Crafted by Voyager Craft Malt from biodynamic Australian wheat, this gently kilned diastatic malted grain is supplied whole for maximum freshness. Mill immediately before use and add in small quantities to bread doughs to support fermentation, improve crust colour and contribute a subtle malt flavour.
About the Malt
Malting begins by allowing the grain to germinate under carefully controlled conditions. As the grain begins to sprout, it naturally develops enzymes, including alpha-amylase, which prepare the young plant to convert stored starch into sugars for growth.
Before the shoot (known as the culm) grows too large and begins consuming those valuable starch reserves, the germination process is halted. The grain is then gently kilned to remove moisture while preserving the natural enzymatic activity developed during sprouting. This careful balance is what creates diastatic malt.
When used in bread dough, these enzymes continue breaking starch into fermentable sugars as the dough ferments. These sugars provide a steady food source for the yeast and also contribute to the Maillard reaction, the natural browning process responsible for the rich crust colour, aroma and complex flavours that develop during baking.
This enzymatic activity is measured as diastatic power, with this malt typically testing around 287 WK. Because of its high diastatic power, it is designed to be used in small quantities rather than as a flour replacement. Diastatic malt is typically used at around 0.5–2% of the total flour weight. We recommend starting at around 0.5% and increasing gradually over successive bakes until you find the percentage that best suits the characteristics of your flour and the style of bread you're baking.
About Voyager Craft Malt
Our search for Australian malted grains introduced us to Stu and Brad at Voyager Craft Malt in Whitton, New South Wales.
What began as a conversation about supplying malt soon became a discussion about Australian grain varieties, provenance and the relationships behind every harvest. Through Voyager's close partnerships with Australian growers, we've been able to introduce specialty malted grains alongside the whole grains that inspired them.
Every Voyager malt begins with carefully selected Australian grain before being germinated, kilned and prepared for brewing, distilling and baking.
Why We Love It
- Crafted from biodynamic Australian wheat.
- Gently kilned to preserve natural enzymatic activity.
- Supplied as whole grain for maximum freshness.
- Mill immediately before use.
- Ideal for bread baking.
- Produced by Voyager Craft Malt in Whitton, NSW.
A note about this grain: You may occasionally find a small amount of vetch or other field material amongst the malted wheat. We recommend giving the grain a quick visual check and removing any foreign seeds before milling.
Getting Started
Diastatic malt is designed to be used in small quantities.
As a starting point, we recommend using around 0.5% of the total flour weight. Every flour is different, so increase gradually over successive bakes until you achieve the baking performance you're looking for.
For the finest malt flour, you may wish to sift and remill any larger particles after the first pass through your mill.
Additional Product Information
| Parameter | Typical Value |
|---|---|
| Diastatic Power | 287 WK |
Typical values may vary slightly between production batches.
FAQs
What is diastatic malt?
Diastatic malt is grain that has been germinated and gently kilned to preserve the natural enzymes produced during malting. These enzymes can support fermentation when the malt is used in small quantities during bread making.
Why is it used in such small amounts?
Diastatic malt has a high level of enzymatic activity, so a little goes a long way. Rather than replacing flour, it's used to complement it.
How much should I use?
As a starting point, use around 0.5% of the total flour weight. The ideal amount depends on the characteristics of your flour and the recipe you're making, so increase gradually over successive bakes until you find the level that best suits your baking.
Why is this supplied as whole grain?
Whole grain helps preserve freshness during storage. Mill immediately before use to produce fresh diastatic malt flour. If you prefer a finer flour, sift and remill the coarser particles after the first pass.
Is this suitable for brewing and distilling?
Yes. While we've selected this product with bakers and home millers in mind, it can also be used for brewing and distilling applications.
Product repacked by Sovereign Foods in compostable bags.
Our Bags are made from brown recycled paper and have a 100% natural corn-based compostable biofilm. All you need to do is pop off the label before you put it in your compost (We are looking for a cost-effective compostable solution to our labels). These bags are a good short term but are not completely airtight. When you get your goodies home, be sure to pop your products into a jar and store them in a cool, dry place out of sunlight. You can reuse these bags around the house as a short-term solution to keep things dry and reduce air contact.
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Product contains Gluten and packed in a facility that stores and packs products that contain Nuts and Soy
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