Description
Malted barley flour with active alpha-amylase and beta-amylase enzymes, used in bread and bagel manufacturing to enhance fermentation activity, crust browning, and finished product flavor.
Light tan to cream free-flowing powder with characteristic sweet malty aroma. The active enzymes break down damaged starch into fermentable sugars during dough mixing and bulk fermentation.
We supply food-grade Diastatic Malt Powder from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include standard 60 to 80 Lintner activity, high-activity 100 Lintner grade, and standardized grades blended with flour carrier for precision dosing.
Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, alpha-amylase activity (Lintner units), and microbiology.
Introduction
Malted barley has been used in bread baking for centuries, with traditional bagel recipes and many European bread styles relying on malt for proper crust development and fermentation activity.
The malting process involves controlled germination of barley grain, which activates natural amylase enzymes that the seedling would normally use to break down stored starch. The germination is halted by drying, preserving the active enzymes for use in baking.
Diastatic malt powder provides these active enzymes to bread dough, where they break down damaged starch into fermentable sugars. This enhances yeast activity, particularly in long-fermentation and cold-fermentation processes where natural sugars in flour are quickly depleted.
The enzyme activity also contributes to crust browning through Maillard reactions between the released sugars and dough proteins during baking, producing the characteristic deep crust color of well-made artisan bread and bagels.
Where it is used
- Bagel manufacturing for proper boiling crust development
- Artisan bread formulations enhancing fermentation
- Pretzel manufacturing for crust color
- Pizza dough for fermentation activity
- Hard roll and Kaiser roll production
- Specialty bread with extended cold fermentation
- Foodservice fresh bread production
- Bakery chain artisan-style product lines
Technical data
| Item | Specification |
|---|---|
| Appearance | Light tan to cream free-flowing powder |
| Moisture | ≤ 8.0% |
| Alpha-amylase activity | 60 to 100 Lintner units |
| Dosing | 0.1% to 0.5% flour basis |
| Mesh size | 60 to 80 mesh |
| Total plate count | ≤ 10,000 cfu/g |
| Salmonella | Negative in 25g |
| Grade | Pure or carrier-blended per customer specification |
| Activity | Standardized per customer specification |
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