"Saf-Moment" - dry fast-acting yeast for baking
“Saf-Moment” for baking is a godsend for Housewives, because with the help of this yeast you can prepare a variety of baked goods: pies, buns, cupcakes, sweet pies and much more. The dough rises much faster, especially with a large number of rich ingredients (sugar, butter). In addition, this yeast contains confectionery vanillin, which will give your baked goods a delicious aroma of vanilla and exquisite taste.
It's no secret that homemade baked goods are much healthier and tastier. Using yeast for baking, you can always please your loved ones with delicious homemade baked goods.
High-quality product: confectionery vanillin, natural beta-carotene (provitamin A) and special yeast for butter dough
Natural product: Saf-Moment yeast for baking is an environmentally friendly product, does not contain preservatives.
Best result: quick rise of dough when using large quantities of rich ingredients (sugar, butter); the dough structure is lighter and airier.
Easy to use: Dissolve yeast in milk/water and mix with remaining ingredients.
Effective and economical use: the dough rises in 15-20 minutes, rolls out easily and does not shrink. The finished products have an exquisite taste and delicious aroma.
Convenient storage: thanks to unique modern packaging, baking yeast retains its properties for 1.5 years at room temperature.
Dry active yeast "Saf-Levure": a harmonious combination of natural ingredients
Magnificent, fluffy, aromatic pastries are always a great holiday for the whole family. And this is no coincidence, because the tradition of home baking has always been one of the strongest in Russian families. The well-known Russian proverbs “The hut is not red in its corners, but red in its pies” or “Bread is the head of everything” speaks about a very special attitude towards homemade pastries and homemade bread.
However, the quality of all components of the recipe and especially the yeast is of great importance in home baking. That is why the preparation of homemade baked goods can be trusted only with the highest quality yeast. The high quality of Saf-Levure yeast is achieved through the use of the most modern technologies in the production of yeast.
With Saf-Levure yeast, the dough always turns out tender and airy, and the drinks are tasty, aromatic and foamy.
Natural product - Saf-Levure yeast is an environmentally friendly product, does not contain preservatives.
The best result - Saf-Levure yeast is suitable for all types of homemade baked goods and homemade drinks, and the baked goods are fluffy and golden brown, and the drinks are tasty, aromatic and foamy.
Easy to use: Dissolve yeast in warm water or milk.
Efficient and economical use - thanks to the high quality of the yeast, the dough is suitable and the drinks ferment much faster.
Convenient storage - Saf-Levure yeast retains its properties for 2 years at room temperature. In addition, even after opening the package, Saf-Levure yeast can be stored in the refrigerator or in a tightly closed container at room temperature for 8 months.
Recommendations for use:
Gently sprinkle the yeast on the surface of the water/milk at a temperature of 35 degrees to 40 degrees and leave it for 10-15 minutes without stirring. Failure to comply with this temperature regime may lead to reduced/partial yeast activity. After 10-15 minutes. stir the yeast until smooth.
Optimal dosage
1 sachet (50 g) per 5-6 kg. flour.
1 sachet (100 g) per 10-12 kg. flour.
Dry fast-acting yeast "Saf-Moment": excellent dough without extra effort
Dry fast-acting yeast Saf-Moment is a welcome and reliable assistant for every modern Housewife. Saf-Moment yeast adds extraordinary fluffiness and delicious taste to homemade baked goods, and also transforms long cooking times yeast dough into a process that is enjoyable and allows for creativity. Yeast "Saf-Moment" is universal and easy to use. They can be used for preparing all types of baked goods. Saf-Moment yeast will make the dreams of every Housewife come true and will allow you to pamper yourself and your loved ones with delicious homemade baked goods more often.
Yeast "Saf-Moment" is a universal yeast for all types of home baking:
High quality: yeast is produced from the highest quality raw materials using the best equipment.
Natural product - Saf-Moment yeast is an environmentally friendly product, does not contain preservatives.
The best result: “Saf-Moment” yeast can be used for all types of home baking, while the dough turns out airy, and the baked goods are fluffy, with golden brown crust, tender crumb, pleasant taste and subtle aroma.
Easy to use: Saf-Moment yeast is mixed with flour without prior dilution in water.
Effective and economical use: thanks to the high quality of yeast, the dough rises 1.5-2 times faster.
Convenient storage: thanks to the unique modern packaging, Saf-Moment yeast retains its properties for 2 years at room temperature.
New features - on back side bags you can find original and interesting recipes homemade baking using Saf-Moment yeast.
Dry fast-acting yeast for pizza “Saf-Moment”
Pizza - traditional Italian dish. One of the reasons pizza is so popular is the huge variety of toppings that can be used. This small or large bright layer of dough with a whole assortment of products artistically scattered across its surface looks very appetizing. But in general, the good thing about pizza is that when preparing it you can give free rein to your imagination and turn the banal process of cooking into creativity. The main thing is don’t be afraid to experiment! Sometimes the most unusual combinations toppings turn ordinary pizza into a real culinary masterpiece. In pizza, the quality of all ingredients used, including the dough, is of great importance. Pizza yeast will help you prepare it quickly and easily, giving the dough a piquant onion aroma. But this is not all the possibilities of “Saf-Moment” yeast for pizza, because using it, you can prepare other baked goods, which you can also please your loved ones with.
High quality: natural onion powder made from onion juice and special pizza yeast
Natural product: “Saf-Moment” yeast for pizza is an environmentally friendly product and does not contain preservatives.
Best results: baked goods with a savory onion flavor and a crispy crust.
Easy to use: mix directly with flour (without first dissolving in water).
Effective and economical use: the dough rises in 15-20 minutes, rolls out easily and does not shrink.
Convenient storage: thanks to unique modern packaging, pizza yeast retains its properties for 1.5 years at room temperature.
Live yeast from natural ingredients - Lux yeast from the Saf-Neva company
Pressed yeast “Lux” is a product rich in valuable microelements and vitamins. Lux yeast is ideal for making all types of baked goods and drinks (including kvass).
