You’re asking where to buy backmalz (backmalz) and how to get it. Here’s a concise guide to help you find it. What is backmalz

• Backmalz is malt used in bread baking to improve fermentation and crumb color. It’s typically made from barley, wheat, or rye and is available in various forms (powder, malt extract, or pre-mixed with flour) depending on the brand.

Where to buy

• Local supermarkets: Some larger supermarkets stock backmalz in the baking aisle, but it’s not always widely available. If you don’t see it, try asking staff or checking in the specialty or organic/bio sections.
• Reformhäuser and Bio-Läden: These shops commonly carry backmalz, especially in regions focused on natural baking ingredients.
• Online shops: Many baker supply stores and brand websites offer backmalz for delivery. This is often the easiest way to compare varieties (active enzyme vs. inert, barley vs. malt extract) and prices.
• Specialty bakeries or mills: Some regional mills and bakeries sell backmalz directly or via their online shops.

Tips for choosing and using

• Forms:
  • Enzymaktiv (enzyme-active) backmalz can speed up fermentation and improve crumb.
  • Inaktiv (inactive) backmalz is milder and used mainly for flavor and color.
• Dosage: Typical addition ranges from about 5–15 g per 1 kg of flour, depending on the product and recipe. Start with a small amount and adjust based on the dough behavior and flavor you want.
• Storage: Keep in a cool, dry place. Some forms may have a longer shelf life than others.

If you’d like, tell me your country or region and whether you prefer enzymatic or non-enzymatic backmalz, and I can suggest specific products or retailers near you.