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 Dough Improver, for a lesser degree of dough conditioning but for additional flavor and color. Maltorose Dough Improver 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
  • Return to Top
Product Information Item #
(50-lb bag)
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 Dough Improver 5177 Enzyme activity:
Standardized to 20 Degrees Lintner
Blend of specialty malted barley flours and dextrose

Return to Top