Veggy Duck - Diastatic Malt Extract (350g) | Barley Malt for Bread Making | High Diastatic Power | Made in Italy

As above. I find to use about 25g to 500g of strong bread flour gives a real good taste to most breads I have tried. Especially a French type baguette. It is a very good hack for making a bakery tasty baguette. Will work with Sourdough too and helps take away the slightly bitter taste sometimes associated with some sourdough starters. However I have noticed with sourdough, it definitely adds to the proofing time as the natural yeasts seem to take longer to ferment with this stuff added. However, with regular yeast it really does add a little something extra to the overall flavour. Highly recommend.

We use the malt powder in Malaysia to feed the sour dough when mixing the culture with the flour. We are very happy the way the malt affects positively the taste and since we use it the dough rises much better and makes the bread kind of lighter

Excellent quality malt extract purchased for bread making,I am retired Baker so obviously make our own bread and this improves my wholemeal and white bread massively, only slight negative a bit expensive

A MUST for sourdough bakers! Bought this malt powder for making sourdough bagels, decided to add just 5 grams/per 1kg flour, into my bread dough (after autolyse with the salt and levain), and the resulting baked bread is so fluffy and soft! I am still learning but Oh My! Next bake I will get another try at the bagels, hopefully this malt powder will be the missing link that helps them to rise better and make them softer and not so chewy. Absolutely recommend!!

Added great taste to dough dough loaf

Excellent Product

I don't need to taste it. It's a rising agent for my Panettone recipe. I only need a teaspoon and as the recipe also needs Pasta Madre, I don't really know how well it works. I may be left with a whole bag full. With that in mind it was a very expensive item.

Brought this as an ingredient to make malt loaf the loaf turned out amazing.

Tolles Produkt,wieder bestellt...mein Brot würd damit sehr kross

Un vero portento, utilizzato nelle giuste dosi nell’impasto delle focaccia genovese garantisce un risultato sbalorditivo. Grazie mille

Ideal for bread and tea bread making. Will certainly order again. Prompt delivery too.

Tolles Backmalz für meine Brote.

Estratto di malto d'orzo in pasta con elevato potere diastasico (circa 12.000 unità Pollak), ideale per panificazione professionale e casalinga, favorisce lievitazione ottimale, morbidezza e reazione di Maillard per crosta dorata. Dolcificante naturale da orzo, versatile per biga, poolish, focacce, pizza al trancio e grandi lievitati, dosaggio facile grazie al contenitore squeezable anti-contaminazione. Perfetto per esperimenti di pizza e baking come i miei, con risultati soffici e aromatici – qualità costante per lievitazioni lunghe!