Flourish Millworks Diastatic Malt Powder 24oz — Baking Enhancer for Better Rise & Golden Crust

Flourish Millworks Diastatic Malt Powder is a 24oz, artisanal baking enhancer made from 100% malted barley that supports yeast activity, improves dough structure, and promotes a golden-brown crust.

Rooted in traditional grain-milling practices, this diastatic malt powder comes from North Carolina–sourced barley that’s cleaned, malted, and milled in a single facility to preserve enzyme activity. Bakers add small amounts to dough to convert starches into simple sugars that feed yeast and to encourage even browning during baking. Used sparingly, it’s a subtle but powerful tool for elevating pizza, artisan breads, bagels, brioche, and other enriched or lean doughs.

How does this malt powder improve dough rise?

Diastatic malt contains active enzymes that break down complex starches into fermentable sugars, which give yeast more food to consume and convert into gas. The result is a steadier, more reliable fermentation and better oven spring without changing your recipe proportions.

• Enzymes convert starch to simple sugars to fuel yeast.
• Stronger fermentation leads to improved oven spring and volume.
• Use 1/2 to 1 teaspoon per 3 cups of flour for typical recipes.
• Works with both yeasted lean doughs and enriched doughs like brioche.

Will it affect crust color and flavor?

Yes — the additional sugars produced by the enzymes enhance Maillard reactions and caramelization at the crust, producing a deeper golden-brown color and a richer toasty flavor. The change is natural and subtle, complementing existing dough flavors rather than overpowering them.

• Promotes consistent browning across the crust surface.
• Adds a light toasty note that enhances overall flavor complexity.
• Particularly noticeable on pizza, bagels, and hearth breads.
• Does not add sweeteners; it enables natural browning from starch conversion.

How do I use it without overdoing the enzymes?

Diastatic malt is potent in small quantities; using too much can make dough too sticky or accelerate fermentation excessively. Start with the recommended range and adjust by small increments based on dough behavior and bake results.

• Typical dosing: 1/2 to 1 teaspoon per 3 cups (approximately 360g) of flour.
• Reduce slightly for very long cold ferments or highly enzymatic flours.
• Increase only in small steps if you want stronger browning or more rise.
• Store sealed in a cool, dry place to preserve enzyme activity.

Can I use it in recipes other than bread?

Absolutely — while most commonly paired with yeast-risen breads and pizza, diastatic malt can benefit any dough where improved fermentation or browning is desired. Use it sparingly in enriched pastries, bagel doughs, and savory baked goods to enhance texture and crust color.

• Ideal for pizza, bagels, artisan loaves, and enriched breads like brioche.
• Useful in small amounts for rolls and savory pastries that benefit from browning.
• Not typically used in cakes where tender crumb and minimal gluten development are prioritized.
• Combine with standard mixing and proofing techniques for best results.

Who is this for: Home bakers, artisan bread makers, and small commercial kitchens who want a simple, natural way to boost yeast performance and achieve bakery-style crust and color. Flourish Millworks Diastatic Malt Powder is suited to anyone looking to refine their dough texture and oven spring without changing core recipes — from hobbyists experimenting with pizza and bagels to professionals seeking consistent, repeatable results.

Ingredients

Whole Grain Malted Barley Flour