Mulino Marino Organic Malted Barley Flour – Diastatic Malt (250g/8.8oz)
Mulino Marino Organic Malted Barley Flour – Diastatic Malt (250g/8.8oz)
Mulino Marino Organic Malted Barley Flour – Diastatic Malt (250g/8.8oz)

Mulino Marino Organic Malted Barley Flour – Diastatic Malt (250g/8.8oz)

$14.99 USD
$14.99 USD
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Unlike regular flour, Orzo Maltato is not meant to be used as the main flour in a recipe. It is added in very small amounts to bread, pizza, bagel, roll, and other yeasted doughs to support fermentation and improve baking performance. Its natural alpha and beta amylase enzymes help convert complex starches in flour into simpler sugars that yeast can use during fermentation.

The result can be better yeast activity, improved oven spring, deeper crust color, and a subtle malt character. It is especially useful in lean doughs, long-fermented doughs, sourdough formulas, bagels, pizza dough, and recipes made with flours that do not already contain added malt.

Use sparingly. A little malted barley flour can improve dough performance, but too much diastatic malt can make bread or pizza dough overly sticky or gummy. Start with a very small percentage of the total flour weight and adjust based on your recipe, flour, fermentation time, and baking temperature.

Mulino Marino Organic Malted Barley Flour – Diastatic Malt (250g/8.8oz)

Mulino Marino Organic Malted Barley Flour – Diastatic Malt (250g/8.8oz)

$14.99 USD
$14.99 USD

Frequently Asked Questions

What is Mulino Marino Orzo Maltato?

Mulino Marino Orzo Maltato is organic malted barley flour. It is used as a natural dough improver in bread, pizza, bagels, and other yeasted doughs.

Is Orzo Maltato the same as regular barley flour?

No. Orzo Maltato is made from malted barley, which means it contains active enzymes. Regular barley flour does not behave the same way in dough.

Is this diastatic malt?

Yes. This Orzo Maltato contains alpha and beta amylase enzymes, which makes it a diastatic malted barley flour.

What does diastatic malt do in dough?

Diastatic malt helps convert complex starches in flour into simpler sugars that yeast can use. This can support fermentation, improve crust color, and help with oven spring.

What is Orzo Maltato best used for?

It is best used in bread, pizza dough, bagels, rolls, lean yeasted doughs, and some sourdough formulas where you want better fermentation support and crust color.

Can I use Orzo Maltato for pizza dough?

Yes. It can be used in very small amounts in pizza dough, especially when using flours that do not already contain malt, such as Mulino Marino Organic Type 00 – All-Purpose Italian Flour. Use cautiously, particularly with long fermentation or high-temperature baking.

Can I use it for bagels?

Yes. Malt is commonly used in bagel formulas and contributes to their characteristic color.

Can I use Orzo Maltato in sourdough?

Yes, but use it carefully. It can support fermentation and crust color in sourdough bread, but too much can make the crumb gummy or overly sticky.

How much Orzo Maltato should I use?

Start very low, around 0.1–0.2% of total flour weight, then adjust carefully. For 1,000g of flour, that means roughly 1–2g to start. Use less if your flour already contains malt or if your dough ferments for a long time.

Is Orzo Maltato sweet?

It has a mild malt flavor, but it is not used like sugar or malt syrup. Its main function is enzymatic activity in dough.

Does Orzo Maltato contain gluten?

Yes. It is made from barley and contains gluten. Mulino Marino also lists possible traces of soy and mustard.

Is this Orzo Maltato organic?

Yes. Just like all products from Mulino Marino, this product is 100% organic.

How should I store it?

Store in a cool, dry place, sealed tightly after opening. Mulino Marino’s technical sheet lists storage in a cool, dry place with a maximum temperature of 22°C.