Saf-Instant® Green
Product Nos. 31050
Ascorbic acid-free Saf-Instant® Green dry yeast provides uniform fermentation for sufficiently oxidized doughs with up to 12% sugar levels.
Making things simple
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Ascorbic Acid-Free
Eliminates concerns about overoxidation in baking processes.
Free Flowing
Easy to scale and meter with other dry ingredients. No need to rehydrate.
Stay Fresh
Vacuum-sealed packages ensure freshness and consistency with minimal activity loss.
Warmer Dough
Stays active in warmer temperatures to reduce the need for fermentation cooling.
- Bagels
- Pretzels
- Croissants & Pastry
- Rolls & Buns
- Crusty Bread
- Multigrain Bread
- Pizza
- Pan Bread
- Flatbreads
- Whole Wheat
- Specialty
- Sourdough
- Hispanic Products
- Crackers
- Donuts
Saf-Instant® Green is recommended for a variety of baked goods with no to moderate sugar levels, in which sufficient oxidation is included in the process.
- An increase of 3-5 ºF over normal dough temperatures may be required to achieve desired fermentation level.
- 1 – 50 lb vacuum-packed in corrugated cardboard carton
- 42 cases/pallet
- Shelf life is 24 months from production date for unopened packages
- Store in cool, dry conditions
- Refrigeration is not required for unopened packages
For sufficiently oxidized doughs without ascorbic acid, Saf-Instant Green does it right.
Featured Formulas
Ingredients
This classic hand-tossed pizza dough is made with Saf-Pro RS 100 to improve elasticity and prevent tearing and shrinkage during molding.
Prep Time: 6 minutes
Bake Time: varies
Instructions
In a spiral mixer, combine all dry ingredients and blend for 30 seconds on your mixer’s first speed. Add water and oil and continue to mix for an additional 3 minutes on your mixer’s first speed and then for 2 minutes on your mixer’s second speed, or until fully developed. Maintain dough temperature at 78°F (25.5°C).
Next, divide and scale dough as desired and round into balls. Retard dough for up to 3 days in a cooler set to 40°F (4.4°C).
When ready to use, remove from coolers and let proof at room temperature. Next, shape dough to desired size and thickness either by hand or using a sheeter. Before baking, top pizzas with desired sauces and/or favorite toppings.
Bake in a revolving or rack oven at 350°F (177°C) or a brick oven for 500°F (260°C). Please note that baking times will vary depending on the size and thickness of pizza crusts. Pizzas are done when the crust is golden brown and cheese is melted.
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.
Lesaffre Products Used
Saf-Instant® Green
Saf Pro® Clean Label Volume Improver Series
Saf Pro® Relax Series
Red Star® Dry Milk Replacer
Ingredients
Featuring Lesaffre's Livendo F100, these 100% whole wheat rustic loaves are aromatic and hearty with a touch of sweetness from honey and molasses.
Prep Time: 12+ hours
Bake Time: 35 minutes
Instructions
Blend all ingredients a mixer until the dough is fully developed. Next, allow the dough to rest for 1 hour before dividing into 21.2 oz (600 g) portions. Next, place into banettons and retard, covered, overnight in a cooler.
The next day, remove from cooler and proof before baking. Then, in a deck oven with steam bake at 420°F (215°C) for around 35 minutes until bread is browned and a firm crust has developed.
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.
