Diastatic Malt Powder 500 g CS

What it is

Diastatic malt powder is a baking ingredient made from malted grain and used in small measured quantities in doughs and pastry preparations. The 500 g format gives professional kitchens a practical supply for repeated bread and baking work.

Product and format

The product is Diastatic Malt Powder in a 500 g pack. The supplier information includes CHEF STORE GmbH, while the product designation is Malto Diastasico for bakery and pastry use.

Organoleptic profile

The powder brings a mild malt aroma and a subtle sweetness to a dough. Its natural enzymatic activity can support fermentation and browning when it is used in the quantity and method indicated on the product label.

Professional uses and quantities

Use it in bread doughs, pizza doughs, rolls, pastries and other bakery recipes that call for diastatic malt. Weigh the amount required by the recipe or product instructions, disperse it evenly and keep the 500 g pack as the working stock for mise en place.

Errors to avoid

Do not add the powder by eye, replace the flour with malt or use a larger quantity simply to intensify colour. Excessive use can change dough behaviour, so follow the recipe and the instructions on the current pack.

Storage and handling

Store the powder in a dry place according to the package instructions and close the pack carefully after each use. Protect it from humidity, use a clean dry measure and keep the ingredient separate from strong aromas.

LAPA logistics in Switzerland

LAPA supplies this ambient 500 g professional baking format across Switzerland. The pack is suited to planned replenishment for bakeries, pastry shops, pizzerias and kitchens that prepare doughs regularly.

Who it is for

For bakeries, pastry shops, pizzerias, hotels and professional kitchens that want a measured malt ingredient to support consistent dough preparation and bakery mise en place.