BAKERS CLUB EST 1991 Handmade Diastatic Malt Powder - Enhances Flavor, Crust, Growth, Texture - Baking Bread, Pizza Crust, Pretzels, Desserts, Muffins, Bagels, Natural Yeast

If you’re serious about baking, you need this. Package size is good for home bakers. Not too little, not too much. It is sealed very tightly to ensure freshness. The ingredients are simple, and the granule size is smooth and consistent. Mixes easily in to all your baking recipes.

I bake sourdough. I love that I stumbled onto this product. A great addition to my breads. Especially bagels. I have TMJ it keeps my bagels soft enough so I can eat them. Previously it hurt to eat bagels. Plus I only use a teaspoon or 2. Such a small amount works best. Packaging keeps it fresh and it doesn't change the flavor.

Works well, my baking is improved with this product. Good value for the quantity.

Very good for making your fresh milled flour with low gluten rise better. Not a yeast, but helps with the bake.

I just tried the Malt Powder today for the first time. Wow, my Pizza Dough came out so nice and soft, rose beautifully, has a nice golden color crust and texture. I’ve been making Pizza Dough for 40+ years and didn’t think my recipe could get any better and oh my it came out so good. I make yeast breads 3-4 times a week, I can’t wait to try it in my breads. You only need 1 tsp for every 3 cups of Flour.