Last updated: 28 May 2026
In 30 seconds: what is diastatic malt?
Diastatic malt is a flour additive obtained from sprouted and dried cereal grains (usually barley or wheat) that still contain active diastase enzymes (alpha-amylase and beta-amylase). These enzymes break the starch in the dough into simple sugars, feeding the yeast, speeding fermentation and giving the crust a deeper colour and a more fragrant aroma.
In a pizzeria or bakery you use it at 0.2-1% on the flour weight: about 2-10 g per kg of flour. The enzymes work best between 20 and 65 degrees C and are destroyed above 75 degrees C during baking. Too much malt makes the crumb gummy and the crust too dark. Below you find the comparison table, dosages by dough type, common mistakes and where to buy it in Switzerland.
Comparison table: diastatic malt, non-diastatic malt, dextrose
| Feature | Diastatic malt | Non-diastatic malt | Dextrose |
|---|---|---|---|
| Enzyme function | Active enzymes (amylases) break starch into sugars | No active enzymes (deactivated by heat) | None: it is already a simple sugar |
| Effect on fermentation | Continuous sugar release, faster and more stable rise | One-off sweetening, no extra rise effect | Immediate fast food for yeast, quickly exhausted |
| Effect on crust | Golden-amber colour, fragrant, even browning | Light colour, mild malty aroma | Quick browning, risk of pale or patchy crust |
| Typical dosage | 0.2-1% on flour weight | 1-5% on flour weight | 0.5-2% on flour weight |
| Flavour | Slightly sweet, malty, toasted notes | Sweet, intense malt | Neutral sweet |
| Main use | Pizza, bread, baguette, long fermentation | Sweet breads, bagels, colour and flavour | Quick correction of slack or weak doughs |
How much malt for which dough: dosage table
The right dose depends on the flour strength (W), the leavening time and the oven. Stronger flours and longer fermentations tolerate and benefit from malt; weak flours and short fermentations need very little or none.
| Dough type | Diastatic malt (on flour) | Notes |
|---|---|---|
| Neapolitan pizza (W 280-320, 24-48 h) | 0.2-0.5% | Strong flour already rich in sugars: low dose, only for colour |
| Pan pizza / pizza in teglia (high hydration) | 0.3-0.7% | Helps colour and crispness of long-leavened crust |
| Roman pizza (thin and crispy) | 0.3-0.6% | Promotes even browning at high temperature |
| Country bread / sourdough | 0.5-1% | Feeds the natural starter, improves volume and crust |
| Baguette / French bread | 0.5-1% | Classic use, gives amber colour and thin crackly crust |
| Weak flour (W 150-220) | 0-0.2% | Risk of sticky crumb: use the minimum or skip it |
Diastase and amylase: what the enzymes actually do
Diastase is the historical name for the group of enzymes that hydrolyse starch. In baking the two that matter are alpha-amylase and beta-amylase, both naturally present in sprouted grain.
Beta-amylase cuts the starch chains from the ends, releasing maltose (a sugar directly fermentable by yeast). Alpha-amylase cuts the chains internally, creating shorter dextrins that beta-amylase then turns into more maltose. Together they convert part of the damaged starch into a steady supply of sugar.
This matters because plain flour contains very little free sugar. Without enzymatic activity the yeast runs out of food during long fermentation, the rise stalls and the crust stays pale. Diastatic malt provides the missing enzymes and keeps the sugar supply going.
Effect on crust colour and fragrance
Crust colour comes from two reactions: caramelisation of sugars and the Maillard reaction between sugars and proteins, both triggered above 140 degrees C. More available sugar from the malt means more colour and more aroma compounds.
A dough with the right amount of diastatic malt browns evenly to a golden-amber tone, develops a thin crackly crust and a toasted, slightly malty fragrance. A dough without enough sugar stays pale grey even with a hot oven, and the flavour is flat.
This is why baguettes and Neapolitan pizza, baked very hot for a short time, rely on enzymatic sugar to colour the crust in 60-90 seconds (pizza) or a few minutes (bread). Without it the crust would still be white when the inside is already cooked.
