Molini Pizzuti Diastatic Malt for Bread, Pizza, Pastries (≥14,000 PU)

Molini Pizzuti Diastatic Malt Flour is an enzyme-active, malted wheat flour with very high diastatic power (≥14,000 Pollack Units). Its natural amylases convert starch into simple sugars, feeding yeast and promoting better rise, aroma, color and crisper crust—especially in lean or long-fermented doughs.

When to use it (ideal applications)

• Lean breads, pizza (direct or biga/poolish) and pastries (panettone): adds fermentable sugars for steady yeast activity and even coloring. Great for cold fermentation where enzyme activity helps through the long proof.
• Whole-grain / high-extraction blends: offsets lower native diastatic activity, improving volume and oven spring.
• Low-sugar formulas: boosts Maillard browning and flavor without added sweeteners.
  

How much to use (pro dosing):

• As a dough adjuvant: 1–5 g per kg flour (0.1–0.5% of flour weight). Start low for long ferments to avoid over-browning.
• As an ingredient: 40–60 g per kg flour (4–6%) when a recipe explicitly calls for malt as a component.

About “Pollack Units” (PU):
In Italy, diastatic power is commonly expressed in Pollack Units (PU); elsewhere you may see °Lintner or °WK (Windisch-Kolbach). All measure starch-to-sugar conversion capacity—Pizzuti’s ≥14,000 PU is firmly in the high-diastatic range.