© Weyermann® Spezialmalze | Weyermann® Specialty Malts, Bamberg-Germany

Products / Food / Barley Malts

Weyermann® Diastatic Barley Malt

A pale, well-modified, gently dried barley malt; well suited to enhance amylase enzyme activity.

Sensory properties: malty-sweet

Enzymatic activity: very high > 300 WK

Use: baking agents and other foods

Result:

  • Promotes enzyme health and yeast nutrition
  • Contributes to optimum dough textures

Recommended quantities: food industry as required

Color: Light Brown
EBC: 2,5 – 4,0
Lovibond: 1.4 – 2.0

Weyermann® Malt Aroma Wheel® | Weyermann® Diastatic Barley Malt Whole Kernel
© Weyermann® Malt

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Furthermore, our malts are also available as fine flour, grounded or crushed for brewing or distilling usage.

Please contact us.

We will be happy to send you our product specifications.

© Malzfabrik Weyermann®