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Improve Your Sourdough with Quality Diastatic Malt
- Location: Brisbane, Australia
Diastatic malt powder is a natural ingredient made from sprouted barley or wheat, used by bakers to boost dough rise, flavour, colour, and texture. It adds the enzymes missing in Australian white flour, helping sourdough perform better. Use pure diastatic malt at 0.1 percent or our Diastatic Malt 10 blend at 10 g per kg of flour for easier, consistent baking results.
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