Many of us still remember the unforgettable taste and aroma of grandma's pies. They are great masters in this area. Their secret delicious baked goods is that for its production they used exclusively live pressed yeast.
In many families, the tradition of baking with compressed yeast is firmly rooted. Therefore, Lesaffre has developed a new generation of pressed “live” yeast, which retains its activity for a long time and gives extraordinary fluffiness and delicious taste to homemade baked goods.
High quality: Lux yeast is produced from the highest quality raw materials using the best equipment.
Natural product: Lux yeast of the highest quality, environmentally friendly, does not contain preservatives.
Universal use: suitable for preparing all types of baked goods and drinks (including kvass).
Guarantee of success: Lux yeast has good lifting force, so airy dough turns into fluffy and tender baked goods with a golden brown crust, delicate aroma and unforgettable taste.
Quick and economical use: dissolve in warm water or milk (100 g per 2 kg of flour).
Long shelf life: 24 days at temperatures from 0 to +8°C.
Pressed yeast "Saf-Moment"
Pressed yeast “Saf-Moment” (42 g) is an innovative product created for professional bakers, which is now available to Russian housewives.
High quality: yeast is produced from the highest quality raw materials using the best equipment.
Natural product: pressed yeast Saf-Moment (42 g) is environmentally friendly and does not contain preservatives.
Storage revolution: 42 days at temperatures from 0° to +4°C. Long-term storage achieved due to the microbiological purity of the yeast.
Leading brand: Saf-Moment – 89% level of brand awareness among yeast consumers.
Bright, recognizable design: the famous baker Saf-Moment and the red and white color of the packaging
Quick and economical use: dissolve in warm water or milk 42 g per 1 kg of flour.
Universal use: suitable for preparing all types of baked goods and kvass
Quite often in reviews of baked goods and bread, the following phrase appears: “I did everything according to the recipe. But the dough didn’t rise well.”
Many people are very surprised when they learn that not all dry yeast is the same.
Moreover, you need to be able to store them correctly.
What is the difference between dry and compressed yeast?
-Dry active yeast “Saf-Levure” and dry instant yeast “Saf-Moment” are yeast milk, from which ordinary pressed yeast, dried in a special way, is also prepared. Thus, dry yeast is the same compressed yeast, only a significant part of the moisture has been removed from it.
What is the difference between instant yeast and active dry yeast?
Both yeasts are produced by drying yeast milk, but in different ways. Thus, the differences between them are as follows:
Appearance: dry active yeast is granules of various diameters, that is, living yeast cells are covered with a shell of inactivated yeast cells;
Instant yeast is similar to small noodles and is a living yeast cell that is preserved in a unique vacuum seal.
Method of use:
dry active yeast “Saf-Levure” must be dissolved in warm water before use, and fast-acting yeast “Saf-Moment” must be immediately poured into flour in dry form.
What is the difference between the yeast “Saf-Moment” and “Saf-Moment for baking”, “Saf-Moment for pizza”?
Saf-Moment fast-acting yeast is considered classic, does not contain additives and is suitable for making all types of baked goods. In particular, fast-acting yeast is ideal for automatic bread makers, especially when using the “delayed baking” mode, since it does not require prior activation.
Yeast "Saf-Moment for baking" contains confectionery vanillin, natural beta - carotene (provitamin A) and special yeast for butter dough. Yeast gives baked goods a subtle vanilla aroma and a golden color to the crumb.
Saf-Moment Pizza Yeast contains natural onion powder made from onion juice and special yeast for pizza. The baked goods acquire a spicy onion aroma.
.
If you have opened a packet of dry yeast, use it completely, since dry yeast cannot be stored if opened; it loses its activity.
Salt neutralizes the action of yeast, so it should not be mixed with yeast or added to the yeast solution. Salt should be added at the very end of kneading the dough, when all other ingredients have already been added. --High sugar content also slows down yeast fermentation.
There should be enough water in the kneaded dough, this makes the action of the yeast more active, in this case, when the dough “fits,” its pores become larger and the dough increases in volume well.
When purchasing yeast, pay attention to the recommended amount of yeast per kilogram of flour. If you increase the recommended amount of yeast per kilogram of flour, this will not speed up the “rise” of the dough, but may impart an unpleasant taste to the finished product.
Never use an oven or microwave to increase dough fermentation. This may negatively affect finished product, it may lose its flavor and shape. The dough takes at least 2.5-3 hours to rise and the most suitable temperature for “rising” the dough is +27 degrees.
Do not forget that yeast is living organisms and cold and heat are contraindicated for them. Yeast dies at a temperature of +45 - +50 degrees, and if it is frozen and thawed several times, it loses its properties.
And now a little about my personal experience: I accidentally came across packaged instant yeast "Pakmaya" on a supermarket shelf.
I noticed the word “instant” on the packaging, decided to Google it and found a very important discovery for myself.
Many housewives try to get rid of the yeast taste in the dough, some start adding less yeast, some change the brand of yeast, but in the end, the yeast taste is still present in the product, but as it turned out, everything is much simpler. Instant yeast must be used to prepare the dough. They are the ones who will not spoil all your and my pies with this taste. This yeast rises the dough perfectly, mine rose in about an hour, it holds together flawlessly along the edges of the pies, the filling does not fall out or leak out. And after half an hour, we were eating the most delicious pies with different fillings.
I have made yeast dough so many times, but this dough made me incredibly happy. No yeast taste whatsoever.
As they say, live and learn.
Gas formation in dough when using yeast"Saf-Levure" , cm³ CO2 in 2 hours
Dry active yeast “Saf-Levure” requires mandatory activation. To do this, you need to dissolve the yeast in warm water 35-38C (lower or higher temperatures can lead to loss of yeast activity) in the ratio: 5 parts water to 1 part yeast (or 100 grams of yeast and at least 500 grams of water), evenly distributing the yeast on the surface and let stand for 10-15 minutes. Mix. After this, you can add cold water and dilute the yeast to the required density and temperature of the suspension. A yeast suspension at a temperature of 16-20°C retains enzymatic activity for 6-8 hours.
