This Free Flowing Diastatic Powder Was Specially Formulated To Provide An Economical Combination Of Enzymatic Activity, Sweetness And Appealing Crust Color To Baked Goods. Recommended Usage Is 0.5 To 5% Based On Flour. When Replacing Liquid Diastatic Syrup, Use The Same Levels And Add An Additional 4 Ounces Of Water For Every Pound Of Dry Malt Product Used. Use This Powder In Baked Goods Such As Breads, Rolls, Buns, Crackers, Sweet Doughs, Cakes And Cookies.
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