Selecting the Ideal SAF-INSTANTⓇ Yeast - Lesaffre Singapore (2024)

FAQs

How to use lesaffre SAF instant yeast? ›

SAF-INSTANT ^® Gold is the best option when you're baking with moderately sweet dough containing 5-20 percent sugar on flour weight, like brioche and filled buns. SAF-INSTANT ^® Red is your instant yeast of choice for dough containing under 5 percent sugar on flour weight, perfect for pizza bases and baguette recipes.

Saf-instant® The Original Red is a historical high performance instant dry yeast specially designed for low or no sugar doughs. Saf-instant® The Original Gold is a historical high performance instant dry yeast specially developped for sweet doughs.

The most shelf-stable and reliable type of yeast is instant yeast, and our favorite brands are SAF Red Label and Dr. Oetker. Dry yeast is one of the miracles of modern baking—a free-flowing granular powder made from millions upon millions of dehydrated single-celled organisms.

Saf-instant The Original Red yeast is recommended for all types of homemade bread recipes with lean or low sugar doughs, such as country bread, baguette, pizza… Add and mix Saf-instant® The Original Red yeast directly into the flour (use 1 sachet for 500g to 1kg).

Proof it like regular yeast. Mix up some with warm water and sugar to see if it makes a good foamy head on the water. If it does nothing it is dead. It should only take 15 minutes.

Shelf life of 2 years from the date of production, unless special regulations apply. Saf-instant^® The Original Red 500g yeast is vacuum-packed to preserve its quality and high performance. Cardboard box containing 20 x 500g sachets.

The article states that “SAF instant yeast is not the same as Red Star and Fleischmann's fast-rising yeasts.” One difference is noted: Red Star Quick-Rise yeast is not supposed to be used for refrigerated or frozen doughs, while SAF instant yeast can be.

Instant yeast, as its name implies, is the quickest yeast to use of the three. Fresh yeast will give you a deeper, richer, more 'yeasty' flavour. Not all yeasts can be used in bread makers: fresh and instant can be but active dried yeast cannot. Instant yeast is the most common yeast to use in a bread maker.

For those familiar with Saf-Instant^® Red Yeast, Red Star® Quick-Rise^™ is the same yeast in smaller package sizes suitable for home baking.

How do I substitute SAF instant yeast for active dry yeast? ›

Can I use active dry and instant yeasts interchangeably? Yes, they can be substituted for one another 1:1. We've found that active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up.

Originated from France, it is relied by industrial, chain and retail bakers all around the world. Offering superior fermentation power and stability, SAF-INSTANT® dry yeast is suitable to be used for a wider range of baked products while maintaining quality consistency.

Fresh yeast, sometimes called cake yeast or compressed yeast, is a block of fresh yeast cells that contains about 70% moisture and is commonly used by baking professionals. It's pale beige in color, soft and crumbly with a texture similar to a soft pencil eraser, and has a stronger yeast smell than dry yeast.

You can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda. Keep in mind that the bread will not need the typical proofing time and the dough will begin rising right away.

Too much or too little yeast can negatively affect the final product. For example, if there is too much yeast, the bread may collapse during baking due to the release of too much gas. Not enough yeast will result in a dense loaf of bread. The type of yeast also determines how quickly the bread will rise.

Because the size of the granules in instant yeast are smaller, it doesn't need to be proofed in warm water and sugar the way activated dry yeast does. You simply mix it into the flour and proceed with your recipe.

Mix instant yeast with your flour and other dough ingredients; there's no need to dissolve it in warm water or another liquid first, as you might with active dry or other yeasts that need to be proofed (i.e., dissolved to ensure they're alive). That's one less step to take; 10 minutes proofing time saved.

Usage instructions

When baking use 2 level teaspoons of Lowan's Instant Dried Yeast per 500g of flour. This product is suitable for baking bread by hand or when using bread machines and does not require dissolving.