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Weyermann® Diastatic Barley Malt
Pale malt produced in a mild drying procedure which preserves a high degree of enzymatic power.The extra diastatic power can be utilized in baking as starch conversion improves the dough's leavening action. Other areas of usage is brewing with high percentages of adjuncts, or when shorter time for starch conversion is desired.
Slightly malty taste. May be used up to 50 % of the total grain bill. Very high enzymatic power.
Grain type: barley
Colour: 2,5 – 4 °EBC (1,5 – 2 °Lovibond)
Produced by: Weyermann®
