Enhance bread flavor and crumb color with non-diastatic malt.

Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color or aroma pop, look into non-diastatic malt. It is extracted from barley using the following steps:

  1. Sprouting (malting)
  2. Germination
  3. Kilned/roasting
  4. Milling

How is it different than regular malt? It comes down to the enzyme content or activity. Because the malt is kilned, this stops the enzymatic activity. Because it’s high in maltose (a reducing sugar), it adds in flavor and crust color. It also acts as food for the yeast.

Baking tips

Non-diastatic malts for baking applications are available commercially in a variety of forms, including flour, extract and syrup. A few uses include:

  • Bagels
  • Breads
  • Crackers
  • Sweetener

Suggested usage levels of non-diastatic malt in yeast-leavened bakery products:

Product Baker’s % Dough System NDM form Comments
100% whole wheat bread 2 Straight Dough Syrup Table sugar also added
Challah 0.6 Straight Dough Syrup Table sugar also added
Milk Bread 1 Straight Dough Syrup Table sugar also added
American Rye Bread and Rolls 2.5 Straight Dough Syrup Either use molasses or non-diastatic malt syrupTable sugar not included
French Bread 1 Pre-ferment (Poolish) Syrup Table sugar not includedNon-diastatic malt syrup added at pre-ferment side
White Pan Bread 0.5 Sponge and Dough Syrup Table sugar also added at dough sideNon-diastatic malt added at sponge side
Vienna Bread 1 Straight Dough Syrup Table sugar also added
Italian White Pan Bread 0.5 Straight Dough Syrup Table sugar not included

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