“This diastatic malt flour has given my breads a much better texture. My crusty breads have a more open crumb and my enriched bread rolls are more pillowy and dense”
“I use this now in all my bread bakes. It gives a crust colour, texture and flavour that I wouldn’t be without. Adds too to the crumb quality. Well worth buying.”
“Used to great effect at amount of 1% in a number of different bakes including sourdough, plain and enriched dough recipes. Particulary effective with my last enriched dough to give a light and voluminous result . A powerful addition to the baking ingredient store”
