Hey guys,
Just wondering if any of you know which malt is used in commercial bagel bakeries - DIASTATIC or NON-DIASTATIC.
I know the difference between diastatic (active enzymes) and non-diastatic malt (inactive enzymes and therefore can be used in higher quantites / sweetener) but I wanted to know what the good bagel bakeries use to make an informed decision :)
Thank you in advance