Diastatic activity involves the conversion of starches into maltose.
2.
ASBC 500-600 / EBC > 1300 or more, no diastatic activity.
3.
The Codex indicates that diastatic activity is to be preserved by the use of temperatures not exceeding.
4.
Malt flour is used as a diastatic supplement for other bread flours that have low natural diastatic activity.
5.
Color and final kilning temperature are comparable to non-caramel analog malts; there is no diastatic activity.
6.
In general, the hotter a grain is kilned, the less its diastatic activity; as a consequence, only lightly colored grains can be used as base malts, with Munich malt being the darkest base malt generally available.
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