Low-temp rests should only be used for specific reasons, some of which are high total protein, high beta-glucans, or low soluble nitrogen ratio. With "typical" malt used by brewers, low-temp rests are likely to be both a waste of time and deleterious to the beer quality. Like I said, when the malt warrants it, use a low-temp rest, but the vast majority of commercially made malt is designed specifically to be used by pro brewers in a single infusion mash.