Diastatic Malted Barley Flour 400g

(2 customer reviews)

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%.

14 in stock

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Actual product packaging supplied may differ from image.

Description

Ingredients: Malted Barley
Allergens: Gluten (Barley)
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes

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)

2 reviews for Diastatic Malted Barley Flour 400g

  1. 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.

  2. 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.

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