Usage:0.5 to 5% bases on flour. When replacing diastatic syrap,use the same levels and add 4 oz. of water for every pound of dry malt powder. Great for bread,rolls,buns,crackers,sweet doughs,cakes,cookies and all products which require a true natural malt flavor.
Ingredients:Malted Barley Flour, dextrose, wheat flour
Not for making Malts !
Posted by William Wright on 12th Aug 2018
I ordered this so I could make old fashioned vanilla and chocolate malts and this says its for some type of Diabetes substitute NOT for malts. I feel ripped!
Posted by Jim on 10th Jun 2016
The product was delivered quick, but it has a funny after taste.