Diax Malt Flour – Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used - but not limited to - sticky malt bread, dinner rolls and Vienna bread and is especially useful for doughs made with over 30% prefermented flour or where there is to be a long fermentation to improve the fermentation vigour, crust colour and flavour.
BakeryBits has a range of high-quality, specialist malted ingredients used by professional bakers but not normally available in smaller, more manageable quantities. Each has characteristics that change the bread colour, flavour, crust, crumb or rise in specific ways and are used to enhanced speciality breads and rolls. The typical uses of each malted ingredient are listed, but these are guides rather than rules - experiment! Some recipes using Muntons ingredients here.