100G

Diastatic malt flour is a baking booster that adds a sweet touch and helps dough rise better. Made from sprouted barley, it’s packed with enzymes that break down starches into sugars, feeding the yeast in your dough. This gives bread a golden crust, better texture, and helps it stay fresh longer. Just a small amount is enough – usually 1-2% of your total flour weight. Great for bread, pizza, and bagels, diastatic malt flour is the secret to bakery-style results at home!