EBC-Min 2,5
EBC-Max 4,5

BEST Diastatic Malt

BEST Diastatic Malt can be used as a basic ingredient in the baking and food industry. The malt has a higher protein content, coupled with very strong enzymatics for optimal breakdown and dissolution of starch. Pale malts typically have a diastatic strength of about 300 wk (Windisch-Kolbach degrees). BESTMALZ Diastatic malts have a diastatic strength of at least 520 wk. BEST Diastatic Malt is produced from quality winter barley.
Bakeries, Food industry


Parameter Minimum Maximum Einheit
Moisture content 7 %
Extract (dry substance) 81.5 %
Protein, dry basis 10 4.5 %
Wort Color 2.5 4.5 EBC
Diastatic power 490 580 WK
Wort pH 5.7 6 EBC


All raw materials are tested for pesticides, mycotoxins and heavy metals and meet the requirements of VO (EG) 165/2010 and 396/2005.

All BEST malts are regularly tested for N-nitrosodimethylamine (NDMA). Their nitrosamine content is below the permissible limit.

All BEST malts comply with VO (EG) No. 1829/2003, 1830/2003, 49/2000, 18/2001 and 50/2000. We work without irradiation and without genetically modified raw materials, ingredients or additives.

All BEST malts as well as their packaging are produced in strict compliance with DIN EN ISO 9001:2015 and HACCP (Hazard Analysis and Critical Control Points) food safety management system.

BEST malts comply with the German Purity Law.

The cultivation of the barley until the delivery of the malt is carried out in accordance with the regulation EC / 178/2002.


Bakeries, Food industry

% of the grain bill


In bulk, sacks size 25 kg/55 lbs and 50 kg/110 lbs, super sacks size 500-1,000 kg/1,100-2,200 lbs. All of our malts are also available in crushed form on request.

Shelf life

At least 24 months if stored under cool (max. 20 °C/68 °F) and dry (max. 35 % RH) conditions.
For crushed malt: 12 months.


Our specialists will be happy to advise you if you wish.

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Certification // Quality assurance