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HIGH ENZYME ACTIVITY (80° LINTNER) Designed for serious bakers and long fermentation doughs, this high-diastatic malt powder delivers strong enzymatic activity to support optimal rise and fermentation performance.
BETTER RISE & SOFTER CRUMB Helps dough rise higher while improving texture—resulting in lighter loaves with a tender, more open crumb structure.
ENHANCES FLAVOR & BROWNING Promotes natural sugar development during fermentation, leading to richer flavor, deeper crust color, and bakery-quality results.
IDEAL FOR SOURDOUGH & ARTISAN BREAD Perfect for sourdough, long fermentation doughs, and low-enzyme flours. Helps stabilize results and improve consistency across bakes.
EASY TO USE – SMALL AMOUNTS NEEDED A little goes a long way. Use approximately 1 teaspoon per 3 cups of flour. Mix directly into dry ingredients—no proofing required.
QUALITY YOU CAN TRUST Non-GMO malted barley flour. Made in the USA. Packaged in a resealable pouch for freshness and convenience.