Depending on the quality of flour, recipe, dough making method and production conditions: 0.1 - 1% by weight of flour (sponge dough making method: 0.1-0.4%, straight dough making method: 0.4-1.0%) .
Polypropylene bags 10 kg.
Two years in original packaging, in a cool, dry place at temperatures from - 45°C to + 25°C. Once opened, the package can be stored for up to 1 month without changing the enzymatic activity of the yeast.
Description
We all know that yeast is nothing more than a living microorganism. To be more precise, it is a fungus that, when favorable conditions are created, is capable of actively reproducing. During its life, yeast “eats” sugar, turning it into carbon dioxide and alcohol. They are able to give the dough a characteristic sourness and a loose, bubbly structure. The calorie content of instant yeast is 410 kcal per 100 grams of granules.
Today, on the shelves of almost all stores you can find three types of yeast: fresh, dry, and quick-acting. We'll talk about the latter.
Instant yeast Saf-moment They absolutely do not require pre-soaking - they are mixed directly with flour. Yeast dough with the addition of this natural leavening agent rises consistently and very quickly. Due to the property of yeast to “rise” dough almost twice as fast as compared to its fresh counterpart, the demand for this product is increasing every day. Many chefs have long appreciated this advantage, so a bag of small granules has become a desirable and reliable assistant for every modern housewife.
Use instant yeast Saf-moment recommended for preparing almost all types of baked goods, the dough is extremely airy, and the baked goods are fluffy, with a delicate crumb, golden brown crust, pleasant taste and appetizing aroma.
Dry fast-acting yeast Saf-moment: Useful properties.
Benefit instant yeast is that these are natural leavening agents. They play one of the main roles in the formation of high-quality bread. Their important function is determined precisely by the composition of yeast, which, in turn, consists of 44-75 percent proteins and 30-50 percent carbohydrates. They also include mineral inorganic substances (5-10%) and nitrogen (5-12%).
Being special proteins, yeast has all their properties, and the content of some vitamins in this food product is many times greater than, say, in milk, vegetables or other fruits. The benefits of fast-acting yeast are evidenced by the fact that in dry form the concentration of vitamins is much higher than in fresh form. In the process of drying and removing excess moisture, as well as treating them with ultraviolet light, the qualitative and quantitative state of useful substances does not decrease, but, on the contrary, is preserved.
Dry yeast contains a significant amount of protein, valuable and beneficial for humans - it is easily digested and absorbed. In addition, dry yeast is rich in carbohydrates - the average amount is eighteen percent.
Dry yeast also contains vitamins PP, C and group B. They also contain useful mineral salts that are so necessary for the normal functioning of the human body - magnesium, phosphorus, zinc, potassium, calcium, copper, manganese, selenium, sodium and iron .
Dry fast-acting yeast Saf-moment: Harmful properties.
The harm of fast-acting yeast and contraindications to its use can affect the presence of diseases such as dysbiosis, gout, endocrine disorders and kidney disease. If you want to use this product as food, consult your doctor first to rule out any individual intolerance.
Dry fast-acting yeast Saf-moment: Vitamins.
04/28/2005 16:06:01, KaliNa*Today I went to the market near the metro and bought a pack of fresh yeast. 3 rubles.
Of course, it’s more difficult for you - there are almost no markets left. Not in Globus?
How long can a teenager live without a phone?
I made Easter cake today, and I thought, would you like to share its recipe with my beloved Maryushkas? :) I’ve seen a lot of recipes, but almost all of them, with rare exceptions, are different versions of the baked goods, from the Easter cake there is only one shape and decoration. Real Easter cake is made from special Easter cake dough and turns out much tastier. butter cakes and Easter cakes such as muffins. It has a fine, fine layered structure, but at the same time it is surprisingly tender and simply melts in your mouth, and what about the aroma!!!...:))) Kulichnoye...
I've never made yeast pies. dough! Tell me, plz. I want to make it for my husband’s birthday tomorrow (and I’ve already bought meat for the filling, how about making it with potatoes? Or with jam?) Dear girls, share your proven recipes!
Discussion
1 kg of flour, 1 packet of dry yeast (saf-moment), 4 eggs (do not add the white of one egg), 1/2 teaspoon. spoons of salt, 400-500 ml of milk, 4 tablespoons of sunflower oil (flavorless) for kneading with your hands...sugar depending on the filling...for sweets I put 8 tbsp. spoons of sand, and for meat - 4... When the dough rises for the first time (1 hour), knead it and wait until it rises again... If you can, do not sprinkle the dough with flour after kneading it with butter... sculpt more complicated, but it turns out more rosy and plump...
I do this:
for 800-1000 g of flour (I sift through a sieve, they say that with what better flour enriched with oxygen - the better suited :-)) I add a packet of dry yeast, salt, a little sugar, melted margarine (I mix it with milk - that is, I heat the milk and put margarine in it - when it “disperses” and the mixture becomes lukewarm - I pour it in into the flour and knead the dough). Margarine - 200-250 grams, milk - about half a liter.
Look at the consistency - the dough should not turn out “steep” - if necessary, add more milk.
You need to knead until the dough begins to “pull away” from your hands. Sometimes I also wet my hands with sunflower oil to make it easier for them to “come off” :-)))
Kneaded? Now cover it and set it up.
There are no eggs in this recipe.
And I really like this filling:
berries from blackcurrant jam + walnuts + a little flour. Mix all this and stuff. The taste is special :-))) almost oriental sweets :-)
And even better - open cheesecake make - success is always guaranteed! :-) Cottage cheese + egg + raisins + 1 spoon of sour cream + 2 tbsp. spoons of flour. Brush the top with either sour cream or beaten egg for browning.
Good luck!
