Description
Ingredients: Malted Barley
Allergens: Contains Barley Gluten. Packed in a facility that also handles wheat, wheat gluten, soya, milk, egg.
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes
Diastatic Malted Barley Flour 400g
€3.10
A high diastatic flour, light in colour produced by milling malted barley and is an ideal addition to bread or pizza doughs that need a little bit of a fermentation boost and / or richer baked colour, or for making sticky malt bread. For fermentation boost/richer crust colour start at 0.25% to 0.5% of the flour, for sticky malt breads start at 5% to 9%.
13 in stock
*Refer to product description before confirming purchase.
Actual product packaging supplied may differ from image.
Actual product packaging supplied may differ from image.
Additional information
| Weight | 0.4 kg |
|---|---|
| Nutritional Information | Typical values per 100g of product supplied by Kells Energy: 332kcal / 1406kj Fat: 2.3g (of which saturates): 1.78g Carbohydrate: 78.9g (of which sugars): 9.1g Fibre: 11.7g Protein: 10.5g Sodium: 0.009g (Trace) |
Mark B –
Looking forward to trying this, it is actually what I went to your website for this morning.
Shop Manager –
Hi Mark,
Thanks for your comment. Yes we are happy to bring this specialised ingredient to the online homebake market.
SD (verified owner) –
Warning: can turn bread gloopy if not careful
Took several batches before I got to correct mix.
Using with Marriages Uppermost Strong, with sourdough starter and a long ferment.
1st: 2% = total goo in the cenre (standard bake time)
2nd: 1% = still gloopy in the centre (+10 minutes bake)
3rd: 0.5% = perfect, slightly moist crumb, flaky crust (like a baguette)
This might change with different flours and ferment time.
My advice would be to start at the low % and work up rather than high % and work down.
Experiment with small loaves to cut down on potential waste.
Gives an amazing colour and crust when you get the right.
Shop Manager –
Hi Stephen,
Thanks so much for your insight. Independent feedback like yours is so helpful to those new to our products. We do give guidance as to the use of our Diastatic Malt Flour on the product page : A high diastatic flour, light in colour produced by milling malted barley and is an ideal addition to bread or pizza doughs that need a little bit of a fermentation boost and / or richer baked colour, or for making sticky malt bread. For fermentation boost/richer crust colour start at 0.25% to 0.5% of the flour, for sticky malt breads start at 5% to 9%.
Happy baking from all at the Kells team.