100% NATURAL · MADE IN ITALY LATEST PRODUCTION BATCH GUARANTEED TRACKED SHIPPING
ENFRESDEIT ITALY · MALTOATTIVO.IT
Malto Attivo Malto Attivo THE DIASTATIC MALT SPECIALISTS
SHOP
DIASTATIC BARLEY MALT · MADE IN ITALY

Diastatic Malt Extract.

The oldest natural baking aid.

Liquid, crystallized or as flour: for bread, pizza, focaccia and leavened pastries, at home or in the bakery.

100% NATURAL
Made in Italy
BUY DIRECT
You always receive the latest production batch
TRACKED SHIPPING
With selected express couriers
SUPPORT
Before and after your purchase
Hands stretching a leavened dough
When Nature helps Nature.
BALANCE AND STABILITY
ESSENTIAL

The secret of the bakers of the past, back in the bakery.

Used by earlier generations of bakers, malt extract was set aside as impractical and replaced by chemical improvers.

Today it is back in the spotlight: not only because it is natural, but because modern techniques (cold processing, fast doughs, more sophisticated machines) make it the essential product for performance and cost-effectiveness.

Squeezer cap
Drip-free valve for easy dosing, protected from any contamination.
Also for small batches
Sizes designed for restaurants, pizzerias, pastry shops and home use.
KNOW TO CHOOSE

Malt flour or extract? Two products, two different roles.

Both come from malting barley, but they work differently in the dough. Knowing them helps you choose the right one for your recipe.

MALTED BARLEY FLOUR
The flour corrector
Malted barley with high diastatic power, rich in enzymes (alpha and beta amylase).
Ideal for improving flours with a less than optimal falling number.
Helps convert the starches already present in the flour.
Very concentrated: small doses are enough, to be measured precisely.
BEST SELLER
DIASTATIC MALT EXTRACT
The complete baking aid
Sugars (dextrose, maltose, sucrose) plus complete enzymes.
A natural aid for the whole fermentation.
Improves workability, rise and sensory qualities.
Acts on flavour, colour, crispness and shelf life.
THE RANGE

Three malts, one standard.

SEE THE FULL SHOP →
THE MOST VERSATILESuper Diastatic, 1400 g bottle
MALT EXTRACT PASTE

Super Diastatic

Pure barley malt extract with high diastatic power. One product for bread, pizza, focaccia and leavened bakes.

350 g · 1400 g from
€4.99
DISCOVER
THE GENTLESTCristal Diastatic, 1 kg bag
CRYSTALLIZED EXTRACT

Cristal Diastatic

The qualities of the extract with the convenience of a powder. It gives stability to long, cold-matured doughs: it is the heart of the MALTIME® method.

175 g · 1000 g from
€4.99
DISCOVER
Powder Diastatic, 1500 g bag
MALTED BARLEY FLOUR

Powder Diastatic

A natural bread improver with high diastatic power: gives new energy to flours with a less than optimal falling number.

250 g · 1500 g from
€4.89
DISCOVER
BAKE OFTEN?
Save with the large sizes.
SHOPPING FROM ITALY?

For Italy we have a dedicated shop.

On maltoattivo.it you’ll find the same malts with shipping designed for Italy, the Italian Professional Area and the site in Italian.

GO TO MALTOATTIVO.IT →Shipping across Italy · IT
MALTIME logo
MALTIME® METHOD
CONTROL YOUR PROOFING

Make a dough today. Control it for days.

MALTIME® is our protocol for pizza and bread doughs to be used from a few hours up to 7 days. Cristal prepares the yeast’s environment before the flour goes in: the dough starts in order and stays manageable over time.

THE MALTIME SEQUENCE
Water→Cristal→Yeast→Flour→Salt
1–7
days of managing the same dough
1.5%
Cristal on flour weight
5–10’
to prepare the yeast’s environment
“Long life isn’t born on the fifth day. It’s built in the first hours.”
TRULY NATURAL

What your customers notice straight away.

Benefits you can see, smell and taste.

01Supports and stabilises fermentation
02Improves flour performance
03More rise and a more open crumb
04Thin, golden, less glassy crust
05More flavour and an intense aroma
06Better maturation and digestibility
07Longer shelf life
AN ALLY IN EVERY DEPARTMENT

Where it really makes a difference.

Loaves of bread
Bread making
Direct and indirect, biga and sourdough
Margherita pizza
Pizzeria
Long maturation and quick doughs
Rosemary focaccia
Focaccia
Aroma and structure of the Genoese focaccia
Croissants and brioches
Pastry
Brioche, croissants, large leavened cakes
NĒD · YOUR ADVISOR

Which malt should you choose, and how much?

Answer a few questions about what you’re making and how you work: NĒD tells you the right malt, the dose on flour weight and the best size for how much you use.

Under a minuteDoses tested in the lab
01 · WHAT ARE YOU MAKING
What do you want to make?
DEMO VIDEO

When “a little” makes a big difference.

Baking aids compared: the same dough with Malto Attivo and with sugar. See how rise, crumb structure and crust colour change.

BUYING FOR A BUSINESS?

Same shop, VAT-free with a valid EU VAT number.

Bakeries, pizzerias and pastry shops buy from the same shop as everyone else: enter your company name and EU VAT number at checkout. We check it instantly in the EU VIES system and, if it is valid, your order is VAT-free (reverse charge).

GO TO THE SHOP
BECOME A DISTRIBUTOR

Bring Malto Attivo to your shop.

No obligation and no minimum order
Guaranteed shipping, also as drop shipping
Online ordering and custom labels
Promotions, events and marketing materials
DOWNLOAD THE BROCHURE