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🍞 Elevate your bake game with Anthony’s secret malt power!
Anthony's Diastatic Dry Malt Powder is a 1.5 lb resealable pack of premium malted barley flour designed to boost enzymatic activity in dough. This USA-made, non-irradiated, vegan-friendly powder enhances yeast fermentation, resulting in stronger rises, fluffier textures, and beautifully caramelized golden crusts—perfect for breads, pizza dough, pretzels, and more.
| ASIN | B00WGUYX96 |
| Brand | Anthony's |
| Brand Name | Anthony's |
| Customer Reviews | 4.6 out of 5 stars 4,264 Reviews |
| Item Package Quantity | 1 |
| Item Package Weight | 0.72 Kilograms |
| Item Weight | 1.5 Pounds |
| Item package quantity | 1 |
| Item weight | 1.5 Pounds |
| Manufacturer | Anthony's Goods |
| Model Number | 6P-MAAE-JOGA |
| Number of Pieces | 1 |
| Package weight | 0.72 Kilograms |
| Part Number | 6P-MAAE-JOGA |
| Size | 1.5 Pound (Pack of 1) |
| UPC | 784672647588 |
| Unit Count | 24 Ounce |
| Unit count | 24 Ounce |
B**H
Great flavor. Been using it for years…. (Over 5 years)
This product is great! I have been using it for years (as well as the other Anthony’s brand products) and have always had great results in baking with it. If you are on the fence I would suggest trying it out. Great addition!
R**M
Excellent versatile malt powder
Excellent product, makes baked good and waffles that much better. Smells fresh and like malt should. I also baked on a sheet pan so I could make homemade malt powder for milkshakes. The taste was so good! So happy I bought this.
C**L
Anthony’s Diastatic Dry Malt Powder
The magic miracle. I use this diastatic malt powder in all of my sourdough weekly bread baking. My sister has been making her own pizza dough for forty years. She uses King Arthur 00 pizza flour. When I told her about diastatic malt powder, she couldn’t believe how much better the dough came out. Her pizza dough was very good before. Now it is REALLY REALLY REALLY GOOD. Little things can make such a difference.
J**N
Makes good bagels 🥯
I got it for bagels and it did what it was suppose to! So no complaints!
P**Y
Good flavor
I use this in pizza dough and sourdough. It adds depth of flavor and color. It doesn't affect rise or bulk fermentation and you use so little of it in relation to the other ingredients that it can be omitted or added to a recipe without consideration. You CANNOT use it for dough that bakes in an extremely hot pizza oven and/or is exposed to open flame. I put it into dough which I baked in an Ooni pizza oven, and the pizza caught fire. I omitted it the next time, and the pizza was fine.
Trustpilot
3 weeks ago
1 month ago