Often people buy different devices, use them once or twice and push them into a corner because they have to do a lot of tedious manipulations. It turned out to be quite tedious for me to weigh all the products when baking bread, so over time I came to a simple method. Thanks in part to my Panasonic 2501 stove, which allows you to “not measure in grams”, but cook by eye. Bread turns out almost always. (There were a couple of times when I just put everything that was bothering me in the refrigerator...
No one can refuse delicious and tender pies with apples as a dessert. If you think that preparing pies is long and expensive, then you are very mistaken. The collection of tips has selected for you the best recipes for apple pies that you will definitely like. The difficulty with using apples as a filling for pies is that the addition of sugar causes the fruit to release juice. As a result, the dough turns out wet due to the filling and stretches like rubber. Yes and...
Ingredients Wheat flour 3 tbsp. (I put 4 or a little more) cup 200 ml Milk 1 tbsp. Salt 1 tsp. Sugar 1 tbsp. Creamy margarine 100 g Dry yeast (I use Dr. Oetker, they have 1 sachet per 500 g of flour, in spoons it is 2.25 tsp) 1 sachet Egg 1 pc. Method of preparation: Grate the margarine on a coarse grater or cut into small pieces. Place the ingredients in the bucket in the order recommended by your bread machine manufacturer. In Panasonic I set it to “pizza dough” mode, and in LG I just...
HUGE!!! Mata Hara for the tip on Terra Khrushchev's dough! Very simple, but so delicious! Dough Take a glass of milk or (better) a glass of kefir whey. There is a bag of dry yeast Saf-moment, two tablespoons of sugar, half a teaspoon of salt. Stir. Next, take three-quarters of a stick of butter, three directly there on a coarse grater. Then pour in half a glass of flour, stir so that the butter disperses. And into the resulting mush we mix about two more - two and a half...
Hi all. I’m not at all friendly with it... it won’t rise in the oven even if you crack it... and the crust turns out thick and tough. I’ve tried so many times before - both with dough... and without dough... and with live yeast and extra-fast yeast, of which there are a lot of them in stores now... I don’t understand anything! :(Or am I just so... incompetent... I don’t believe it! EVERYTHING except the yeast dough turns out wonderful, tender, fluffy, etc., etc..... what to do? :))
Yesterday I baked bread in a bread machine for the first time. It turned out very tasty, but several questions arose: The smell of yeast in the finished bread is quite strong. Can anything be done with it? If I replace dry yeast with regular yeast, does the process remain the same? I want to bake bread from wholemeal flour, but without yeast. Does anyone have a recipe and can this be done in a bread machine?
Discussion
What kind of yeast did you use? Saf-moment from a large pack, the French ones do not smell.
Bread should not be eaten hot. It should cool down.
It's possible without yeast. It takes about 5 days to grow the starter. And nothing will work in automatic mode; he won’t have time to approach. I knead on pizza mode, and then wait for it to rise. Time ranges from 40 minutes to several hours.
The smell of yeast is usually felt when the bread is piping hot, but disappears after cooling. Well, either you have such sensitivity, Yul :)
Dry yeast can be replaced, but then it should be added with liquid, and not with flour, like dry yeast.
It will work out, why not. It will just not be lush, but dense. You can loosen it with soda, then instead of milk or water use something fermented milk (yogurt, sour cream, yogurt, at least add a couple of spoons).
Who uses such a thing - tell me what it doesn’t bake. I add all the ingredients, turn on the menu - the process is underway - the output is a raw piece of dough, slightly baked on the sides: (Bought yesterday. Gelberk company. The seller insisted that it was Germany, but, apparently, still China. I don’t understand - it’s defective, or am I doing something wrong.
Discussion
I have Moulinex, which bakes baguettes. Everything is fine. I recommend that you heat the water and milk slightly to 37 degrees. Then the yeast ferments more happily. And the bread comes with big holes :)
You need to add the ingredients in the order and quantity in which they are written in YOUR recipe book, which came with YOUR stove. I’ve been baking since February and have never gotten a bad piece of bread, even when I baked it for the first time, then the lid didn’t close at all, everyone was wondering what it was doing at that moment. But I have a Panasonic.
It's spring, everyone is losing weight, I guess? that's exceptional healthy bread I got it today based on “7-grain wheat bread from Roma” (link below). how did you do it? dry yeast saf-moment 1.5 tsp. whole wheat flour 330 gr, "cereal mixture" 100 gr. salt 1.5 tsp. sugar 1 tsp rast. oil 3 tbsp. curd whey 250 ml. (can be replaced with water) I made the “cereal mixture” myself from what I had at home: I mixed wheat bran, oat bran, oat flakes in arbitrary quantities...
A wonderful thing appeared in the house. I really like the bread, but there is a slight smell of yeast. Doubts arose of this kind: there is a measuring spoon for yeast, salt, sugar, etc., according to the recipe, for example, 1 tsp is to the brim or be guided by the steps. I took a photo of these “steps”, see the link. Enlighten the inexperienced.
Too much flour((the dough became not just cool, but very cool. It doesn’t even get in the way(. What should I do, what can (and how) to dilute it??? (I wanted to make pies with cabbage..)
Discussion
I'm reporting)). (Thanks to everyone for the advice, I calmed down right away).) I carefully mixed in the yolk (from the last remaining egg)), and a little milk, and also added a little vegetable oil) I left it for an hour and a half (during this time I took the child from the garden and went for a walk). While I was away, the dough “rested”, swelled and became quite normal. It rolled out quite well. They turned out to be very decent pies.
diluting is half the battle... count the amount of yeast, maybe add some? well, and sugar accordingly...
don't be afraid!! everything will be great. The main thing is not to dry out the spirit :-)
I’m going to make pies according to the recipe below, but I don’t know how long I need to set the oven, do I need to change the temperature? Tell me please. I found the recipe by searching. "Sift 600 grams of flour, divide in half. Add a packet of dry yeast (Saf-moment) to half (fresh is better, of course, but for the first time there is no need for difficulties), a glass of milk, and put in a warm place (I usually fire up the oven and I put it on the stove - it’s warm there. Or if you’re cooking something on the stove...
Discussion
I think this is my recipe - I didn’t notice it right away)))
The oven is really set to 220. Nothing dries out, because for any yeast dough, I put a bowl of water in the same oven a level lower. An exception is baking in micro with convection. but here the temperature is the same, although without water.
I won’t say in terms of time, 15-20 minutes, but the guideline is the color. These pies should be uniformly golden, that is, not white with a ruddy top, but completely.
When the pies “fix” in the oven (I don’t know how to explain, it’s a matter of practice). At the very least, they should rise and become uniform - without tubercles or pits, and when the first ruddy “tan” begins to appear on them, the surface should be greased with a beaten egg. That is, take out the baking sheet and IN A WARM PLACE (previously it was placed on top of the stove, then a stove appeared with a “moving out” design for the baking sheet - just with the oven open) using a brush (in the absence of a maid (ugh, brush) you can take a piece of gauze, crumpling it "tampon"
3) Knead the dough, adding more flour (about another glass - one and a half). When the dough begins to lag behind the walls of the pan, dump it on the table and knead it thoroughly (about three minutes, or maybe even five). There is no need to add a lot of flour at once. If the dough is too loose, you can always add flour during the first kneading process.
4). Transfer the dough back into the pan. Lubricate the top with sunflower (olive) oil.
5). Wrap it up, cover the top of the pan with gauze, and put it in a warm, draft-free place to rise.
When it rises for the first time (after 40 minutes, after an hour), knead it thoroughly again. Let rise a second time. After the second rise, make pies. Form a sausage, cut the sausage into pieces. It’s better not to use a rolling pin, but to knead/straighten it with your hands, carefully. Allow the pies to rest, brush them with yolk on top and place in the oven.
And with meat filling I won't help. Search on the Internet :-)) But I think it contains boiled meat (through a meat grinder), finely chopped fried onions and... rice or an egg... I don’t remember. I like it better with cabbage or potatoes.
What's the problem, the dough or the filling? The dough was discussed here not long ago, take a look. And the filling is something like this - lightly fry the onion, then add minced meat boiled meat, fry a little (just a little), add broth (or water, if there is no broth) for juiciness and finely chop the eggs.
Discussion
Here is information about instant yeast that is added directly to flour:
Dr.Oetker dry instant yeast, 7g sachet. A bag is designed for 500g of flour. The content is equivalent to 21-25 g of fresh yeast, i.e. half a yeast cube. Thus, if the recipe calls for 50 g of fresh yeast, then you need about 2-2.5 bags of dry yeast.
One sachet of SAF-MOMENT 11 g corresponds to 60 grams of fresh yeast and is used for 1 kg of flour. This bag contains approximately 4 teaspoons. That is, one teaspoon of SAF-MOMENT corresponds to approximately 15 grams of fresh pressed yeast.
Hello dear cooks! Thank you all for such good recipes that I find from you. Well, now on topic. I recently purchased a bread maker. Now we bake bread, make dough... I take all the recipes from what came with the stove. But for some reason I don’t always get a normal dough mix, although I put everything as indicated in the book. Often you have to add more water or flour or something else so that the dough is not stiff or, on the contrary, not liquid. A friend of mine once gave...
Discussion
I asked the same question about a year ago, but either the people living here didn’t have stoves then, or something else... But what kind of yeast do people bake with? My bread smells like yeast, and if I put less than the recipe, it doesn’t rise: (Share, please.
01/27/2003 19:08:40, Matilda_300 grams of ciabatta and 300 grams of rye flour with seeds, about 350 ml of water, a spoonful of granulated sugar, a packet of dry yeast, bake on the program for 3 hours 50 minutes. After the bread is baked, I immediately take it out and wrap it in a towel for an hour, a crispy crust and softness inside are guaranteed :)
Girls, here is the simplest option, which will definitely be delicious, but involves “career growth” :) I suggest using SAF-moment dry instant yeast to start with. Mix 700-800 grams of flour with 10 grams of yeast. Heat half a liter of milk a little + half a glass of sugar + 1/2 tsp. salt = combine with flour and knead for 15-20 minutes. , flatten the dough on the table and apply 250 grams in a thin layer. butter try to knead it, but not too actively, when proofing it will become mum...
Discussion
Oooh, I waited! well, thank you :) 1 small question - don’t we put cottage cheese on the cheesecakes? The recipe is similar to butter buns, which are very tasty of course, but cheesecakes, as I understand it, are something round with cottage cheese in the middle?
"... I suggest you start using dry active yeast SAF-moment..."
Small off:
SAF's dry active yeast is Levure
And SAF-Moment is a fast-acting yeast.
The difference is that the active ones must first be dissolved in water, and the fast-acting ones (also called instant) must be mixed with flour.
and - ideally - Bork X800 bread machines. Moderators, at least you can’t stand it a little, huh? In general, here it is. DM brought this miracle to me on New Year's Eve. I was happy, very happy. But I can’t do it:(((The bread doesn’t rise well. I changed the yeast, added water. What else could be wrong? Maybe there’s something wrong with the oven itself? Maybe there’s some inaccuracy in the recipes? Or I already completely armless? :(((I’m doing it according to the book that came with this shaitan machine. *** Topic moved from the conference “SP: gatherings”
Discussion
I would advise you not to start with biscuits and the like.
there is nothing simpler than yeast dough, in fact.
and mixers, Teflon molds and other crap are not important at all.
I bake a lot and effortlessly -) but I only use a mixer for whipping egg whites and for pancake dough, and then only out of laziness -))
There are several rules for handling the test (different tests have different rules) that you need to learn. and everything will work out -)
Here is another simple cookie called “Mazurka”.
1 cup of nuts, 1 cup of black sultanas, 2 eggs, half a cup of flour (or a little more) and one (or a little less) cup of sugar. A quarter teaspoon of soda, quenched with vinegar,
Everything is mixed, laid out on a baking sheet, kneaded directly with your hands (or a spoon) into a layer 1-1.5 cm thick and baked. IN finished form it is a nice brown color. Take it out of the oven and cut it straight into strips while hot (I personally cut it diagonally to make diamonds).
