Saf levure yeast active mash. Dry yeast and rules for working with them. Preparation and inversion of sugar syrup

Do good mash Without yeast, in principle, it is impossible. After all, mash is the product of the metabolism of fungi, which convert food into alcohol. The waste product of their life is alcohol itself. Yeast is responsible for the quality of the end result, therefore right choice yeast is a guarantee of good moonshine.

What are yeast:

People have been using fungi since ancient times. Their selection has not stopped until now, the product is constantly being improved, new stamps and forms are being introduced. Yeast is very affordable and can be purchased at any grocery store. Their price is somewhat different from each other, and some contain additives. As a rule, they are presented in several forms:

There is an opinion that it is impossible to make good mash with dry yeast, but this is absolutely not the case. No moisture in the product does not interfere with fermentation at all. The nature of fungi is such that they do not die either in human gastric juice, or in alcohol, or in alkali. When breeding dry fungi in water, they instantly come to life and become vital.

Dry yeast for moonshine

In their production, the same technologies are used as in the manufacture of wet fungi, but with only one difference - they are subsequently subjected to dehydrogenation.

The quality of dry pressed yeast is undoubtedly higher than that of wet yeast. When making a wet product, manufacturers often add various types of microorganisms. Among them there are those that are capable of producing harmful substances. While in the production of dry - such cases are excluded. Due to wet yeast in moonshine, it turns out that there are a lot of fusel components that spoil not only the taste and smell of alcohol, but also harm health.

Even freezing and storage at temperatures below 1 degree does not kill harmful microorganisms.

How to cook mash with dry yeast

For cooking, you will need fresh dry mushrooms in bags of 0.1 kg. To prepare mash from eight kilograms of sugar, you need one bag. The powder is diluted in water at a temperature of thirty degrees. Usually half a liter of liquid is required. Stir until completely dissolved, for which the yeast is allowed to stand for about ten minutes.

The first day, raw mash may not ferment. This phenomenon sometimes happens with dry yeast. Most often, moonshiners complain about too rapid fermentation with the formation of abundant foam. In such cases, vegetable oil is added to the liquid. Sometimes re-oiling is required. In no case should such a mash be covered with a lid.

A week later, wort will be ready. Taste it. A good product should be a little bitter, if sweetness is felt, then add a quarter of the water and let the contents stand for three days.

Saf-Levure for mash

Saf-Levure French yeast is excellent for making mash. They are sold in almost every store. They are used both for baking and for moonshine. Given the propensity of dry yeast to form foam, prepare a defoamer in advance. It can be vegetable oil, cookies or crackers. Do not mix the resulting foam.

As a remedy against foam formation Saf-Moment fungi may come out. To do this, three packages of Saf-Moment are taken for one package of Saf-Levure. The contents of the sachets are poured into warm water and stirred, kept in it until completely dissolved.

How many grams of powder is required for preparation?

The ratio of ingredients for the preparation of mash is calculated as follows: for 1 kg of sugar, five liters of pure water and fifty grams of dry Saf Levure are required. Cooking technology:

• Heated water is poured into the prepared container. Some water should be left.
• Thoroughly stir the sugar in the water.
• Dilute 0.05 kg of yeast and pour into a container.
• Cover a little with a lid. You can’t cover it tightly, as it can simply be torn off during fermentation.
• Now we monitor the foaming and, as abundant foam appears, we extinguish it with the help of crackers.
• We cover the container with a water seal and bring the hose out to the side of the open window so that the smell of mash spreads around the house as little as possible.

Stirring the composition is allowed only if fermentation process goes very slowly. It should be noted that when stirring, a lot of foam is formed, so if fermentation is normal, it is better not to disturb the mash. Mix only with a clean spoon.

A feature of French dry mushrooms is that they form too much foam. Sometimes it is very difficult to deal with it. It is recommended to take a container as large as possible, and pour less liquid. In this case, you can protect yourself from the release of foam.

Saf-Levure and Saf-Moment are very similar, but have significant differences. So, Saf-Moment is a yeast milk that has gone through a dehydrogenation process, while Saf-Levure is live fungi in a shell.

