Saf Pro® Softness Improver Series

Combine dry ingredients in a spiral mixer and blend at a low speed for one minute. Add water and yeast. Continue to mix for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on your mixer’s second speed, or until dough is fully developed. Maintain dough temperature at 78°F (26°C).
Once the dough is fully developed, allow it to rest, covered, for 15 minutes. Next, portion dough into 20 oz (540 g) portions and shape round, cover with plastic and rest for 10 minutes. Mold bread and place into 16 oz (453 g) bread pans. Proof for 55 to 60 minutes and then bake at 400°F (204°C) for 20 to 25 minutes. Remove and let cool. Please note that you can make hamburger and hot dog buns out of the same dough.

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 Lesaffre and Red Star’s world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine all dry ingredients in a spiral mixer, and mix 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 5 minutes on your mixer’s second speed, or until fully developed. Rest dough for 15 minutes, covered with plastic.

Next, divide and scale dough into 2.5 oz (70 g) portions and let rest for 10 minutes. Shape dough as desired before placing into a proofer.

To bake, dust rolls with flour before baking and place in a rack or revolving oven preheated to 350°F (177°C). Bake for 18 minutes, or until golden brown.

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 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 dough is about 85 percent developed. Maintain the dough temperature at 74°F (23°C). At this point, you may place the dough in a cooler overnight, if desired.

Next, laminate the dough with three single folds keeping 1 hour in between turns and placing the dough in the cooler between folds. Please note, the roll-in butter amount for lamination will be based on the dough weight (50% for traditional Danish and 25% for German-style Danish). Do not go below 10 mm during lamination. Next, gradually sheet the dough down to 5 mm. From here, you may scale and shape the dough as desired.

Once dough as been formed into its desired shape, place into a proofer set to 80°F (27°C) with 85-90% humidity for 45 minutes.

To bake, place Danish into a rack or revolving oven set to 370°F (187°C) and bake for 12-15 minutes until Danish have a golden color. Remove from oven, let cool and garnish 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.

In a spiral mixer, combine flour, salt, sugar, Saf-Pro Volume 3.1 and Softness 4.1+V, and mix for 1 minute. Next, add milk and whole eggs and then mix on your mixer’s first speed for 4 minutes, gradually adding the soft unsalted butter. Continue to mix on your mixer’s second speed for 6-9 minutes, or until the dough is fully developed. Maintain dough temperature at 78°F (26°C).

Please note, a wide variety of products can be produced from this formula by adding additional mix-ins towards the end of the final mixing stage. Suggested mix-ins include toasted shredded coconut, chocolate chips, or dried fruit like golden raisins or cherries. Additionally, lemon, orange or vanilla flavoring may also be added, as desired.

After mixing, rest the dough for 15 minutes, covered with plastic to avoid skin formation. Then, divide dough and place into pans or molds. Brush dough with an egg wash prior to baking and top with any additional desired toppings.

To bake, place dough into an oven set to 350°F (176°C) and bake bread until golden brown. Please note, that baking times will vary depending on oven and the size of the product being baked. 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 Lesaffre and Red Star’s world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine 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 dough is about 85% developed. Maintain the dough temperature at 74°F (23.3°C). At this point, you may place the dough in a cooler overnight, if desired.

Next, laminate the dough with three single folds keeping 1 hour in between turns and placing the dough in the cooler between folds. Please note, the roll-in butter amount for lamentation will be based on the dough weight (50% for traditional Danish and 25% for German-style Danish). Do not go below 10 mm during lamination. Next, gradually sheet the dough down to 5 mm. From here, you may scale and shape the dough as desired.

Once dough as been formed into it’s desired shape, place into a proofer set to 80°F (27°C) with 85-90% humidity for + / – 40 minutes.

Next, blast freeze for 20 minutes at -22°F (-30°C). Keep danish frozen until ready to bake. To bake, remove from freezer and place directly into a revolving or rack oven set to 370°F (187°C) and bake for 12 to 15 minutes, or until danish are golden in color. Remove from oven, and immediately apply an apricot glaze. Let cool and garnish 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 Lesaffre and Red Star’s world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine 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 dough is about 85% developed. Maintain the dough temperature at 65°F (18.3°C).

Next, laminate the dough with three single folds keeping 1 hour in between turns and placing the dough in the cooler between folds. Please note, the roll-in butter amount for lamination will be based on the dough weight (50% for traditional Danish and 25% for German-style Danish). Do not go below 10 mm during lamination. Next, gradually sheet the dough down to 5 mm and scale as desired.

At this point, place the portioned dough into a blast or spiral freezer and store until ready to use. Before using, remove dough from the freezer and place into a cooler overnight to thaw.