14) COUNTRY PIZZA: Dough: milk - 250 ml, sugar - 2 tbsp, dry yeast - 1 sachet (11 g), slurry - 125 g (melt), flour - 350-400 g, salt - 1/2 tsp. Filling: cottage cheese - 250g, greens - 100g, boiled chicken fillet - 1 piece (200-250g), cheese - 100g, salt, ground black pepper, semolina - 1 tbsp. Prepare the dough: in a cup mix 0.5 tbsp of warm water or milk + 1 tbsp. flour + 1 tbsp sugar + yeast. Leave in a warm place for 7-10 minutes - the dough will rise like a cap. Sift flour + warm milk into a bowl...
Oven LG HB-151JE. For the first time I tried it using the recipe for rye and Saft Levure yeast. The result is completely raw, 5 cm, completely white, crooked top (I set it to medium). Second attempt - wheat, same yeast, same result (I used a dark crust). Third attempt - wheat, changed the yeast to saft instant, used a dark crust, the result is the same. At first there was a little bun, but during the second kneading it almost smeared. There is a feeling that the oven does not give the proper degrees when rising the dough, and it does not...
Discussion
I always use SAF Levure yeast for my bread machine. You just need to pour them into water. Then there is sugar, flour, etc.
Judging by your description, the dough is too runny. When the first batch has passed, check. what kind of dough, add flour if necessary.
And it’s better to weigh products rather than measure them by volume.
It’s difficult to answer when you don’t know how you do it. Do you follow the sequence of bookmarks? Do you sift the flour? Where is the HP, are there any drafts? I also didn’t have much luck with saft, let’s put it this way. I use Dr. Oetker (I think so) and saf-moment. The walls of my HP are also a little warm, and the lid cannot be called hot. However, everything is baked. About rye bread. You need to choose the correct proportion of rye/wheat flour and bake the bread in 2 modes. First, “dough”, then, without opening the HP, start the one that corresponds to rye in your HP.
Dear housewives, help out! The recipe says that you need 4 grams of dry yeast, but what to do if there is no dry yeast, but only regular yeast??? how many of them do you need? and how to prepare them (dilute with water or what???) If possible, quickly, otherwise the dough is already ready, all you have to do is add the yeast! Don't let the cake go to waste :-)
Girls, tell me, does anyone know if a small pack of “raw” yeast is how much dry yeast should I put in? I'm baking Easter cakes tomorrow, but the stores only have dry yeast...
Many housewives avoid recipes for yeast baking, citing the fact that the dough is too capricious and does not rise well. In practice, it turns out that the problem is low-quality yeast, which is the basis for ensuring the fluffiness, softness and taste of the finished product. Today there are a lot of yeast from different manufacturers on store shelves, but not all of them are good in practice. We suggest considering a proven product - Saf-Moment yeast.
Yeast is one of the oldest “tamed” microorganisms. They have come a long way, accompanying humanity at every stage of development. From the most primitive leaven, which consisted of fermented unleavened dough, the yeast has passed into a convenient dry form, which is perfectly stored and allows you to prepare baked goods in a regular home kitchen.
The principle of action of yeast is as follows - it remains dormant until it enters a humid environment. Some of them need to be “awakened” by placing them in water, while Saf-Moment instant yeast can be added to flour and immediately kneaded into the dough - they will perfectly find all the water they need in the total mass.
All recipes for yeast baked goods contain sugar or its analogue, since this is what the yeast feeds on, releasing alcohol and it is the latter that ensures the finished baked goods are soft and airy. There is also no need to be afraid of alcohol - when the dough is heat treated, it evaporates.
If the dough refuses to rise, then the main reason is the yeast. The main requirement for dry yeast is sealed packaging. They become exhausted from contact with the external environment. To check for viability, place them (1 teaspoon) in a glass, fill with warm water and add 1 tbsp. spoon of sugar. Cover the glass with a lid and let stand for 5-10 minutes. If a foam cap forms on the surface of the water, it means the yeast is active and can be used. Next we will look at how you can use Saf-Moment dry yeast. The recipes given below are not complicated, but can perfectly diversify the menu with minimal labor.
Beginners should start their victorious march through yeast baking recipes of varying degrees of complexity with bread. There are a number of reasons for this:
So, to make bread, take:
The volume of the glass indicated in the recipe is 200 ml.
Mix water, yeast and sugar in a container of suitable volume. Cover and wait for the foam to form. If you are in a hurry, you can skip this step by using Saf-Moment instant yeast - just mix all the products.
Add butter, salt and flour to the yeast mixture. The latter should be poured in gradually, achieving a soft, elastic dough. Knead for 5-7 minutes. It’s not scary if there is excess flour left - it differs in its “strength”, some require more, and some less. Focus on texture.
Place in a bowl, cover with a towel and let rise in a warm place for an hour. The dough will increase approximately 2-2.5 times.
Divide the risen dough into two parts.
Roll each part into a rectangle, then roll it into an even roll.
Place the rolls on a baking sheet lined with baking paper or sprinkled with flour. Cover the pieces with a towel and let them rise for an hour.
Preheat the oven to 220 C.
As soon as the rolls are ready, make transverse shallow cuts on them with a sharp knife and bake for 25-30 minutes until golden brown.
Wrap in a kitchen towel and let cool completely.
If you plan to use gluten-free flour, then you should use Saf-Moment dry yeast when baking, since it can provide a fluffy finished product even without the usual abundance of gluten.
This Italian “dish of the poor,” beloved all over the world, has not passed over the tables of Russian residents. In most cases, all that remains of pizza is the name, since everyone prepares it based on their own vision of beauty. In most cases, the “beautiful” lies on ready-made puff pastry, which is also quite tasty, but does not convey the richness of the filling. The “correct” base is made from a dense base; it should be thin, but soft under the filling and with crispy edges.
