Baking diastatic malt syrup or more familiarly known as barley malt syrup is widely used for making artisan bread including sourdough, unlike non-diastatic malt used for candy and flavorings, this baking malt has amylase enzyme activity which is useful for improving the quality of fermentation in the dough to produce bread with larger cavities and larger bread volume.
The dosage is 0.5-2% of the weight of the flour, depending on the type of flour used. Malt syrup has the same function as malt powder and can be used in the same amount as malt powder.
Malt syrup can be added to the final dough or added when making 'levain'.
The addition of Malt syrup to the dough can speed up the fermentation time/floor time by up to 20%.
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