Hi Al, if you're using our regular High-Gluten Flour or the Sir Lancelot flour that we sell in 50 pound bags for commercial use, both of these flours are already corrected for enzyme activity with malted barley flour, so you may not need to add any diastatic malt powder. If you decide to add some, I would keep to the .1% recommendation from Jeffrey Hamelman suggested here, which for 10lbs of flour would be about 4.5g. 

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