barley grains

Non-diastatic malt is a product of sprouted grains which is used to add color and aroma to baked goods.

Non-Diastatic Malt

What is Non-Diastatic Malt?

Malt is a product of sprouted barley. Non-diastatic malt does not have any enzyme functionality and is used mainly for its color and aroma.


Malt is produced from sprouted grains, typically barley (more economical); however wheat and rice grains may be used as well.


Non-diastatic malt is kilned and dried at temperatures over 160oF that kills all the enzymes in the malt.  Therefore, non-diastatic malt is mainly used for its flavor, not its functionality. Non-diastatic malt is high in reducing sugars, which aids in the Maillard reaction. When added to formulas, it mainly functions as a flavoring aid as well as some added crust color. In bagels, it is usually added to the boiling water to provide a good color and aroma to the bagel.


Non-diastatic malt is available in liquid or powder form and at varying degrees of darkness. Its usage level is dependent on the desired flavor to be obtained.