Diastatic malt extract
A group of enzymes, (primarily alpha and beta amylases) that occur naturally in malt go under the name of diastases (amylases).They break down the starch in sugar such as maltose and glucose that acts as nutrients for the yeast. Diastatic malt extract is used for example to accelerate the fermentation process in dough proving.They lead to a better crust aroma and to a glazed baking top.
Wander manufactures barley malt extract with and without diastase in liquid as well as dried form. Barley malt extract with diastase contains different quantities of enzyme activities.
Here you can find out according to your requirements which barley malt extract is suitable for you: