Diaststic & Non-Diastatic Malt


Hello,
Just curious if you can use Diaststic & Non-Diastatic Malt together when making dough?

Thank you!

Matt D.
posted 19 days ago

Save 0

Matt,

Non-diastatic malt is basically just a sweetener and browning agent, much like sugar or honey.

Diastatic malt, on the other hand, helps with dough fermentation, browning and development. What you want is the low-diastatic malt (20 degree Lintner).

http://nybakers.com/index.php?main_page=product_info&cPath=6&products_id=60

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Mike K.
posted 18 days ago


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