Red Star® Chemical Leavener Series
Product Nos. 14500, 14615, 17000, 17500, 17665
The Red Star® Chemical Leavener Series includes aluminum-free single- and double-acting baking powders, as well as a Cream of Tartar Replacer, for a variety of batter applications.
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Looking for a small batch order?
Anti-Aluminum
The aluminum-free leavening action for quick-bake and refrigerated batters, including cakes, biscuits, muffins, and more.
Single Acting
For leavening of refrigerated batters and large-batch, extended-time bake-offs.
Double Acting
For the rapid aeration of quick-bake batters and applications.
Replace Cream of Tartar
Control the pH of egg whites, increase volume, and create a uniform texture in angel food and other foam cakes.
- Donuts
- Hispanic Products
- Pizza
- Quickbread, Cookies, Cake
- Flatbreads
Product code 17000:
Single-acting baking powder is recommended for baked goods where refrigeration and minimal leavening is desired. Particularly appropriate where large batches of batter are mixed for bake-off over an extended period.
- Add directly to flour at .25-.5% of the total flour weight
Product code 17500, 17665:
Double-acting baking powder is particularly appropriate when rapid batter aeration is desired. It should be used shortly after mixing as leavening occurs on the bench and is not recommended for refrigerated formulations.
- Use in batters up to 6% of the total flour weight
- For optimal results in cake batters, use at 5% of the total flour weight
Product code 14500, 14615:
Cream of Tartar replacer is recommended for use in angel food and other foam cakes. It should not be use with baking soda to make baking powder.
- Use as an acid source at a 1:1 replacement for cream of tartar
- Maximum recommended usage is 5.0% of flour weight
Product code 17000, 17500:
- 50 lb (22 kg 680 g) bag
- 40 bags/pallet
Product code 17665:
- 6 – 3.75 lb plastic jugs in closed cases
- 78 cases/pallet
Product code 14500:
- 50 lb (22 kg 680 g) bag
- 40 bags/pallet
Product code 14615:
- 6 – 3.75 lb plastic jugs in closed cases
- 78 cases/pallet
- Shelf life of unopened packages is 24 months from production date
- Store in cool, dry conditions
- Do not leave opened packs exposed
Featured Formulas
Ingredients
This angel food cake formula is extra light and fluffy with the addition of Red Star Angel Cream. Serve plain and enjoy its subtle almond and vanilla flavor or top with berries and cream for an extra special treat.
Prep Time: 7 minutes
Bake Time: 40 minutes
Instructions
In a stand mixer, beat egg whites to a wet peak, maintaining the temperature at 70°F (21°C). Next, blend together egg whites with granulated sugar by sifting sugar into egg whites. Continue to beat sugar and egg white mixture and gradually beat in Red Star Angel Cream and salt. Then during the last 5 minutes of whipping, add almond and vanilla flavoring and blend until mixture is light with firm peaks. Next, incorporate cake flour, blending together 3 times by sifting. Finally, carefully fold in remaining granulated sugar by hand.
Scale approximately 26.5 oz (750 g) of batter into 10 in (25.4 cm) tube pans and bake (double panned) at 360°F (182°C) for approximately 40 minutes. Upon removal, invert pans and let cool. Please note that smaller loaves, tube pans, and even cupcakes can be produced from this formulation. Baking times will need to be adjusted based on batter-to-pan size ratio.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
Lesaffre Products Used
Red Star® Chemical Leavener Series
Ingredients
Made with Red Star Double-Acting Baking Powder, this buttermilk cornbread is extra moist and sweet. Add your own twist to this classic recipe with the addition of sweet corn kernels, jalapenos, green chiles or cheese.
Prep Time: 16 minutes
Bake Time: varies
Instructions
In a mixer, blend all ingredients except for cornmeal, bread flour and buttermilk on your mixer’s second speed for 10 minutes. Scrape down the batter as needed. Next, reduce mixer to its first speed and add the remaining ingredients. Blend for 1 minute on your mixer’s first speed until incorporated and then continue to mix for 5 minutes on your mixer’s third speed.
To bake, spread batter onto prepared sheet pans and place into a pre-heated 350°F (176°C) oven. Bake cornbread until it turns golden brown and a toothpick inserted in the center comes out clean.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
Lesaffre Products Used
Red Star® Chemical Leavener Series
Ingredients
This formula creates wonderful, yeasty English muffins that are delicious toasted. Customers will rave over these muffins at breakfast time served with butter or an assortment of fruit jams and preserves.
Prep Time: 12 hours, 23 minutes
Bake Time: 25 minutes
Instructions
Place water in a mixing bowl, tempered to achieve a finished dough temperature of 78-82°F (26-28°C). Add remaining ingredients and blend on your mixer’s first speed for 2 minutes. Change to your mixer’s second speed and mix the dough until full development is reached (approximately 8 minutes).
Allow the dough to rest for 30 minutes. Scale the dough as desired and roll in cornmeal.