Pakmaya yeast

In addition to Saf-Levure, Turkish yeast, pakmaya, has also gained popularity recently. They are sold in bags weighing one hundred grams. There is a special brand of Pakmaya-Crystal for cooking alcoholic beverages. This dry alcohol yeast has a short fermentation period. Thanks to them, the process takes only four days.

Pakmaya Benefits:

How to use Pakmaya to get good moonshine

Pour a pack of Pakmaya powder into water heated to thirty-five degrees. Water should never contain chlorine. Chlorine kills the fungus, which means that fermentation in such water may not occur. Boiled water is also not suitable, it will not contain microorganisms with which the fungus comes into contact. It is good if the water is spring, but you can also buy store-bought bottled water.

Experienced moonshiners advise feed pressed yeast and before putting the mash. To do this, add a handful of dried fruits, bread or crushed dry peas to a container with dissolved yeast and sugar. You can add juice from fresh fruit or malt, but the amount should not be too much. So, for twenty-five liters of liquid, half a liter of freshly squeezed grape or apple juice is allowed.

For good fermentation, place the container in a dark place and ensure the temperature of the mash is not lower than twenty-seven degrees. The temperature should not rise above, otherwise the fungi may die. In the event that the temperature is low, the fungus will not be able to develop. Usually the container is covered with something to keep warm. For example, wrapped in paper or a blanket.

In order to start or activate the fermentation process, the composition is stirred with a slotted spoon. So, oxygen enters the mixture and the fungi come to life.

After four days, alcohol should be ready. It is heated to fifty degrees and sent to a cube at moonshine still. If it turned out to be sweet, then it is first diluted with a small amount of water.

Sometimes inexperienced winemakers make a mistake and put fewer packages than required, in such cases fermentation cannot occur despite constant stirring. Braga is heated to thirty degrees and an additional portion of yeast is poured.

If more than is required, the taste and smell of alcohol can deteriorate significantly. The fact is that fungi consider sugar and additives as food, and if they are not enough, they begin to eat themselves or die.

Attention, only TODAY!

Hi all!

I haven't written anything on the blog for a long time. There were reasons for this and I hope to tell you about them in the coming days. Today I am posting the results of testing Saf-Levure yeast. If you remember, I undertook to spend series of tests various yeast for sugar mash. There was an earlier article about Pakmaya Crystal. Full test conditions are described here.

Description

Dry active yeast. The label says it's for baking and drinks. And don't be embarrassed by the fact that the packaging of yeast made in the city of Voronezh bears the inscription "Real French Quality". The manufacturer SAF-NEVA LLC has been owned by the French Lesaffre Company for some time now.

Fermentation

And although the label indicates that the yeast is used for drinks, there are no instructions with proportions. Therefore, I use classic hitch- 20 gr. per 1 kg of sugar.

Pretty sluggish start. If, on almost exhausted its expiration date, Pakmaya Crystal Braga actively hissed after 40 minutes, then fermentation began only after an hour. And it's not too upbeat.

There was no foam. The smell, as usual, was only during fermentation, then almost disappeared. Barely perceptible.

Braga began to lighten on the 8th day. There was no sweet taste. On the ninth began to overtake.

Result

I drove, as stated in the test conditions, up to 99 degrees. Once again I am convinced of the need for clarification. Raw from unclarified mash smells terrible. The result was 0.55 AC per 1 kg of sugar. Not an outstanding result, but quite acceptable. When using top dressing, more is obtained.

That's all I have. Subscribe to blog updates, there will be an interesting topic soon.

For now everyone

Alcoholic products prepared at home according to instructions and recommendations are safer than some factory-made drinks. Braga with sugar and yeast - this recipe is often called a classic. Preparing this type of moonshine is easier compared to many other options, and all the ingredients can be bought at any store.

Dry yeast for mash

Moonshine without yeast will not work, because. they contain all those microorganisms that cause the fermentation process. The latter is necessary for the processing of glucose into alcohol. At the same time, it should be borne in mind that yeast fungi require careful treatment, especially in terms of observing the temperature regime. Low temperatures do not have a special effect on mushrooms, but high temperatures (from 35 degrees and above) can completely destroy them.

