Home > Products > Red Star® Non-Diastatic Dried Malt Syrup

Red Star® Non-Diastatic Dry Malt Syrup

Product Nos. 07000

Add more malt flavor, texture, and color while promoting yeast activity with the convenience of Red Star® Non-Diastatic Dry Malt Syrup.

  • Clean Label
  • Kosher Parve
  • Halal
  • Vegan

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More Flavor

Vacuum-dried and concentrated for a stronger flavor.

Convenient

Free-flowing and more convenient to ship, store, and use than liquid syrup.

Sugar Reduction

Sweetness allows for potential reduction in sugar usage.

Attractive Color

Imparts bloom and color to the crust of baked goods.

  • Bagels
  • Pretzels
  • Croissants & Pastry
  • Rolls & Buns
  • Crusty Bread
  • Multigrain Bread
  • Pizza
  • Pan Bread
  • Sweet Bread
  • Tortilla & Flatbread
  • Whole Wheat
  • Specialty
  • Sourdough
  • Hispanic Products
  • Crackers
  • Donuts
  • Quickbread, Cookies, Cake

Use 6-8 oz (170 – 230 g) to replace 1 lb of malt syrup, with the addition of water to make up the difference.

  • 50 lb (22.6 kg) bags
  • 25 bags/pallet

  • Shelf life is 2 years from the date of production in unopened packages
  • Store in cool, dry conditions
  • Once opened, the bags must be sealed securely to prevent contact with moisture

Malty flavor in a convenient format.

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Featured Formulas

Ingredients

lb
oz
%
kg
g
Bread Flour
90
-
100
18
-
Oat Flour
10
-
100
2
-
Saf-Pro Volume 3.1
-
4.8
0.3
-
60
Kosher Salt
2
-
2
-
400
Red Star 3LD Dry Malt
1
8
1.5
-
300
Saf-Pro Softness 4.1
-
4
0.25
-
50
Red Star Block Yeast
2
-
2
-
400
Saf-Pro Relax 200
-
4
0.25
-
50
Toasted Rolled Oats
5
-
5
1
-
Honey
5
-
5
1
-
Water +/-
55
-
55
11
-
Total
171
4.8
-
34
260

Perfect for shaping into rustic hand-formed loaves or baked as traditional pan bread, this flavorful yet simple formula blends traditional bread flour with oat flour for added heartiness while honey adds a touch of sweetness.

Prep Time: 1 hour, 10 minutes

Bake Time: 30 minutes

Instructions

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 into 1.2 lb (540 g) portions and shape into loaves by hand or place into pans for pan bread. Top each loaf with toasted rolled oats and place into a proofer set to 90°F (32°C) with 85% humidity for 50 to 60 minutes.

 

Next, bake loaves in a rack, deck, or revolving oven at 428°F (220°C) for 30 minutes, with steam if applicable. 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™ by calling (414) 615-4094.

Lesaffre Products Used

Red Star® Non-Diastatic Dry Malt Syrup

Saf Pro® Softness Improver Series

Saf Pro® Relax Series

Red Star® Block Yeast

Saf Pro® Clean Label Volume Improver Series

Ingredients

lb
oz
%
kg
g
Bread Flour
100
-
100
20
-
Saf-Pro Volume 3.1
-
4.8
0.3
-
60
Kosher Salt
2
-
2
-
400
Red Star 3LD Dry Malt
1
8
1.5
-
300
Red Star Block Yeast
2
-
2
-
400
Saf-Pro Relax 200
-
3
0.2
-
40
Red Star Replacit Mlk LMF
1
-
3
-
600
Unsalted Butter
1
3
5
1
-
Water +/-
55
-
55
11
-
Total
164
19
-
22
800

These authentic, German-style pretzels get an extra kick with the addition of spicy jalapeños and Parmesan cheese. Shape into traditional pretzel twists or shape into buns or pretzel bites.

Prep Time: 1 hour, 40 minutes

Bake Time: 18-20 minutes

Instructions

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™ by calling (414) 615-4094.

Lesaffre Products Used

Red Star® Non-Diastatic Dry Malt Syrup

Saf Pro® Clean Label Volume Improver Series

Saf Pro® Relax Series

Red Star® Block Yeast

Red Star® Dry Milk Replacer

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