Once thawed, shape dough as desired and then place into a proofer set to 80°F (27°C) with 85-90% humidity for 45 minutes. To bake, place Danish into a rack or revolving oven set to 370°F (187°C) and bake for 12-15 minutes until Danish have a golden color. Remove from oven, let cool and garnish 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.

Place all ingredients in a spiral mixer and blend on its first speed for 2 minutes and then for an additional 7 minutes on your mixer’s second speed, or until dough is fully developed.

Next, let the dough rest for 15 minutes before dividing dough into 1.8 oz (50 g) portions for round buns or 2.1 oz (60 g) portions for hot dog buns. Shape and let the dough rest for 10 minutes.

Next, proof rolls in a proofer set to 100°F (38°C) with 70 percent humidity for 75 to 85 minutes. Then, transfer to a preheated 375°F (190°C) oven and bake for 12 to 15 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.

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.

In a spiral mixer, combine all ingredients (reserve onions and dill) and blend on your mixer’s first speed for 1 minute. Next, increase to your mixer’s second speed and continue to mix for 6 minutes, or until dough is fully developed. Add onions and dill and mix until combined. While mixing, maintain dough temperature at 78°F (26°C). Once the dough is fully developed, let rest for 30 minutes covered, fold and then let rest for a second 30 minutes.

Next, divide and scale dough into 1 lb. 3 oz. (510 g) portions and shape as desired. Let dough proof for about 70 minutes at room temperature before baking. After proofing has completed, place into a pre-heated 450°F (232°C) oven to start, and then lower temperature to 400°F (200°C) and bake (with 10-second steam) until bread is golden 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.

Combine all ingredients in a spiral mixer. Mix for 6 minutes on your mixer’s first speed, and then for 3 minutes on high, or until the dough is fully developed. Maintain the dough temperature at 78°F (25.5°C).

Once dough is fully developed, bench for 60 minutes with a fold after 30 minutes. Next, divide dough and shape as desired. For loaves, scale into 12.3 oz. (350 g) portions and shape into round or oval loaves. For buns, scale into 1.7 oz. (50 g) portions and shape into rounds.

At this point, dough may be retarded for 12-16 hours, if desired. Next, top loaves and rolls with toppings (e.g. sesame seeds) and score as desired.

To bake, set a rack, deck or revolving oven to 428°F (220°C) and steam bread for 5 seconds (opening the dumper after 5 minutes). Bake for 20 minutes or until a deep golden crust forms (will vary by oven). 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 dry ingredients and blend for 1 minute on your mixer’s first speed. Next, add water, oil, and molasses and mix on your mixer’s first speed for 2 to 3 minutes and then increase to your mixer’s second speed and continue to blend until dough is fully developed. Let the dough rest for 15 minutes.
Next, scale and divide loaves into 19 oz. (540 g) portions and place into pans. Proof dough and then bake at 400 °F (204°C) for approximately 25 minutes. Remove from oven and let cool.
Please note that whole grains can be added if desired starting at 2% (millet, flax, sunflower seeds, cracked wheat). You may make a soaker, or increase water accordingly.

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 dry ingredients in a spiral mixer and blend at a low speed for 1 minute. Add water, eggs and shortening. Continue to mix for 4 minutes on your mixer’s first speed and then for an additional 10 minutes on your mixer’s second speed, or until dough is fully developed. Maintain dough temperature at 78°F (26°C).
Once the dough is fully developed, allow it to rest while covered, for 30 minutes—punching down after 15 minutes. Next, sheet the dough using a rolling pin or machine to around 10 mm thickness. Using a doughnut cutter, cut out doughnuts, noting that you are aiming for a weight of 2 oz. (56 g) per doughnut.
Place into a doughnut fryer tray and proof for around 45 minutes. After taking it from the proofer, allow doughnuts to rest for 5 minutes prior frying.
Next, preheat your fryer to a temperature between 375°F (190°C) to 390°F (199°C). Place doughnuts slowly into a fryer and cook until golden brown on all sides. After frying garnish and finish 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.

Combine dry ingredients in a spiral mixer and blend at a low speed for 1 minute. Add spring water and organic yeast. Continue to mix for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on your mixer’s second speed, or until dough is fully developed. Maintain dough temperature at 78°F (26°C).
Once the dough is fully developed, allow it to rest, covered, for 15 minutes. Then divide into 1.8 oz (50 g) portions for round buns or 2.1 oz (60 g) portions for hot dog buns. Proof for 55 to 60 minutes.
Bake at 400°F (204°C) for 20 to 25 minutes until browned. Please note that out of the same dough, you can also make pan bread.

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.