It is generally accepted that it is better to use special alcohol yeast for home brewing. The use of products of this type does not cause difficulties, because. The manufacturer indicates on each pack the optimal amount of sugar. The downside is that this type of yeast is hard to find and has a limited shelf life. An alternative for home brewing is dry yeast, but it needs to be activated.

Which ones to choose

Excellent for preparing mash with dry yeast, the French "Saf-Levure", which are found on sale in 100-gram packaging, is suitable. They are widely used for baking, so they are sold in almost every grocery store. A good defoamer is the Saf-Moment product, which contains only 11 grams in a sachet. Some moonshine gurus recommend choosing Pakmaya Crystal yeast for home brew. There is also an option in the form of Bekmaya, Saf Instant products.

Features of the technological process

A distinctive feature of home brewing using a dry yeast culture is abundant foaming, so in this case it is required to use defoamers. As the latter, some distillers use pharmaceutical or chemical preparations, household chemicals- but they should not be used. In addition, no attempt should be made to eliminate foam by normal agitation. Use crackers or cookies.

Take care of the cleanliness of home brewing equipment in advance, especially the fermentation tank - rinse it thoroughly and dry it. It is very important to do this, because any slightest impurity can spoil the final product. As a fermentation container, you can use whatever you like, for example, a three-liter jar, a cistern. Most importantly, do not put the mash in a galvanized container, because. prolonged contact of the contents with the material will result in the oxidation of zinc, and the oxides of which are harmful.

It is also not recommended to use plastic containers without a mark confirming that they are intended for food products. It is easier to use plastic milk cans for 25-38 liters. Dishes made of stainless steel, aluminum, porcelain, glass, enameled metal are also suitable. As for the process of preparing mash, technologically it can be divided into two main stages:

• yeast activation;
• cooking and inverting sugar syrup.

dry yeast activation

First, prepare the water, which should be clear, odorless, tasteless. You can even use non-chlorinated tap water that meets food standards. If this is not the case, then be sure to let it stand for about 48 hours - the chlorine will evaporate during this time. A good choice would be spring water with its subsequent filtration, settling. Alternatively, you can choose bottled liquid. It is impossible to distill or boil water for mash. Instructions for activating dry products:

1. Pour the contents of the package into a small container and fill with boiled water, the temperature of which is 34-38 ° C. Pick up the container so that you can freely stir the resulting mass.
2. Stir everything and leave the composition for about 10-20 minutes. During this time, the yeast should swell - a cap forms on the surface. The first minutes it is very important to maintain the initial temperature. To do this, place the container in a warm place or wrap it in a blanket.
3. As soon as the contents of the container are swollen, mix everything thoroughly again.

Preparation and inversion of sugar syrup

To prepare regular sugar syrup, you will need to take water and raw sugar in a 1: 1 ratio. Mix both components and bring on the stove to a temperature of 90 ° C. It is necessary to boil the syrup at this indicator for about half an hour, not forgetting to constantly stir the mass and remove the foam. Ready-made sugar-based syrup can be added to mash, but the fermentation process will be lengthy.

As for inverting the syrup, the easiest way is to add to it citric acid 0.08% of the amount of sugar in the mixture. Other proportions are also used, for example, 520 ml of water is taken per 1 kg of raw sugar. This process will help break down the sugar into fructose and glucose as it mushrooms are subjected to the breakdown of sucrose into monosaccharides and only then they are processed into ethyl alcohol. So, by supplementing the composition with acid or an invertase enzyme, you will significantly speed up fermentation. Invert process:

1. Add 6 kg of sugar to 3.12 liters of water, bring to a boil.
2. Send 4.8 g of citric acid to the mixture.
3. Boil the syrup for 1.5-2 hours at a temperature in the range of 95-100 ° C under the lid.

