For lofty loaves and crunchy crusts, bakers rely on Ann Clark Diastatic Malt Powder. Made of pure sprouted barley grain finely ground into a powder, Ann Clark Diastatic Malt Powder acts as fuel for the yeast in breads, pizza doughs, bagels, and other yeasted doughs. The active enzymes in Diastatic Malt Powder allow the yeast to expand to its full potential, ensuring a good rise and spring to the resulting dough. Diastatic Malt Powder also helps to improve crumb and color in breads and yeasted doughs, resulting in professional-quality, golden-brown baked goods. It is a pantry staple for all bakers, but especially those working with sourdough, wheat, and organic flours which do not contain added barley malt.
