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View compareKing Arthur Flour Non-Diastatic Malt Powder, Kosher - 16 Ounce Bag
King Arthur Flour Non-Diastatic Malt Powder, Kosher - 16 Ounce Bag
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Regular price
$27.15
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$27.15
Regular price
$38.79
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Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Product Description
For bread and bagels, malt's the key. A sweet derivative of roasted barley. Add it to the dough, then again to the boiling water to give bagels their distinctive shiny crust. The key ingredient in New York bagels, the country's best. In 1-pound bag. Kosher.
Frequently Asked Questions
- Q: What is King Arthur Flour Non-Diastatic Malt Powder used for? A: King Arthur Flour Non-Diastatic Malt Powder is primarily used in baking to enhance the flavor and texture of bread and other baked goods. It adds a subtle sweetness and improves the browning of crusts.
- Q: Is King Arthur Flour Non-Diastatic Malt Powder gluten-free? A: No, King Arthur Flour Non-Diastatic Malt Powder is made from wheat and contains gluten. It is not suitable for gluten-free diets.
- Q: How should I store King Arthur Flour Non-Diastatic Malt Powder? A: To maintain its quality, store King Arthur Flour Non-Diastatic Malt Powder in a cool, dry place, preferably in an airtight container. It can also be refrigerated or frozen for extended shelf life.
- Q: Can I use King Arthur Flour Non-Diastatic Malt Powder in recipes that don’t call for it? A: Yes, you can incorporate King Arthur Flour Non-Diastatic Malt Powder into recipes that don't specifically call for it. It works well in breads, bagels, and other yeast-based recipes to improve flavor and texture.
- Q: What is the difference between diastatic and non-diastatic malt powder? A: Diastatic malt powder contains enzymes that help break down starches into sugars during the fermentation process, while non-diastatic malt powder does not. The non-diastatic version is primarily used for flavor and browning rather than enzymatic activity.