Sugar and yeast mash recipe

Having prepared water, containers, first activate the yeast in the above way. Then you need to prepare sugar syrup and invert it. Braga with dry yeast - instructions:

1. Preparing the base for the mash. Pour inverted syrup with water. The initial mixture should have a temperature of 27-30 °C. Fill the fermentation container no more than 3/4 full. Before introducing prepared dry mushrooms, provide them with top dressing. Sometimes special enzymes are used for saccharification, for example, glucavamorin. After the fermentation of the wort is completed, it is necessary to prevent the possible multiplication of bacteria in the warm wort, which will lead to the death of yeast cultures.
2. Fermentation. Once the wort is ready, keep the mixture at a constant temperature between 28-31°C. For this purpose, wrap the fermentation container with a blanket, fur coat, coat, etc., or wrap it with special heat-insulating materials. If you did everything right, then the mixture will ferment for 48-80 hours, depending on the temperature regime, the type of top dressing. Every half a day, the wort must be intensively stirred for 1 minute. to remove excess carbon dioxide.
3. Lightening. This process is optional, but highly desirable, because with its help, dormant and dead yeast cultures can be removed from the mash mixture. If they are left, then moonshine products will smell worse and will contain much more harmful components than in a clarified counterpart. Alternatively, you can put the mash in a cold place under a water seal and wait until the yeast precipitates in 1-2 days. After that, it remains to carefully drain the liquid using a straw.
4. Distillation (fractional distillation). If the previous stages are completed completely, then you can immediately begin to select "heads" and "tails". Put the mixture on a small fire and wait for the first drops to appear - these are “heads” (“pervak”), which need to be collected about 50 ml for each kg of processed sugar. Pour the collected liquid somewhere, because. it is hazardous to health. Then assemble the "body", i.e. the middle fraction, which is the main one. It is necessary to select the liquid until the strength of the product drops below 40%. Then start collecting tails. This faction has many fusel oils so it is not suitable for consumption.

Proportions of ingredients

It is important to observe the proportions of sugar and yeast for mash, otherwise the original product may not satisfy your taste needs. From 1 kg of sugar, you can get about 1.1 liters of moonshine with a strength of 40% with some error in both directions. The optimal ratio is as follows: for every 1 kg of raw sugar, 4 liters of water will be required (plus another 0.52 liters if the syrup is inverted), 20 g of dry yeast like Saf-Levure.

Yeast nutrition

To provide dry yeast with optimal working conditions, they will need top dressing. Among the options are malt, juices, steamed grains, bread and dried fruits (cleaned of grind, preservative, dirt). For 50 liters of wort, you need only 0.5-1 liters of juice with or without pulp or either 1/2 loaf of rye bread. You can use vitamin B1 - for each kg of sugar you will need 1-2 mg. From mineral dressings, nitrogenous agricultural fertilizers are used:

• Diammonium phosphate, diluted with warm water at the rate of 3.3 g per 1 kg of sugar.
• Ammonium sulfate at the rate of 1.2-2 g per 1 kg.
• Superphosphate Ca at the rate of 3-4 g per 1 kg.
• Urea (urea) at the rate of 0.8 g per 1 kg.

Wort fermentation

The container with the mash must not be tightly closed. It is better to take gauze and wrap the neck with it, then put the mash in a dark place. The temperature regime must be stable without sudden changes. If you are going to produce a lot of moonshine, then it is better to purchase an aquarium heater - you can set the thermostat to 30 ° C. The yeast culture also generates heat, so the temperature of the beer mixture must be constantly monitored - if it exceeds 35 ° C, it will need to be cooled.

It is not necessary to put a water seal on the sugar-based mash (the process is very violent and bacteria or oxygen will not get into the mash), just leave the lids on the fermentation tank slightly ajar. A water seal can save only when fermentation is carried out in an apartment, because. dry yeast mash does not smell very good. The rate of fermentation depends not only on the temperature, but also on the correct proportions and the quality of the yeast.

Do not forget to mix the composition every half a day. If the container is small, then it is better to just shake it - this way you will get rid of carbon dioxide, which prevents yeast cultures from acting. The procedure is advisory, so you can do without it. Fermentation can take up to 10 days. Follow it in order to timely determine the readiness of several signs at once.

