Diastaic Malt flour is not only an improver, but also a natural fermentation aid, suitable for “green label” goods and products with no added sugar.

When Diastatic Malt Flour is added to organically fermented dough – usually in a small percentage – the natural alpha-amylase and beta-amylase enzymes break down the starch mainly into maltose and glucose, i.e. simple sugars that ferment into the essential nourishment required by yeasts. Fermentation generates gases that cause the dough to rise. These gases, together with the slight caramelization of the simple sugars and amino acids , improve the color of the bread crust, the fragrance and taste of the bread, as well as the crumbliness of the crust. The proteases also soften the gluten network, making it more stretchy and digestible: the crumb stays soft and elastic with a uniform, well developed cellular structure. Products stay crumbly and fresh for longer.

Non-diastatic malts and toasted malts have effect on the color and aroma of the finished product. They are entirely natural colors and flavorings. These malts have no enzymatic activity and do not affect fermentation. Toasting boosts both the color and flavor intensity with sweeter and more subtle aromas associated with golden and caramel colors