended with other flour? I ask because pure diastatic malt is typically used at 1g/kg of flour, rather than 5-10g/kg as recommended here. If so, what flour is used, and what is the ratio of diastatic malt to flour? T
    The diax is 100% diax, not blended with anything else and is intended to be used at 0.5-1%.

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