How to know if dry yeast sugar mash is ready

When preparing mash using dry yeast, it is necessary to constantly monitor the state of the base for moonshine. Otherwise, the mixture may ferment. You can find out the readiness of the mash with the help of a lit match. With active fermentation, the composition begins to release a large amount of carbon dioxide, which displaces oxygen. If you bring a lit match to the surface, and it will burn, then this indicates the cessation of the fermentation process. Attenuation indicates the continuation of the procedure. You can also find out the readiness of mash with dry yeast by other signs:

• time;
• taste;
• mind;
• using a hydrometer.

By time

Depending on the quality of raw materials and external conditions, the usual sugar-based mash ferments within 5-14 days. On average, this process takes 7-10 days, while for starch-containing mash (from grain) it is only 3-7 days. Brague without yeast based on berries, grapes need 20-60 days to ripen. Due to the large time scatter, this method is considered the most inaccurate.

Taste

This method of determining the end of fermentation is considered the most effective, especially since it can be used to assess the quality of products. Ready for further distillation, the mash has a bitter taste. If you feel sweet, then the yeast has not yet completed the processing of all sugar into raw alcohol. If a temperature regime is not respected (minimum temperature should be around 18 °C and maximum temperature 28 °C), the yeast culture will die prematurely. You can resume fermentation if you add a new portion of yeast and remove the container in a suitable place.

By type

In the finished mash with dry yeast, foaming does not occur. In addition, there is a cessation of the characteristic hiss and release of carbon dioxide. pay attention to upper layer mash. If you notice that it began to gradually lighten up, then this indicates that the remnants of yeast fungi and waste products have settled at the bottom, which also indicates the end of fermentation.

With a hydrometer

A professional and accurate way to check the end of fermentation is to use a special device called a hydrometer. If you are thoroughly engaged in moonshining and prepare homemade alcohol often, then it is better to purchase it. To determine the remaining sugar (i.e., non-fermented), filter 200 ml of mash through a dense cloth, pour into a measuring cup and lower the hydrometer there. If the value is below the level of 1.002, then you can start distillation.

Degassing and clarification of mash

Braga on dry yeast needs delegation and clarification to improve the taste of moonshine. To do this, remove the insulation and let the mash stand for a day in the cold. Yeast fungi should precipitate, then drain the clarified mixture from the sediment (decant) through a rubber tube. You can remove all carbon dioxide from it as follows: heat the decanted wort to 50 degrees - this will kill the remains of mushrooms that have not fallen into suspended animation at a must strength of 12%.

For clarification, you can wait until all the yeast has precipitated, but this is a long time. Another (faster) way is to use gelatin, bentonite and other coagulants. It is better to choose bentonite (natural white clay), which should be clean and free of odors. The essence of the method:

1. Grind bentonite (2-3 tablespoons per 20 liters of mash).
2. Dissolve in 250 ml of warm water.
3. Stir until the clay becomes a homogeneous mass.
4. Pour the resulting suspension into the mash and mix everything intensively for several minutes.
5. The mash is clarified with bentonite for about 15-30 hours, after which it becomes almost transparent, then drain it from the sediment through a tube.

Video

I decided to write this advice, since dry yeast is increasingly becoming part of the everyday life of home confectioners. And quite often in reviews of baked goods and bread there is such a phrase: “I did everything according to your recipe. But the dough didn't rise well. In such cases, the first thing you ask is: “What kind of yeast did you use?” And then it turns out that the yeast is used according to the principle "what is dry." And many are very surprised that not all dry yeast is the same. Moreover, it is necessary to be able to store them correctly. I ran into this problem myself when I started baking. For beginner confectioners, I have prepared a small selection of tips from a company that produces dry yeast.

What is the difference between dry and pressed yeast?
Dry active yeast "Saf-Levure" and dry fast-acting yeast "Saf-Moment" are yeast milk, from which conventional pressed yeast is also prepared, dried in a special way. Thus, dry yeast is the same pressed yeast, only a significant part of the moisture has been removed from them.
What types of dry yeast are most often sold?
Yeast active

Yeast

Yeast "for baking"

Yeast "for pizza"

