Colour and analysis
- Colour
- 2.5–4.5 EBC
- Diastatic power
- 490–580 WK
- Extract (fine grind, dry basis)
- ≥ 81.5 %
- Max. moisture
- ≤ 7 %
- Protein
- ≥ 10 %
- Enzymatic activity
- High
Flavour and description
Grain
BESTMALZ · Flavour and use
BEST Diastatic Malt can be used as a basic ingredient in the baking and food industry. The malt has a higher protein content, coupled with very strong enzymatics for optimal breakdown and dissolution of starch. Pale malts typically have a diastatic strength of about 300 wk (Windisch-Kolbach degrees). BESTMALZ Diastatic malts have a diastatic strength of at least 520 wk. BEST Diastatic Malt is produced from quality winter barley. Bakeries, Food industry
BESTMALZ · Maltster's description
Substitutes for BEST Diastatic Malt
Source
- Maltster's page
- Specification (PDF)
- BESTMALZ · Germany