date:Jul 28, 2015
ted richness are needed, nondiastatic malt at up to 50% can bring the necessary depth of color and flavor to pumpernickel items, dark rye breads, black sandwich-style cookies, ice cream sandwich wafers, ice cream sandwich wafers and dark chocolate cookies. Liquid and semiliquid formulations such as sauces and gravies can also benefit, for example, through incorporating 10%-15% nondiastatic malt.
Diastatic malt is another excellent, natural dough conditioner, contributing a cocktail of natural e