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Non-Diastatic malt syrup is used mainly in yeast-leavened products and adds flavor, sweetness and crust color to bread. The difference between diastatic and non-diastatic malt syrup is that non-diastatic malt syrup has their enzymes removed by heat that turns the syrup dark and is mainly used to add flavor and sweetness to breads. Our non-diastic malt syrup imparts a delicious blend of Malt flavor and sweetness to breads and cereals, as well as cakes, cookies, icings and fillings. Bread bakers find that, in addition to providing flavor, malt syrup also enriches crust color, improves toasting properties and helps promote yeast action by providing additional nutrition for yeast fermentation. Enjoy our bulk non-diastatic malt syrup at wholesale pricing.
Non-Diastatic malt syrup is used mainly in yeast-leavened products and adds flavor, sweetness and crust color to bread. The difference between diastatic and non-diastatic malt syrup is that non-diastatic malt syrup has their enzymes removed by heat that turns the syrup dark and is mainly used to add flavor and sweetness to breads. Our non-diastic malt syrup imparts a delicious blend of Malt flavor and sweetness to breads and cereals, as well as cakes, cookies, icings and fillings. Bread bakers find that, in addition to providing flavor, malt syrup also enriches crust color, improves toasting properties and helps promote yeast action by providing additional nutrition for yeast fermentation. Enjoy our bulk non-diastatic malt syrup at wholesale pricing.
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