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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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£1.59 Includes VAT

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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.

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Manufacturer BakeryBits

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Related Categories

Ingredients  Ingredients for Crumb, Colour and Bite 

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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:
  • 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%.
  • Can you tell me the Lintner value of the Diax value?Thank you.
    Our Diax is 120-180 Lintner, you can find more information in the data sheet on the product page.
  • Can this and the nut brown malt four be shipped to the United States?
    Yes, these can be shipped overseas including to US.
  • Can Diax be frozen?
    The enzymes will not be denatured by low temperatures, but moisture ingress is the biggest issue. We could not recommend it as we’ve never tried it, but if you decide to try it, you will need to ensure that it’s packed in an airtight container with no airspace.
  • hi, please could you tell me if this, or any other of your flours, is unbleached? Thanks, and best wishes XXXX
    Hello, I can confirm that all of our flour is unbleached.

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