Dosage for pizza and bread step by step
Pizza. Start at 0.3% on the flour weight (3 g per kg). Dissolve the malt in the water before adding the flour, so it spreads evenly. For very long fermentations (48-72 h) you can stay at 0.2-0.3% because the enzymes have plenty of time to work.
Bread. Use 0.5-1% (5-10 g per kg). For sourdough, the malt supports the natural starter and improves the volume of loaves made with weak or wholemeal flours. Add it together with the flour or dissolved in the water.
Practical tip. If your flour already declares added malt or a high falling number correction on the technical sheet, reduce or skip extra malt: many professional pizza flours (for example strong 00 flours) are already balanced by the miller.
Common mistakes: too much malt
The most frequent error is overdosing. Above 1-1.5% on the flour the enzymes break down too much starch and the dough becomes slack, sticky and hard to handle; the crumb turns gummy and dense after baking.
Excess sugar also makes the crust too dark, almost burnt, before the inside is cooked, especially in very hot pizza ovens. Other mistakes: adding malt to an already strong, malted flour (double dose), or using diastatic malt where you only wanted flavour and colour (in that case use non-diastatic malt).
FAQ on diastatic malt
What is diastatic malt?
It is a flour additive made from sprouted, gently dried cereal grain that still contains active diastase enzymes (amylases). These enzymes break the starch in the dough into sugars, feeding the yeast and improving rise, crust colour and aroma. Dosage is 0.2-1% on flour weight.
What is the difference between diastatic and non-diastatic malt?
Diastatic malt has active enzymes that keep converting starch into sugar during fermentation. Non-diastatic malt is heat-treated: the enzymes are dead, so it only adds sweetness, colour and malt flavour without affecting the rise. For fermentation use diastatic; for flavour only use non-diastatic.
How much diastatic malt per kilo of flour?
Generally 2-10 g per kg of flour, that is 0.2-1% on the flour weight. For Neapolitan pizza with strong flour stay at 0.2-0.5%; for bread and baguette use 0.5-1%. Always start low and adjust.
At what temperature do the enzymes work?
Diastase enzymes are active roughly between 20 and 65 degrees C, with a peak around 60-65 degrees C. They slow down in the fridge and are destroyed above 75 degrees C during baking, which is why their job is finished before the crust sets.
Does diastatic malt contain gluten?
Yes if it is made from barley or wheat, which is the most common case: it is not suitable for coeliacs or gluten-free products. There are no significant gluten-free diastatic malts for professional baking; for gluten-free doughs use specific enzyme blends instead.
Can I use diastatic malt with sourdough?
Yes. A small amount (0.5-1%) supports the natural starter by providing extra fermentable sugars, improving volume and crust colour, especially with weak or wholemeal flours. It does not replace the starter: it works alongside it.
What happens if I use too much malt?
Too much malt (over 1-1.5%) breaks down excessive starch: the dough becomes slack and sticky, the crumb gummy, and the crust too dark or burnt before the inside is cooked. Always respect the dosage and reduce it with already-malted flours.
Where can I buy diastatic malt in Switzerland?
LAPA supplies diastatic malt, dough improvers and professional pizza and bread flours to restaurants, pizzerias and bakeries throughout Switzerland, with refrigerated delivery and B2B prices. Order at www.lapa.ch or by phone on +41 76 361 70 21.
LAPA: malt and improvers for your pizzeria
LAPA is the Italian food wholesaler in Switzerland for restaurants, pizzerias and bakeries. We supply diastatic malt, non-diastatic malt, dough improvers and a full range of professional flours: strong 00 pizza flours, Neapolitan blends, type 1 and wholemeal flours, weak flours for short fermentation.
Indicative prices: diastatic malt 8-16 CHF/kg depending on format and origin; professional pizza flour 1.20-2.50 CHF/kg in 25 kg bags. 3000+ products, refrigerated delivery 6 days a week, direct supply chain with selected Italian mills.
Orders: lapa.ch/shop or +41 76 361 70 21. Free technical advice for pizzaioli and bakers.