“I bought this to try, mainly for altering crust texture. I regularly make a 3lb Milk Loaf to my own recipe, so I decided to trial the Diax by replacing a proportion of the strong white flour. A word of caution here: the instructions advise to use between 0.5g-1g per 100g of flour. I chose to make my first attempt using Diax at a rate of 1g per 100g of flour. Unfortunately at this level the crust became far too chewy – however the loaf did make excellent breadcrumbs. So my advice is to start with the minimum rate of 0.5g per 100g if you are looking to adapt a recipe and go from there.”
“Bought this for a second time after finishing my first pack some while ago. I had forgotten what a great difference such a small amount makes - great rise, better texture and such good value even when just ordering this on its own thanks to the reasonable postage charges.”
“Bought this for a second time after finishing my first pack some while ago. I had forgotten what a great difference such a small amount makes - great rise, better texture and such good value even when just ordering this on its own thanks to the reasonable postage charges.”
“Fast delivery of exactly what I’d been hunting high and low for in Singapore without success. Very good product and its availability in excellent size options is perfect for the occasional home baker who only needs it in small quantities.”
“Fast delivery of exactly what I’d been hunting high and low for in Singapore without success. Very good product and its availability in excellent size options is perfect for the occasional home baker who only needs it in small quantities.”