“Saf-Moment” (yeast) is perfect for preparing this dough. Pizza recipes are endless and at the same time quite subjective, since everyone puts the foods they like on the flatbread. Therefore, to get excellent results, you must adhere to the following recommendations:
To prepare a delicious universal pizza base, take:
Mix yeast, sugar, 4 tbsp. spoons of water and 4 tbsp. spoons of flour (take it from the total amount). Knead a homogeneous stiff dough. Cover the resulting dough with a towel and let it stand in a warm place for half an hour.
Sift the remaining flour into a heap, add the appropriate dough, water and salt, knead for 10-15 minutes until a homogeneous, firm and elastic mass is obtained. Despite the fact that the dough made with Saf-Moment yeast can be suitable without dough, you should still not neglect it in this recipe.
Grease a bowl with oil, place the dough in it and cover with a kitchen towel.
Let it brew for an hour, the mass will double.
Punch down the dough, divide it in half - two pizza blanks are ready.
Roll out each of them individually thinly, place on baking paper or in a frying pan sprinkled with flour. Do not form sides.
Brush the dough base with the sauce, slightly moving away from the edges, and add the filling to taste. Bake at 230 C until done.
This meal includes food rich in complex carbohydrates and fiber, as they provide the necessary energy boost. Pancakes stand out among breakfasts - they are tasty, healthy with certain additives and cook much faster than the same pancakes. Housewives especially appreciate pancakes made with yeast, as they always turn out fluffy and porous.
Pancakes with apples and rolled oats with yeast:
Dissolve yeast and honey in water. Cover with a napkin and place in a warm place.
Wait until the mass doubles.
Mix all dry ingredients in a separate bowl.
Add yeast, egg, milk and oil to the same bowl. Stir until smooth and cover again with a napkin.
The mass should double again.
Peel the apple and cut into small cubes.
Wash and dry the raisins.
Add fruit to the risen dough.
Fry the pancakes over medium heat until cooked through, lightly greasing the pan with oil as you go.
Serve immediately.
It is worth noting how versatile Saf-Moment yeast is. The data we have given above can be changed depending on your preferences. For example, you can add it to pancake batter more milk and prepare yeast pancakes.
We can't forget about the pies. There are endless variations of them.
We will give a recipe that is suitable for both portioned pies and buns, and for a large pie:
Knead the dough from 400 grams of flour, milk and yeast. You should get a stiff, homogeneous dough. Place it in a bowl, cover with a kitchen towel and place in a warm place. After an hour, cracks will appear on the surface of the dough, which means it’s time to use it.
Mix eggs, salt, sugar, butter separately. Add to the dough and stir until smooth.
Sift the remaining flour onto the work surface, place the dough in it and knead into an elastic, soft, homogeneous dough. It is recommended to stir for at least 5-7 minutes.
Place the mixture back into the bowl, cover and let it double in volume. This will take approximately 1-1.5 hours.
That's it, the dough is ready. Using Saf-Moment yeast for pies and pies, you can be sure that the baked goods will not fail and will not settle like a stone.
Of course, we will talk about mash. Some general information: mash is alcoholic drink, whose strength reaches an average of 15 degrees. Obtained as a result of fermentation.
What does fermentation provide us with? That's right, yeast.
Basic sugar mash recipe:
Heat water (4.5 l) and dissolve all the sugar in it. This is very important because... the sugar that settles to the bottom will not participate in the fermentation process.
Separately, dissolve the yeast in the remaining warm water, add 4 tbsp. spoons of sugar. Let the yeast come to life (this will take no more than an hour, provided that you are using Saf-Moment yeast for your mash).
Mix the sugar solution with the revived yeast and pour into containers of suitable size. Place in a warm place, but do not close it tightly - otherwise the containers may explode from the pressure.
The drink matures in 7-10 days. After this period, carefully pour the mash into storage vessels, being careful not to touch the sediment.
Description
We all know that yeast is nothing more than a living microorganism. To be more precise, it is a fungus that, when favorable conditions are created, is capable of actively reproducing. During its life, yeast “eats” sugar, turning it into carbon dioxide and alcohol. They are able to give the dough a characteristic sourness and a loose, bubbly structure. The calorie content of instant yeast is 410 kcal per 100 grams of granules.
Today, on the shelves of almost all stores you can find three types of yeast: fresh, dry, and quick-acting. We'll talk about the latter.
Instant yeast Saf-moment They absolutely do not require pre-soaking - they are mixed directly with flour. Yeast dough With the addition of this natural leavening agent, it rises stably and very quickly. Due to the property of yeast to “rise” dough almost twice as fast as compared to its fresh counterpart, the demand for this product is increasing every day. Many chefs have long appreciated this advantage, so a bag of small granules has become a desirable and reliable assistant for every modern housewife.
Use instant yeast Saf-moment recommended for preparing almost all types of baked goods, the dough is extremely airy, and the baked goods are fluffy, with a delicate crumb, golden brown crust, pleasant taste and appetizing aroma.
Dry fast-acting yeast Saf-moment: Useful properties.
Benefit instant yeast is that these are natural leavening agents. They play one of the main roles in the formation of high-quality bread. Their important function is determined precisely by the composition of yeast, which, in turn, consists of 44-75 percent proteins and 30-50 percent carbohydrates. They also include mineral inorganic substances (5-10%) and nitrogen (5-12%).
Being special proteins, yeast has all their properties, and the content of some vitamins in this food product is many times greater than, say, in milk, vegetables or other fruits. The benefits of fast-acting yeast are evidenced by the fact that in dry form the concentration of vitamins is much higher than in fresh form. In the process of drying and removing excess moisture, as well as treating them with ultraviolet light, the qualitative and quantitative state of useful substances does not decrease, but, on the contrary, is preserved.
Dry yeast contains a significant amount of protein, valuable and beneficial for humans - it is easily digested and absorbed. In addition, dry yeast is rich in carbohydrates - the average amount is eighteen percent.
