Description

Malt diastatic powder, a vital ingredient in baking, offers bakeries a natural way to improve dough fermentation and enhance bread texture. Derived from malted barley, this enzymatic powder contains active enzymes that convert starches into fermentable sugars, facilitating yeast activity and promoting a more thorough fermentation process. With its ability to break down complex carbohydrates, malt diastatic powder helps create bread with improved volume, texture, and flavor, resulting in products that boast a light, airy crumb and a rich, golden crust.