Nothing could be nicer than the aroma of homemade muffin. And so that rolls, cakes and bread always turn out to be lush, tasty and airy inside, real professionals recommend using only pressed Lux Extra yeast for making dough. We will tell about where they are produced, what are their features and how to breed them correctly in our article.
Pressed yeast "Lux": producer
The largest yeast producer in the world is Lesaffre, whose history began back in 1872. At this time, in one of the cities in northern France, the first bakery yeast plant was opened. In 1998, the company opened a branch in Russia. Saf-Neva is one of the enterprises of the Lesaffre group, while the production of yeast is fully concentrated in Russia.
The largest yeast producing plants are concentrated in such Russian cities as St. Petersburg, Uzlovaya, Kurgan, Voronezh. The manufactured products are successfully sold both in the Russian market and in foreign countries.
Features yeast "Lux"
The main feature of pressed Lux yeast is a longer shelf life of 40 days. This is achieved thanks to the ideal microbiological purity of the yeast culture.
Pressed bakery yeast "Lux" has the following characteristic features:
- produced using modern technologies without the use of genetic modification of microorganisms based on environmentally friendly raw materials that do not contain genetically modified organisms;
- equally effective when used in bakery, crop production, poultry farming, cosmetology;
- begin to multiply actively at a temperature of 32-38 ° C;
- soluble in warm water or milk (100 g of yeast per 2 kg of flour);
- presented in a bright design in the Russian folk style "Khokhloma".
Thanks to modern packaging, the yeast retains its freshness perfectly.
Yeast Composition
According to the official information of the producer, the yeast "Lux" contains unicellular yeast fungi from the saccharomycetes class Saccharomyces cerevisiae. The product does not contain preservatives, emulsifiers, colorants and other components. Only 100% natural yeast cells.
GOST 171-81 defines yeast as a technologically pure culture of yeast saccharomycetes, which must be produced in accordance with this standard. The pressed product from the Saf-Neva company fully complies with the specified production conditions and has high nutritional value. Yeast (GOST) contains 12 g of protein, 0.4 g of fat and 8.5 g of carbohydrates. Calorie content of the product is 85 kcal.
Yeast "Lux": how to breed for dough
Pressed yeast packed in briquettes is inactive, dormant at the time of purchase in the store. For them to start working in the test, they need to create favorable conditions. Before breeding yeast "Lux" you need to decide what is the optimal condition for them. Unicellular microorganisms love a humid and sweet environment, do not tolerate cold and heat. Favorable conditions for them are the temperature of 38-40 ° C, at which they begin to produce carbon dioxide, which just contributes to raising the dough.
Dilute yeast for the test as follows:
- Crush the amount of yeast indicated in the recipe with your hands into pre-cooked dishes.
- Add a tablespoon of sugar and 3 times more water to the yeast. You can use milk, but then the dough will take more time to raise.
- Mix the contents of the bowl well until all lumps and pieces of yeast are completely dissolved.
- Put the bowl in a warm place for 5-10 minutes, after covering the dishes with a paper towel or towel.
- As soon as the volume of yeast mass increases by 2 times compared with the initial volume, it can be considered that the dough is ready.
After this, you can proceed directly to the process of kneading the dough.
Yeast Dough Recipe
Yeast dough for pies with sweet filling, rolls and cakes should be rich. For this, both eggs and sugar are added to it in sufficient quantities.
The recipe for pastry yeast dough is as follows:
- Using Lux Extra yeast (50 g), you need to prepare the dough, that is, dilute them in 500 ml of milk with the addition of a tablespoon of sugar. The time required to raise the sponge is 30 minutes.
- At the same time, in a separate bowl, beat 2 eggs with the remaining sugar (80 g).
- Add the suitable dough to the egg mass. Mix.
- Gradually add the sifted flour to the dough. In total, such a quantity of ingredients will require 800-1000 g of flour, depending on its quality.
- As soon as half the total volume of flour is added, melted butter or margarine (100 g) and a pinch of salt are introduced into the dough.
- Gradually, literally by a pinch, the remaining flour is introduced and a little sticky dough is kneaded.
- After kneading, the dough is suitable in a warm place for about 60 minutes, after which you can proceed to molding the products.
Recipe for Mash on Yeast Suite
Pressed baker's yeast is used not only for the preparation of pastries and kvass, but also for the preparation of sugar mash. The quality of this product directly affects the taste and strength of home-brew.
The sequence of cooking mash is as follows:
- In warm purified water completely dissolve the pressed Lux yeast (100 g).
- Pour the prepared solution into a container for mash, preferably with a wide neck, so that it is easier to mix.
- Add 1 kg of sugar to the container. Mix all the ingredients thoroughly until they are completely dissolved.
- Pour into a container of purified water with a temperature of 30-35 ° C to a volume of 5 liters. Mix.
- Put a sterile medical glove on the neck of the container, having previously punctured it.
- The next day, mix the mash and add natural defoamers: cookies, dried rye bread, raisins, dried fruits.
- Continue to mix the mash daily for 10-14 days. It is recommended to maintain the optimum room temperature at the level of 28-30 ° .
As soon as the sweetness leaves the mash, and the top layer begins to lighten, we can consider the mash ready, after which we can proceed to its subsequent distillation.
Customer reviews
Experienced housewives know how important the role of yeast is in making a good dough. High-quality Lux yeast meets their requirements 100%, which is fully confirmed by positive reviews.
Below are some of them:
- the yeast is well bred, the dough is lush, porous, soft;
- have a slight smell, unlike most other species;
- Ideal for all types of pastry
- can be used for sugar mash;
- have a natural composition;
- Suitable for making face and hair masks.
As a minor drawback, yeast buyers noted that, despite all the advantages, the pressed product has a shorter shelf life than dry.
How much are the yeast pressed "Lux"?
One of the advantages of pressed Lux yeast is its budget price. Everyone can afford to buy this quality product. In most regions of Russia, Lux yeast is sold at a price of 13 rubles per package weighing 100 grams. The shelf life of the product is 40 days at a storage temperature of 0 ° C to +4 ° C in the refrigerator.
Natural pressed yeast from a domestic producer is characterized by high quality and is successfully used not only in bakery, but also in cosmetology and other fields. They are included in most baking recipes and have been used successfully for many years.