Non-Diastatic Malt Powder

Malted barley powder with enzymes deactivated through controlled heat treatment, used as a flavor and color ingredient rather than as a fermentation aid. Provides the malty flavor profile without the enzymatic activity that affects dough properties.

Tan to medium brown free-flowing powder with pronounced sweet, malty, slightly caramel aroma. The deactivated enzymes mean the product functions purely as a flavor and color contributor rather than as a starch-breakdown enzyme source.

We supply food-grade Non-Diastatic Malt Powder from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include light non-diastatic malt, medium roasted, dark roasted for intense malt flavor, and organic-certified grades.

Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, color value, sugar content, and microbiology.

Non-diastatic malt powder addresses a fundamental challenge in bread and bakery formulation: how to capture the prized malty flavor without introducing the enzymatic activity that affects dough properties and final product quality.

The product is produced by heat-treating malted barley after the malting process, deactivating the alpha-amylase and beta-amylase enzymes while preserving the sweet, malty flavor compounds and natural sugars developed during germination.

The most familiar consumer application is the malted milkshake, where the malt powder provides both the distinctive flavor and the characteristic creaminess. Malted milk powder formulations combine non-diastatic malt with milk solids for traditional malted milk drinks and confections.

In bagel manufacturing, non-diastatic malt is preferred over diastatic malt for flavor enhancement, allowing the baker to control enzyme activity separately through diastatic malt or other enzyme sources, while building the characteristic malty flavor of traditional New York bagels.

• Bagel manufacturing for flavor without affecting dough chemistry
• Malted milkshake and malt beverage manufacturing
• Malted milk powder formulations
• Cookies and biscuits requiring malt flavor
• Cereal and breakfast bar manufacturing
• Bread applications for flavor and color without enzyme activity
• Pretzel applications for flavor depth
• Beer-flavored snack and bakery applications