What is the difference between fast acting yeast and dry active yeast?
Both yeasts are produced by drying yeast milk, but different ways. Thus, the differences between them are as follows:
Appearance: dry active yeast "Saf-Levure" are granules of different diameters, that is, live yeast cells are covered with a shell of inactivated yeast cells; fast-acting yeast is similar to small "vermicelli" and is living yeast cells that retain their properties due to the unique vacuum packaging.
How to use: dry active yeast "Saf-Levur" must be dissolved in warm water before use, and fast-acting yeast "Saf-Moment" must be immediately poured into flour in a dry form.
What is the difference between yeast "Saf-Moment" and "Saf-Moment for baking", "Saf-Moment for pizza"?
Yeast "Saf-Moment" high-speed are considered classic, do not contain additives and are suitable for making all types of pastries. In particular for automatic bread machines, especially when using the "delayed baking" mode, fast-acting yeast is ideal, since it does not require pre-activation.
Yeast "Saf-Moment for baking" contains confectionery vanillin, natural beta-carotene (provitamin A) and special yeast for sweet dough. Yeast gives baked goods delicate fragrance vanilla and golden crumb.
Yeast "Saf-Moment for pizza" contains natural onion powder made from onion juice and special yeast for pizza. Baking takes on a spicy onion flavor.
How should yeast be stored?
Yeast "Saf-Moment", "Saf-Moment for baking" and "Saf-Moment for pizza", as well as yeast "Saf-Levur" do not require special storage conditions. They do not need to be stored in the refrigerator - just in a dry place at room temperature. The main thing is that moisture does not get into them.
Pressed yeast "Lux" must be stored in a refrigerator at a temperature of 0° to +4°C.

It's hard to believe that dry yeast has been around for over 40 years. They have been produced by the international company Lesaffre since 1973 and have become the leading product on the world dry yeast market throughout their existence. Thousands of bakers from different backgrounds, cultures and backgrounds have relied on Saf-Moment yeast for generations. And today this product meets all the high requirements of housewives: fast and uniform rise of the dough and the absence of an unpleasant yeast odor. Read more about how to work with fast-acting yeast in our article.

The difference between dry yeast and pressed

Yeast is a single-celled organism, a biological leavening agent for dough. They are dry (active and fast-acting granules) and pressed (regular, live). In general, dry and pressed yeast are the same product with a similar effect. The difference between them lies only in the method of production: a significant part of the moisture is removed from dry yeast to obtain the required consistency. Under certain conditions, they begin to actively multiply, contributing to the fermentation process, raising the dough, making pastries lush and beautiful.

According to most housewives, the best brand of the "dry" group is "Saf-Moment" (yeast). Recipes for pastry, pizza, bread, in which dry yeast was used, involve their direct addition to the dough, without making liquid dough. This greatly speeds up the baking process.

Varieties of yeast "Saf-Moment"

The company "Lesaffre" produces two types of dry yeast: active and high-speed. There are significant differences between them:

1. Active yeast "Saf-Levure" - inactivated yeast cells, coated. In appearance, they resemble granules of different diameters. To activate them, you need warm water and about half an hour of free time. Active yeast dissolves in warm water, where the fermentation process starts.
2. Dry yeast "Saf-Moment" fast-acting - living cells that retain their activity due to vacuum packed. They are not enclosed in a shell, do not require prior dissolution in warm water, and their activation occurs when they are directly combined with other ingredients. In addition to the traditional dry yeast of this group, Saf-Moment yeast is distinguished for pizza and muffin.

The difference between classic and other types of fast acting yeast is additional ingredients that are included in them. For example, baking yeast contains vanillin and beta-carotene, which give baked goods their unique flavor and golden crust. Pizza yeast contains onion powder, thanks to which ready dough acquires an interesting aroma of onion.

Benefits of yeast "Saf-Moment"

It should be noted the undoubted advantages of Saf-Moment yeast:

1. Lesaffre products are made exclusively from raw materials of high European quality and do not contain preservatives.
2. For the production of yeast, specially developed strains of the yeast Saccharomyces cerevisiae are used.
3. "Saf-Moment" is the same pressed yeast, but without the moisture content that was previously removed from them. At the same time, vacuum packaging allows yeast cells to maintain their viability.
4. Fast-acting yeast "Saf-Moment" does not contain GMOs and casein, but only class mushrooms Saccharomyces cerevіsіae and emulsifier E491, which reduces their activity in the package.
5. Yeast is mixed directly with flour, without dissolving in water. A bag weighing 11 g is designed for 1 kg of flour.

