Description
This free flowing diastatic powder was specially formulated to provide an economical combination of enzymatic activity, sweetness and appealing crust color to baked goods.
Recommended usage is 0.5 to 5% based on flour. When replacing liquid diastatic syrup, use the same levels and add an additional 4 ounces of water for every pound of malt powder used.
Use this powder in baked goods such as breads, rolls, buns, crackers, sweet doughs, cakes and cookies!
Ingredients: Malted Barley Flour, Dextrose, Flour. **Contains: Wheat Ingredients.
Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
