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

BEST Diastatic Wheat Malt

BEST Diastatic Wheat Malt can be used as a basic ingredient in the baking and food industry. It has a high protein content coupled with very strong enzymatic activity. The high amylase activity is optimal for the breakdown and dissolution of starch. This is particularly apparent in the processing of raw fruit and improves flour quality where enzyme potential is too low.
Bakeries, Food industry


Parameter Minimum Maximum Einheit
Moisture content 7 %
Extract (dry substance) 83 %
Protein, dry basis 10.5 13 %
Wort Color 2.5 4.5 EBC
Diastatic power 520 600 WK
Wort pH 5.7 6 EBC
Alpha-Amylase 250 Phadebas (Ulmer Spatz)


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