{"product_id":"modernist-pantry-diastatic-barley-malt-powder-400g-14oz-lintner-60-enzyme-boost-for-bread-baking","title":"Modernist Pantry Diastatic Barley Malt Powder 400g (14oz) — Lintner 60 Enzyme Boost for Bread \u0026 Baking","description":"\u003cp\u003e\u003cstrong\u003eDiastatic barley malt powder from Modernist Pantry is an active, enzyme-rich baking adjunct that boosts yeast activity for stronger rise, improved crumb texture, and deeper crust color.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eWhen working with whole-grain or many organic flours that lack added malt, a small addition of diastatic malt helps dough ferment more predictably and achieve better oven spring. This 400 g (14 oz) pack contains malted barley blended with wheat flour and dextrose, certified Pareve by the Orthodox Union, labeled vegan, and measured at a Lintner activity of 60 — a balanced enzymatic strength suited to most bread formulas and modernist applications.\u003c\/p\u003e\n\n\u003ch3\u003eHow much diastatic malt powder should I add to my recipes?\u003c\/h3\u003e\n\u003cp\u003eUse sparingly: the enzymes are potent and a little goes a long way. For standard loaves, start with 1\/2 to 1 teaspoon per 3 cups (≈360 g) of flour and adjust up to 1 teaspoon if you want noticeably more activity.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eTypical range: 0.5–1 tsp per 3 cups flour\u003c\/li\u003e\n  \u003cli\u003eReduce or omit when using highly enzymatic flours\u003c\/li\u003e\n  \u003cli\u003eIncrease slightly for denser whole-grain formulas\u003c\/li\u003e\n  \u003cli\u003eAlways measure precisely to avoid over-fermentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat improvements will I see in bread when I use this malt?\u003c\/h3\u003e\n\u003cp\u003eActive amylase enzymes convert starches into sugars that yeast can feed on during fermentation, encouraging a fuller rise and better oven-spring. Results include a lighter crumb structure, improved crust browning, and more consistent proofing, especially with flours that lack malted barley.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStronger, more even rise and oven-spring\u003c\/li\u003e\n  \u003cli\u003eLighter, more open crumb in many doughs\u003c\/li\u003e\n  \u003cli\u003eRicher golden-brown crust without added sugars\u003c\/li\u003e\n  \u003cli\u003eBetter fermentation tolerance and consistency\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIs this product suitable for modernist cooking and specialty uses?\u003c\/h3\u003e\n\u003cp\u003eYes — the controlled enzymatic activity (Lintner 60) makes this powder useful beyond bread: it can be employed to alter textures, support controlled fermentations, or as a component in molecular gastronomy techniques that rely on enzymatic starch conversion. Because the blend includes wheat flour and dextrose, account for those ingredients when balancing recipes.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eLintner 60: moderate, predictable enzyme activity\u003c\/li\u003e\n  \u003cli\u003eWorks in fermentation and texture-modification experiments\u003c\/li\u003e\n  \u003cli\u003eContains malted barley, wheat flour, and dextrose — plan for added starch and sugar\u003c\/li\u003e\n  \u003cli\u003eKosher (OU) and labeled vegan for dietary compliance\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and handle diastatic malt powder?\u003c\/h3\u003e\n\u003cp\u003eKeep the powder in a cool, dry place away from direct sunlight and strong odors; prolonged heat and humidity can reduce enzyme potency. For longer shelf life, reseal the package tightly and store in the refrigerator or freezer, bringing to room temperature before weighing into dough.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStore: cool, dry, airtight container\u003c\/li\u003e\n  \u003cli\u003eOptional refrigeration\/freezing for extended potency\u003c\/li\u003e\n  \u003cli\u003eBring to room temperature before measuring for accuracy\u003c\/li\u003e\n  \u003cli\u003eUse measured spoons or a scale for consistent dosing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Bakers, artisanal breadmakers, and culinary professionals who want dependable enzymatic support for fermentation and crust color will find this Modernist Pantry diastatic barley malt powder valuable. It’s well-suited to home bakers improving whole-grain or organic flour performance, pastry chefs exploring controlled fermentations, and modernist cooks integrating enzymatic techniques. Note the ingredient list includes wheat flour and dextrose, so avoid if you require gluten-free products.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eMalted Barley, Wheat Flour, Dextrose\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Does this diastatic malt contain allergens?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. It contains malted barley and wheat flour, so it is not gluten-free.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this malt in sweet baked goods?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Use small amounts to aid browning and fermentation, accounting for added dextrose in recipes.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Modernist Pantry","offers":[{"title":"Default Title","offer_id":46007589339219,"sku":"B0721KWQFG","price":54.14,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/modernist-pantry-diastatic-malt-front-packaging.jpg?v=1787264994","url":"https:\/\/spicestosnacks.ca\/products\/modernist-pantry-diastatic-barley-malt-powder-400g-14oz-lintner-60-enzyme-boost-for-bread-baking","provider":"Spices To Snacks","version":"1.0","type":"link"}