Red Star® Dry Milk Replacer

Prepare concha topping by blending together flour, powdered sugar, and shortening until a soft dough forms—it should resemble cookie dough. Set aside.

To form concha dough, in a spiral mixer, combine all dry ingredients and blend for 30 seconds on your mixer’s first speed. Next, add shortening, water, and eggs, and continue to mix for 4 minutes. Increase speed to your mixer’s second speed and mix until dough is almost fully developed. Maintain dough temperature at 75°F (24°C). Bulk rest dough for 15 minutes before dividing into 2.3 oz (65 g) portions and form into balls.

Next take a small amount of the “cookie dough” and flatten into a disc that is slightly larger than the dough ball. Place the disc over the dough ball and gently pat the two together. The dough balls will have slightly flattened during this process. Repeat until all dough balls have a disc of “cookie dough” on top. Now using a knife or concha stamp, gently cut or press into each. As the concha proofs, the cuts will expand revealing the concha pattern.

Allow dough to proof for +/- 90 minutes in a proofer set to 90% humidity 90°F (32°C) until cuts expand revealing the Concha pattern and dough is the desired size. Place into a pre-heated 350°F (177°C) oven and bake for 15 to 18 minutes. Conchas are ready when lightly golden and topping is crumbly.

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.

Sift together flour with Red Star Double-Acting Baking Powder and Red Star Replacit Milk LMF. Next, incorporate with sugar and salt and then add the cooked, fully-cooled cornmeal. Add honey and eggs and blend until batter is smooth. Then add melted butter and water and continue to mix until smooth

Allow batter to rest for approximately 1 hour prior to use. Please note that batter will thicken slightly during resting so additional water may be added to improve pouring consistency, if necessary. Conversely, if the batter is too soft, additional sifted cake flour may be added.

To cook, pour batter onto a heated griddle, 325° to 350°F (163° to 177°C), that has been slightly greased. Cook pancakes until both sides are nicely browned. Remove from griddle and serve warm.

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.

Combine all ingredients in a Hobart mixer using a hook and blend for 10 minutes on your mixer’s first speed and then for 2 minutes on your mixer’s second speed. Maintain the dough temperature at 78°F (25.5°C) and let the dough rise for 15 minutes.

Next, divide dough into 10.5 oz (300 g) portions and shape as desired. Proof crusts covered at room temperature for 90 minutes or crusts may ferment in a cooler for up to 12 hours.

Before baking, top pizzas with desired sauces and/or favorite toppings. Then, bake in a brick oven at 500°F (260°C) for 12 minutes or in an Impinger oven set to 450°F (232°C) for 5 minutes. Pizzas are done when the crust is golden brown. Please note, baking time may vary depending on the size and thickness of the pizza crusts.

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.

In a spiral mixer, combine all dry ingredients and blend for 30 seconds on your mixer’s first speed. Add water and oil and continue to mix for an additional 3 minutes on your mixer’s first speed and then for 2 minutes on your mixer’s second speed, or until fully developed. Maintain dough temperature at 78°F (25.5°C).

Next, divide and scale dough as desired and round into balls. Retard dough for up to 3 days in a cooler set to 40°F (4.4°C).

When ready to use, remove from coolers and let proof at room temperature. Next, shape dough to desired size and thickness either by hand or using a sheeter. Before baking, top pizzas with desired sauces and/or favorite toppings.

Bake in a revolving or rack oven at 350°F (177°C) or a brick oven for 500°F (260°C). Please note that baking times will vary depending on the size and thickness of pizza crusts. Pizzas are done when the crust is golden brown and cheese is melted.

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.

Combine all ingredients in a spiral mixer and blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until the dough is fully developed. Maintain the dough temperature at 78°F (25.5°C) and let the dough rise for 10 minutes.

Next, divide dough and shape as desired. For traditional pretzel twists or buns, divide into 3.8 oz (110 g) portions and shape into round or twists. For pretzel bites, divide into 1 oz (28.4 g) portions and shape into small, bite-sized rounds.

Next, in a proofer set to 90°F (32°C) with 85 percent humidity and proof the pretzel dough, 20 minutes for twists and bites and 30 minutes for buns. Once proofed, place into a cooler for at least 1 hour.

Before baking, prepare a 4 percent lye solution and dip each pretzel into the solution. Remove from solution and top with sliced jalapeños, parmesan cheese, and rock salt. Please note: Proper hand and face protection is required when using food grade sodium hydroxide.

Next, bake pretzels in a rack, deck, or revolving oven at 428°F (220°C) for 18 to 20 minutes depending on weight. 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.

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.

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.

Place all ingredients (including margarine) in a mixer and blend on its first speed for 30 seconds. Next, add water and eggs and continue to mix for 5 minutes. Move up to your mixer’s second speed and blend for an additional 8-10 minutes, or until dough is fully developed. Maintain finished dough at a temperature of 82°F (28°C).
Next, take to bench, cover, and let the dough rest for approximately 10 minutes. Divide and scale dough into 2 oz. (57 g) portions and form into rounds. Place dough portions into prepared pans or sheet trays.
Next, proof rolls in a proofer set to 100°F (38°C) with 85% humidity for 1 hour, or until rolls have doubled in size. Transfer pans into a preheated 375°F (190°C) oven and bake for 18 to 20 minutes. Rolls are ready when they’re golden brown. Remove 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.