Dry yeast also contains vitamins PP, C and group B. They also contain useful mineral salts that are so necessary for the normal functioning of the human body - magnesium, phosphorus, zinc, potassium, calcium, copper, manganese, selenium, sodium and iron .
Dry fast-acting yeast Saf-moment: Harmful properties.
The harm of fast-acting yeast and contraindications to its use can affect the presence of diseases such as dysbiosis, gout, endocrine disorders and kidney disease. If you want to use this product as food, consult your doctor first to rule out any individual intolerance.
High-quality yeast is the key to a good mash. When choosing this important component, many moonshine lovers choose dry yeast such as Saf-Levure? and ?Saf-Moment?. Why? is explained below.
Single-celled fungi are the cornerstone of mash production. They are the ones who transform the sugar-containing wort into ready-made low alcohol drink or an alcohol-containing mass suitable for further distillation into moonshine.
There are several types of yeast suitable for the production of mash: alcohol, wine, beer. However, bakeries hold the lead. Among the advantages of such a product? it is easy to find (sold in any convenience store); low cost and ease of use; long shelf life; the output gives good indicators of the alcohol content in the drink.
In mash making recipes that offer the most out of dry yeast?Saf-Levure? and “Saf-Moment?”, it is said that you need to follow a few simple rules regarding water:
The ingredients of the recipe for preparing the ideal mash indicate water without foreign impurities. You can put the mash on ordinary tap water, but before pouring it you need to pass it through a filter or let it sit in an open container for 2-3 days. For better yeast growth, it is advisable to aerate the water (a clean aquarium compressor is suitable for this).
Single-celled fungi feel comfortable at temperatures from 18 to 30°C. At a lower reading on the thermometer, the reproduction of unicellular fungi is inhibited, and at a higher reading 
their overheating and even death are possible.
High-quality mash, made strictly according to the recipe, can mature for up to two weeks. During this time, the sugar contained in the wort is completely processed. By the way, does the taste of the liquid help determine readiness? it needs to be bitter and sour.
Dry yeast? Saf-Levure? very popular among home-grown distillers, because they were originally intended not only for making dough, but also for drinks. In addition, they are packaged in 100 grams, convenient for accurately calculating the amount of ingredients? prescription
Moonshiners note that on ?Saf-Levur? The mash is obtained without a strong odor and does not have an unpleasant aftertaste. The alcohol produced in this mash is of good quality. This baker's yeast best reveals its potential in tandem with Saf-Moment. Many recipes include this fast-acting product as a defoamer.
The optimal combination of mash ingredients: 1 part dry yeast to 5-6 parts sugar. Does this mean that a 100 gram sachet of ?Saf-Levure? enough for 5-6 kg of sugar. For the sake of full growth, dry yeast is fermented before adding sugar syrup. For this bag? Saf-Levur? pour into 500 ml. warm water and leave for 5 minutes without stirring. Next, the powder must be carefully mixed until completely dissolved. After this, you can add the mixture to sugar syrup, the temperature of which should be about 20°C.
If in the first hours the mixture ferments too much, then Saf-Moment will come to the rescue, removing excess foam. There are plenty of recipes for making mash with dry yeast and sugar. Perhaps the most 
common: 300 gr. dry yeast? Saf-Levur?, 11 gr. dry yeast?Saf-Moment?, 15 kg of sugar and 60 liters of warm water.
In order for less harmful impurities to be released during fermentation in the mash, “feed” its fruit juice, chopped fruits or crushed berries.
Braga hardly ferments? You may have added too little yeast, or it may be missing something. Add black bread to the mix: it contains many mineral nutrients, in particular phosphorus and nitrogen, which are beloved by yeast. For?feeding? will do and tomato paste based on 100 gr. per 10 l, as well as pea or corn grains (1 kg per 10 l).
Treat the yeast with all your heart and end up with a great drink!
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 throughout their existence have become the leading product on the global dry yeast market. Thousands of bakers from different backgrounds, cultures and areas of expertise have relied on Saf-Moment yeast for generations. And today this product meets all the high demands of housewives: quick and uniform rise of dough and the absence of an unpleasant yeast odor. We'll tell you more about how to work with instant yeast in our article.
Yeast is a single-celled organism, a biological leavening agent for dough. They come in dry (active and fast-acting granules) and pressed (regular, live). In general, dry and compressed yeast are the same product with a similar effect. The difference between them lies only in the production method: a significant part of the moisture is removed from dry yeast to obtain the required consistency. Under certain conditions, they begin to actively multiply, promoting the fermentation process, raising the dough, making the baked goods fluffy and beautiful.
According to most housewives, the best brand of the “dry” group is “Saf-Moment” (yeast). Recipes for pastries, pizza, and bread that use dry yeast involve adding it directly to the dough, without preparing liquid dough. This significantly speeds up the baking process.
The Lesaffre company produces two types of dry yeast: active and fast-acting. There are significant differences between them:
The difference between classic and other types of instant yeast lies in the additional ingredients that are included in their composition. For example, baking yeast contains vanillin and beta-carotene, which give baked goods a unique aroma and contribute to the production of golden crust. Pizza yeast contains onion powder, which ready dough acquires an interesting onion aroma.
It is impossible not to note the undoubted advantages of Saf-Moment yeast:
There are special rules for working with yeast and storing it, compliance with which will preserve its activity and improve the quality of baked products:
You can make delicious and aromatic buns from dough based on dry instant yeast. The baking sequence is as follows:
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 tbsp). The kneaded dough is placed in a bowl and “ripened” 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, according to taste preferences.
When the pizza dough is ready, roll it out on the table in the shape of a circle, place it on a baking sheet covered with baking paper, and distribute the filling. First of all, the dough sheet is lubricated tomato sauce(2 tablespoons), sprinkle with oregano (½ teaspoon), after which lay out the chopped pieces chicken fillet(150 g) and canned pineapples (120 g). The top of the pizza is sprinkled with grated cheese (150 g). Cooking time in the oven is 20 minutes at 200 degrees.
The process of preparing mash based on dry yeast includes several stages:
