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Diastatic or non-diastatic barley malt

"Steven Leof" <leof@compuserve.com>
Fri, 8 Nov 2002 14:31:19 -0000
v102.n052.8
Marcy Goldman writes on 23 June that for the home baker it makes no 
difference whether diastatic or non-diastatic barley malt is used. This 
implies that for the professional baker there is a difference; what might 
that be? I am looking not for flavour but for colour enhancement in my 
breads...

Thanks
Steven Leof