Commercial bagels - diastatic or non-diastatic

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