Features of working with dry yeast

There are special rules for working with yeast and its storage, compliance with which will preserve their activity and improve the quality of baked products:

1. After opening the vacuum package, the yeast loses its activity, so the opened bag is not stored, but used immediately.
2. Salt neutralizes the action of dry yeast, so it is recommended to mix it with other ingredients only when the dough is already kneaded, as a last resort.
3. The dough is well suited when it contains a sufficient amount of liquid, which enhances the action of yeast microorganisms.
4. When working with fast-acting yeast, follow the instructions on the package. If more yeast than necessary is added to a given amount of flour, the process of raising the dough will be faster, but baking may also have an unpleasant aftertaste.
5. Yeast "Saf-Moment" is produced in vacuum packaging and does not require special storage conditions. In order for them to retain their properties, it is enough just to ensure that moisture does not get inside the package.

Yeast "Saf-Moment": a recipe for dough for buns

From dough based on dry fast-acting yeast, you can cook delicious and fragrant buns. The baking sequence is as follows:

1. Eggs (2 pcs.) Are beaten with sugar (100 g) into foam. Melted butter (75 g), milk (250 ml) and salt (1 teaspoon) are gradually introduced.
2. Sifted flour (5 tablespoons) and dry yeast "Saf-Moment" are mixed and gradually introduced into the dough.
3. The finished dough is laid out in a pan with greased vegetable oil walls and goes to a warm place for 50 minutes or until it doubles in volume.
4. The risen dough is rolled out into a rectangle 40 × 50 cm. From above, a layer of dough is smeared with melted butter, sprinkled with sugar (150 g), cinnamon (2.5 tbsp) and raisins (½ tbsp.).
5. The dough with the filling is rolled into a long roll and cut into 12 pieces.
6. Put the buns in a rectangular shape and wait until it doubles.
7. Send the buns increased in volume to the oven, heated to 200 degrees, for 15 minutes.

Pizza recipe

Pizza dough is prepared by mixing the ingredients: flour (350 g), yeast (11 g), sugar (25 g), salt (2 g), water (250 ml), olive oil(1 tablespoon). The kneaded dough is laid out in a bowl and "ripens" under a towel for half an hour. Immediately, without preliminary preparation of the dough, "Saf-Moment" (yeast) is added to it. Pizza dough recipes are always similar, but the filling can be different, in accordance with taste preferences.

When the pizza dough is suitable, it is rolled out on the table in the shape of a circle, spread on a baking sheet covered with baking paper, and the filling is distributed. First of all, the dough layer is lubricated tomato sauce(2 tablespoons), oregano is sprinkled (½ teaspoon), after which the chopped chicken fillet(150 g) and canned pineapples (120 g). Top pizza sprinkled with grated cheese (150 g). Cooking time in the oven is 20 minutes at 200 degrees.

Yeast "Saf-Moment" for mash

The process of making mash based on dry yeast includes several stages:

1. Water preparation. For the preparation of mash, purified, bottled or filtered at home water with a temperature of 28-30 ° C is suitable. It must be allowed to stand for at least 4 hours before use.
2. Yeast activation. For this, active yeast "Saf-Levur" (100 g) is used. To activate them, you need to pour them into a separate container and pour 500 ml of boiled water. After 20 minutes, a characteristic "cap" will appear on the surface of the liquid.
3. Dissolution of sugar. 5 kg of sugar is poured into the fermentation tank and poured with 15 liters of water. After that, the sugar is thoroughly mixed until it is completely dissolved. Then the dough is poured into the container, another 10 liters of water are added and Rye bread(200 g).
4. Defoamer. Since a large amount of foam is released during the fermentation process, it must be extinguished. For this, yeast "Saf-Moment" is used at the rate of 4 g per the above amount of ingredients.
5. Fermentation. The duration of the preparation of mash is about 10 days. During this time, it should become lighter, sediment falls to the bottom of the container. After that, it can be used for distillation.