A high-diastatic barley malt flour used in small quantities to support fermentation and improve crust colour. The 25kg sack is aimed at bakeries and larger-scale production. Â
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Diax Diastatic Malt Flour is a high-diastatic flour made by milling malted barley. Used sparingly, it can help support fermentation, improve crust colour and encourage a fuller bake where flour is low in natural enzyme activity.
The 25kg sack is suited to bakery production where consistent small additions are made across repeated batches. Because Diax is highly active, it should be treated as a supporting functional ingredient rather than a main flour, and kept under close control in use. Overuse can lead to sticky dough or gummy crumb.
If you would like a fuller explanation of what Diax is and how it works, see our Diax glossary entry.
