Malt is one of the oldest baking ingredients, and in addition it is totally natural.

Malts containing active enzymes accelerate the breakdown of starch, and they supply yeasts with fermentable sugars more quickly. The sugars that are not converted by the yeasts improve the browning of crust and ensure loose, moist crumbs.

Diastases are a group of enzymes that are amylases, which are able to break starch down into sugar. They occur naturally in grain, and they are activated and multiplied by the germination that takes place during steeping. The so-called diastasic force, which expresses the time and amount of the starch that is broken down as a ratio, provides information about the activity of the diastatic malt powder.

When producing diastatic malts, our malting process is optimized in such a way that the cereal grains form as many enzymes as possible during the germination process, and these are also obtained in the kiln.

Diastatic Kling barley malt

Diastatic Kling barley malt with active enzymes can dramatically improve the quality and taste of bread, wheat buns, and rolls due to its diastatic force. All of this is achieved in a very natural way. Our diastatic barley malt can also be used to improve the quality of flour when the amylase activity is too low.

Our enzymatic diastatic malt is produced from the best winter barley that is grown in areas where it is traditionally cultivated.

Diastatic Kling wheat malt

Diastatic Kling wheat malt with active enzymes can dramatically improve the quality and taste of bread, wheat buns, and rolls due to its diastatic force. All of this is achieved in a very natural way. Our diastatic wheat malt is also used to improve flour quality when amylase activity is too low.

Our diastatic malt is produced using the best quality wheat.

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