Veggy DuckDiastatic Malt Extract (350g) | Barley Malt for Bread Making | High Diastatic Power | Made in Italy

As above. I find to use about 25g to 500g of strong bread flour gives a real good taste to most breads I have tried. Especially a French type baguette.It is a very good hack for making a bakery tasty baguette.Will work with Sourdough too and helps take away the slightly bitter taste sometimes associated with some sourdough starters.However I have noticed with sourdough, it definitely adds to the proofing time as the natural yeasts seem to take longer to ferment with this stuff added.However, with regular yeast it really does add a little something extra to the overall flavour.Highly recommend.

Adds a nice flavour to pizza dough, big bag and will last a while

Ordered it to use in making "biga" (Italian pre-ferment) for better pizza bases. It seems to work as it makes a very tasty pizza base, though I still need to improve my techniques.Also added some to an 8-grain bread and it seems to have improved the final rise during cooking.

Great product

fast delivery, being a squeeze bottle makes putting it out much cleaner than a jar.

It's diastatic malt so it will do it's job. But the container is a bit stupid for a fine powder that gets airborne very easily - you either have to cut off the entire top or risk it spilling out in large amounts than needed. I've never had a diastatic malt powder that doesn't come in a resealable bag before... for good reason.

Delighted with my malt . Gives my bread a lovely texture . Only use a very small amount otherwise your bread will go gluppy !! No more dry bread !

If you want that extra on the colour and taste of your loaves, this is one up from plain sugar.