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Diastatic Malt Powder, 1 lb.

from Barry Farm
67 customer reviews
| 10 answered questions

Price: $8.99 & FREE Shipping on orders over $35. Details
In Stock.
Sold by Charlie Bean Company and Fulfilled by Amazon. Gift-wrap available.
  • 1 pound bag
  • This is a blend of flour, dextrose, and barley malt powder.
  • Save money with combined shipping by ordering several items from Barry Farm.
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$8.99 & FREE Shipping on orders over $35. Details In Stock. Sold by Charlie Bean Company and Fulfilled by Amazon. Gift-wrap available.

Frequently Bought Together

Diastatic Malt Powder, 1 lb. + Bakers Couche - Flax Linen Proofing Cloth 26''x35''
Price for both: $26.94

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Product Description

Diastatic Malt Powder, 1 lb.

Product Details

  • Item Weight: 1 pounds
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • ASIN: B0001AVRRE
  • UPC: 050647107778
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (67 customer reviews)
  • Amazon Best Sellers Rank: #3,368 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

64 of 64 people found the following review helpful By R. Butarbutar on November 13, 2012
Verified Purchase
I've been baking on and off for about 4 years now and have always been disappointed that I could neither get the smell nor the rise (oven spring) of a professional bakery. After recently deciding to use diastatic malt powder(around 1/2 to 1 tsp per loaf) and Peter Reinhart's cold-temp rise method, I finally made the most delicious bread I have ever made. My house smelled exactly like my favorite bakery in Berkeley!

Be careful about a couple of things...

1) more than 1 tsp per loaf, then you run the risk of having gummy-textured bread
2) most commercial bread flour already have malted barley flour added
3) DIASTATIC and NON-DIASTATIC are completely different. The latter is used only as a flavoring/sweetener; it really doesn't change the behavior of your dough
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26 of 27 people found the following review helpful By SW TOP 500 REVIEWERVINE VOICE on April 24, 2011
Verified Purchase
After reading some positive reviews and recommendations from places like King Arthur Flour, I decided to give this bread add-in a try. I was skeptical a tablespoon or too would make a difference in my bread but it does seem to increase shelf life and slightly soften texture of all the loaves and rolls I've tried it with so far (sourdough, sweet rolls, dinner rolls). There is no distinct taste difference but the dough gets (much) easier to work with after the addition and it even seems to boost the rise a bit.

Not an essential bread-making tool, but if you make from-scratch loaves a few times a week, like I do, a tiny, yet worthwhile investment and great addition to your pantry. A pretty good, overall "secret" ingredient.
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20 of 20 people found the following review helpful By Donald W. Eckard on May 28, 2010
Verified Purchase
I have already made several products; Baguettes, Bagels, Balysee, and I even used this malt into my donuts. Excellent flavor and this malt was easy to use in place of malt syrup (just use 85% of the dry malt of the total syrup needed).
I will be back to purchase more of this product in the future.
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75 of 91 people found the following review helpful By tww99 on January 28, 2013
When heated above 120-130F, it looses its diastatic ability. This enzyme rich substance is made from milled freshly germinating barley seeds when the diastatic enzymes are at their maximum concentration, which serves the purpose of breaking down the starchy stored sugar in the grain so that plenty of glucose is available for the young plant's rapid growth.

When we let a simple cracker slow dissolve in our mouth, after a few seconds if not swallowed, sweetness increases because of the amylase enzyme in our saliva breaks the sucrose (half glucose + half fructose) down and by doing so increases sweetness. What is unique about barley is it's high maltose (half glucose + half glucose) content. The amylase in our saliva can't break maltose down. The enzyme 'maltase' to break maltose down, though in many creatures internally (humans, but only after GI absorption into the blood), is difficult to come by in the world of chemistry put in a bottle. Diastatic Malt is the only source I could find on the internet.

The ability of diastatic malt to cleave maltose into simple glucose is especially important healthwise because the human body reacts best by far to pure glucose, not fructose or galactose. Because non-glucose simple sugars are not favorably pushed into cells for energy, they hang around in the bloodstream and have a nasty tendency to attach themselves to proteins in our bodies (called glycation) which deactivates some of our body's key enzymes, thereby making us metabolically 'sick'. The world of OBESITY and Diabetes enters here which is most simply measured by one's A1C blood level. A1C measures the degree to which these non-glucose sugars have bound themselves to our blood proteins.
Read more ›
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17 of 19 people found the following review helpful By Nennena on April 28, 2010
First of all, the malt arrived super fast via priority mail, which I didn't expect and was very pleased by.
The product was well packaged and fresh. It worked wonderfully, and I could see the difference between the focaccia I made using it and the one without.
I highly recommend this product and the seller as well!
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9 of 9 people found the following review helpful By Aussie Di on June 21, 2013
Verified Purchase
Read about malt powder for bread baking, still adjusting the amount but finding roughly 1 teaspoon to 3 cups of flour works well. It improved the rise and the crust is fantastic. I am using an older model bread machine.
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10 of 11 people found the following review helpful By Graham Kent on March 1, 2009
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Barry Farm's malt powder is well packaged, clean, inexpensive and shipped quickly. I've already made a second purchase!
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7 of 7 people found the following review helpful By J. Feldman on August 1, 2013
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The product I received was in a jar, not a bag. This is the secret ingredient for bagels and is easier to work with than malt barley syrup.
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Most Recent Customer Reviews

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