Place dough portions on a pre-heated greased muffin griddle or in metal rings. Cook for about 10 minutes on each side at 520°F (270°C). Cook times will vary depending on the size and thickness of muffins.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
Lesaffre Products Used
Red Star® Chemical Leavener Series
Saf Pro® Clean Label Volume Improver Series
Red Star® Extended Shelf Life (ESL) Block Yeast
Ingredients
Tender, soft and flaky, these cheesy biscuits will be a delicious new offering that your customers are sure to enjoy.
Prep Time: 5 minutes
Bake Time: varies
Instructions
In a spiral mixer, combine bread and pastry flour, Red Star Replacit Mlk LMF and Red Star Double-Acting Baking Powder and blend on low for 30 seconds. Then, add salt and sugar and blend until combined. Next, cut in shortening and incorporate the dry ingredients until mixture resembles course streusel or crumbs.
Add cold water (or milk), as well as, eggs and continue to blend until mixture is combined. Avoid overmixing. Next, roll out dough to a 1/2 in (12.7 mm) thickness on a lightly dusted bench. Using a round biscuit cutter, cut out biscuits and place onto a baking tray.
Place into a preheated 450°F (232°C) oven and bake until golden brown. Take care to ensure biscuit bottoms do not get too dark. Remove from oven, let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
Lesaffre Products Used
Red Star® Chemical Leavener Series
Red Star® Dry Milk Replacer
Ingredients
Use this versatile dough in your bakery to make classic German apple strudel or be inventive and fill with a wide range of other seasonal fruits or sweet fillings for your own tasty creation.
Prep Time: 2-3 hours
Instructions
In a 20 quart mixer with a hook attachment, blend all ingredients together on your mixer’s first speed for 5-6 minutes, or until dough is fully developed. Note that dough should be smooth and not sticky. Rest covered for 2-3 hours.
Divide into 15 oz (425 g) portions and freeze. To use, thaw completely before shaping and filling dough as desired.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
Lesaffre Products Used
Red Star® Chemical Leavener Series
Saf Pro® Relax Series
Ingredients
These soft and tender flour tortillas are perfect for tacos, burritos, and sandwich wraps and are made with Saf Pro Relax 200 which strengthens the dough to reduce tearing and shrinkage when sheeting or molding.
Prep Time: 1 hour
Bake Time: 1 minute
Instructions
Scale all dry ingredients and place in mixer and dry blend for 1 minute on your mixer’s first speed. Then, add water and shortening and continue to mix for 2 minutes on your mixer’s first speed until the dough starts to come together. Increase to your mixer’s second speed and blend for 8 to 10 minutes until dough is smooth and fully developed.
Transfer from mixer to lightly floured counter, cover with damp cloth and let rest for 15 minutes. Next, divide the dough into 2 oz. (57 g) portions and round into balls. Cover and rest for 30 minutes.
To prepare tortillas, roll out dough into a circle approximately 1/8 in (4.7 mm) thick. Bake tortillas at 480°F (248°C) for 30 seconds on each side or until the dough looks dry with brown toast marks on both sides. Do not overbake or they will become hard and difficult to fold.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
Lesaffre Products Used
Red Star® Chemical Leavener Series
Red Star® Dry Milk Replacer
Saf Pro® Relax Series
Ingredients
Sweet white chocolate and tart dried cherries make these scones a delightful breakfast treat to serve alongside coffee or tea. Use this formula as a base for you own sweet or savory scone creation by substituting bacon bits, cheese, chives or other dried fruits and nuts.
Prep Time: 15 - 30 minutes
Bake Time: 18 minutes
Instructions
In a mixer, blend all dry ingredients with a paddle attachment. Add cream and mix until just incorporated. Add dried cherries and white chocolate chips (or your desired mix-ins) and mix until blended. Be careful not to overmix.
Next, on a floured bench, pat dough out into a circle and cut into even wedges. To bake, brush with an egg wash or cream, and then sprinkle with sugar before placing into a preheated 350°F (177°C) oven for about 18 minutes (pending on size and thickness). Remove from oven and let cool.
If you’d like to freeze your dough before baking, Red Star Single-Acting Baking Powder can be substituted for Red Star Double-Acting Baking Powder.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
Lesaffre Products Used
Red Star® Chemical Leavener Series
Ingredients
Add a wholesome snack option to your product offering with this fresh take cookies made with malted wheat, whole grain flour, and raisins.
Prep Time: 1 hour, 30 minutes
Bake Time: 8 - 12 minutes
Instructions
Begin by soaking the malted wheat flakes and raisins in water for at least 1 hour, using the same amount of water as the malted wheat flakes and raisins. After one hour, drain well and set aside. Then, cream sugar and butter together in a mixer for 2 minutes on a medium speed. Add eggs, honey, and vanilla and blend until smooth (scraping down the sides as needed).
Next, in a separate container, dry blend together flour, salt, baking powder, cinnamon and Red Star 3LD Dry Malt. Then add dry ingredients to the mixer and blend until just incorporated. Finally, add drained malted wheat flakes and raisins and blend until fully incorporated.
Scoop preferred weight cookies onto prepared sheet pans and then bake in a preheated 350°F (177°C) oven until cookies are golden brown. Take care to not let bottoms of cookies get too brown. Remove from oven and let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
