Red Star® Diastatic Malt Powder
Product Nos. 24000
Add flavor, enhance crust color, improve crumb texture and promote fermentation with Red Star® Diastatic Malt Powder.
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Improved Fermentation
Enzymatic action supplies fermentable sugars for improved fermentation.
Great Texture
Diastatic malted barley flour promotes starch conversion for uniform crumb structure.
Appetizing Color
Fermentable sugars enrich the flavor and create appetite-appealing browned crust.
Convenience
Powder form makes for easier scaling and lower usage level
- Bagels
- Pretzels
- Croissants & Pastry
- Rolls & Buns
- Crusty Bread
- Multigrain Bread
- Pizza
- Pan Bread
- Sweet Bread
- Flatbreads
- Whole Wheat
- Specialty
- Sourdough
- Hispanic Products
- Crackers
- Donuts
- Quickbread, Cookies, Cake
Use 0.5-5% based on flour. When replacing liquid diastatic syrup, use at the same levels and add an additional 4 ounces of water for every pound of dry malt product used.
- 50 lb bags
- 40 bags/pallet
- Shelf life is 12 months for unopened packages
- Store in cool, dry conditions in original packaging or in a clean, covered container
- Do not leave open bags exposed
Improve the taste, texture and color in a variety of baked goods with Red Star Diastatic Malt Powder.
Featured Formulas
Ingredients
These rustic, crusty loaves have an open crumb texture and come with an extra kick from the addition of Spanish rice, cherry tomatoes, and spicy red chili flakes.
Prep Time: 19+ hours
Bake Time: 30 minutes
Instructions
Prepare poolish a day in advance by mixing ingredients to light development (about 1 minute) and then place into a container to ferment overnight for 18 hours. Aim for a temperature of 26°C (79°F)
When poolish is ready, combine with flour, salt, Saf-ProAnti-Blister 3.1 or Saf-Pro Volume 3.1, malt, yeast and water into a mixer. Blend together on your mixer’s first speed for 4 minutes, and then for an additional 6 minutes on your mixer’s second speed, until fully developed. Add rice, cherry tomatoes and chili flakes and mix until combined. While mixing, maintain dough temperature at 78°F (26°C). Once the dough is prepared, let rest for 1 hour, with a fold after the first 30 minutes.
Next, divide dough into 8.8 oz (250 g) portions. Shape into squares and roll up, placing seam-side down on a baker’s couche. Proof for 1 hour in a cover rack at room temperature.
To bake, place into a preheated oven at 465°F (240°C) with the seam-side up. Bake with steam (if available) for 30 minutes. Remove from oven when golden brown and let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
