Red Star® Active Dry Yeast
Product Nos. 15700, 15800, 15903
Red Star® Active Dry Yeast is a traditional active dry yeast delivering optimal performance and consistent quality.
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Premium Quality
Top-of-the-line traditional active dry yeast derived from a pure strain of Saccharomyces cerevisiae.
Specially Cultured
The unique process removes moisture while retaining cell viability and leavening power.
Easy Rehydration
Granular in form to be easily rehydrated in warm water.
Freshness Ensured
Vacuum-packed to retain freshness and consistent performance with minimal activity loss.
- Bagels
- Crusty Bread
- Hispanic Products
- Multigrain Bread
- Pizza
- Pretzels
- Rolls & Buns
- Sourdough
- Specialty
- Whole Wheat
- Crackers
- Donuts
- Pan Bread
- Sweet Bread
- Flatbreads
Active Dry Yeast can be used in all yeast-leavened baked goods with either straight or sponge doughs.
Use at 1-3% of flour weight and rehydrated in warm water before adding to other ingredients.
- Product code 15903:
- 20 – 1 lb vacuum-packed foil case
- 105 cases/pallet
Product code 15700:
- 12 – 2 lb vacuum-packed foil case
- 80 cases/pallet
Product code 15800:
- 1 – 50 lb vacuum-packed foil case
- 42 cases/pallet
- Shelf life of unopened product stored cool dry conditions is 2 years for 1 lb & 2 lb packaging and 18 months for 50 lb packaging, from production date
- Refrigeration is not required for unopened packages
- Once opened, keep package tightly closed and store under refrigeration at 45 ºF (7 ºC)
- Allow product to temper to room temperature after refrigeration prior to rehydration and use after refrigeration
Featured Formulas
Ingredients
This formula makes wonderful rustic french bread and features Lesaffre's Livendo F100 wheat sourdough.
Prep Time: 85-95 minutes
Bake Time: 20 minutes
Instructions
Rehydrate the Red Star Active Dry Yeast by combining with water heated to 90°F (32°C) for 10 minutes. Next, in a spiral mixer, blend all ingredients for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on its second speed, or until dough is fully developed. Maintain dough temperature at 78°F (25.5°C). Let dough rest, covered to prevent skin from forming, for 15 minutes.
Divide dough into 1 lb 3 oz (540 g) portions and shape into ovals. Proof at 85°F (29.4°C) with 90% humidity for 50 to 60 minutes. Next, score with a diagonal cut and then bake at 420ºF (150ºC) in a rack, deck or revolving oven (with steam for 5 seconds) for 20 minutes, or until loaves have a hard, golden brown crust. Remove from oven, let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or SafPro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre’s world-class technical team at the Baking Center™ network by calling (414) 615-4094.
Lesaffre Products Used
Red Star® Active Dry Yeast
Saf Pro® Clean Label Volume Improver Series
Saf Pro® Relax Series
Livendo® Natural Wheat Sourdough Series
Ingredients
Lesaffre's take on a classic Irish staple, this Irish multigrain bread is dense and hearty. Made with a blend of wheat, rye and traditional whole wheat flour, these wholesome loaves are full of sesame seeds, sunflower seeds, and our Red Star malted wheat flakes.
Prep Time: 3 hours, 30 minutes
Bake Time: 30-35 minutes
Instructions
Soak malted wheat flakes, sesame seeds and sunflower seeds in beer for at least 2 hours. Next, rehydrate the Red Star Active Dry Yeast by combining with water heated to 90°F (32°C) for 10 minutes.
Then, in a spiral mixer, blend all ingredients (including yeast) for 7 minutes on your mixer’s first speed and then for an additional 3 minutes on its second speed, or until dough is fully developed. Add seeds and wheat flakes and blend into the dough on your mixer’s first speed until incorporated. Maintain dough temperature at 82°F (27.7°C). Let dough rest, covered to prevent skin from forming, for 30 minutes.
Divide dough into 1 lb 3 oz (540 g) portions, and shape as desired. Then proof for 50 to 60 minutes in a proofer set to 85°F (29.4°C) with 90 percent humidity. Remove from proofer and sprinkle with sesame seeds (optional) and then score as desired.
Then, in a deck, rack or revolving oven, bake at 440°F (226°C) for 5 minutes before reducing the heat to 400°F (204°C) and baking (with steam for 5 seconds) for 25 to 30 minutes. Please note that baking times may vary depending on the size and shape of the loaves.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
