Red Star® Non-Diastatic Dry Malt Syrup

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™ 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.

The day before baking, prepare sponge by mixing all ingredients for 6 minutes on a low speed. Place into a plastic container and let rest for 18 hours in a cooler.

The next day, combine all ingredients (including sponge) in a spiral mixer and blend for 4 minutes on its first speed and 5 minutes on its second speed, or until dough is fully developed. While mixing, maintain the dough temperature at 78°F (26°C). Once the dough has been mixed, let rest for 30 minutes.

Next, divide and shape dough as desired. Suggestions for scaling dough include 1 lb. 3 oz. (540 g) for loaves, 2.5 oz. (70 g) portions for buns and 8 oz. (250 g) portions for demi baguettes. Once scaled, bench a second time for 15 minutes before shaping as desired.

Before baking, proof loaves or buns in a covered rack for 60 to 75 minutes at room temperature depending on size. Then, score as desired and then bake in deck oven heated to 410°F (210°C) with steam for 25 to 30 minutes depending on size. 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.

In a spiral mixer, combine all ingredients (except cheese) and mix for 4 minutes on your mixer’s first speed and then for an additional 5 minutes on your mixer’s second speed, or until dough is almost fully developed. Add cheese at a slow speed and blend until combined and dough is fully developed. Take care to not overmix. Final dough temperature should be maintained at 78°F (26°C). Once mixed, let the dough rest covered for 30 minutes.
Next, scale dough into 11.5 oz (326 g) portions and shape into 7 x 7 in (17.75 x 17.75 cm) squares. At this time you may sprinkle dough with any desired toppings. Suggested toppings include additional cheese, sesame seeds, flour, garlic, onions and/or dried herbs.
Place dough into a covered rack and proof at room temperature for 3 hours. Before baking, dock dough with a wooden stick to create five equal segments.
To bake, place into a pre-heated 410°F (210°C) deck oven with 5-second steam for 15 minutes. Bake until breadsticks are golden and cheese is melted. 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.

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.