Briess Products - Diastatic Malt Flours

Diastatic Malt Flours

Features & Benefits  |  Functionality  |  Applications  |  Packaging  |  Product Info

Diastatic Malt Flours contain naturally occurring enzymes and function as natural dough conditioners in yeast-fermented dough systems. At Briess, we produce a variety of Diastatic Malt Flours with a range of enzyme activity for more flexibility formulating breads, pizza crusts, dinner rolls, etc.

Use small amounts of high enzyme malt flours, like Malted Barley Flour Whole Grain and Malted Wheat Flour, for dough conditioning without additional flavor or color. Use larger amounts of low enzyme malt flours, like Munich 10L Malted Barley Flour Whole Grain, or Maltorose^™ blends, for a lesser degree of dough conditioning but for additional flavor and color. Maltorose^™ blends are standardized to deliver consistent enzyme activity and are especially effective at helping continuous bake operations stay on schedule by improving fermentation.

• Features & Benefits:
• 100% whole grain ingredients for healthy, wholesome appeal
• 0 grams trans fat
• Low fat
• Natural dough conditioners
• Natural, Kosher, and non-GMO for a clean label
• Made by Briess in the U.S.A.
• Custom processing available
• Minimum order and lead times may apply

• Functionality:
• Yeast food, browning and flavor in baked goods
• Improves machinability, extensibility and gas retention
• Natural humectant to extend shelf life and retain freshness

• Applications:
• Yeast-fermented dough systems
• Breads
• Pizza crust
• Frozen doughs

• Packaging Options:
• 50-lb paper bags
• 2,000-pound food grade totes
• Bulk
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Product Information	Item # (50-lb bag)	Characteristics
Malted Barley Flour Whole Grain	6005	Enzyme activity: 210 Degrees Lintner Whole grain flour Subtle malty flavor, yellow to tan color Available as USDA Certified Organic
Malted Wheat Flour Whole Grain	5703	Enzyme activity: 170 Degrees Lintner Whole grain flour Sweet malted wheat flavor
Munich 10L Malted Barley Flour Whole Grain	6132	Enzyme activity: 30 Degrees Lintner Whole grain flour Intense malty flavor, yellow to orange color
Maltorose™ 100	5172	Enzyme activity: Standardized to 100 Degrees Lintner Blend of malted barley flour, wheat flour & dextrose Provides additional sugars for fermentation.
Maltorose™ 60	5171*	Enzyme activity: Standardized to 60 Degrees Lintner Blend of malted barley flour, wheat flour & dextrose
Maltorose™ Dough Improver	5177	Enzyme activity: Standardized to 20 Degrees Lintner Blend of specialty malted barley flours and dextrose
* Minimum order 2,000 pounds; lead time required

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