Red Star® Extended Shelf Life (ESL) Block Yeast
Product Nos. 05050
Leaven up with Red Star® ESL Block Yeast, a fresh yeast with superior shelf life.
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High Quality
Top-of-the-line fresh yeast derived from a pure strain of Saccharomyces cerevisiae.
Long Lasting
Specially developed fermentation protocols extend shelf life to up to 35 days.
Convenient
Easy scalability and versatile use in fresh, frozen, and par-baked products.
Reliable
Strictly controlled growing conditions ensure yeast consistency, stability, and activity.
- Bagels
- Pretzels
- Croissants & Pastry
- Rolls & Buns
- Crusty Bread
- Multigrain Bread
- Pizza
- Pan Bread
- Sweet Bread
- Flatbreads
- Whole Wheat
- Specialty
- Sourdough
- Hispanic Products
- Donuts
Shipped direct in refrigerated trucks for use as a leavening agent in fresh, frozen, and par-baked products.
- 10-5 lb packages (each package is split into 5 – 1 lb blocks)
- 40 cases/pallet
- Shelf life is 35 days if kept below 45 °F (7 °C) for optimum performance
- Yeast temperature should be maintained at 45 °F (7 °C) or below at all times
- Optimal cooler temperature is 36-40 °F (2-4 °C) with good air circulation
- Once opened, store in a cooler and use within 8 hours
- Rotate inventory on a first in, first out basis
- Do not freeze
Featured Formulas
Ingredients
This formula creates wonderful, yeasty English muffins that are delicious toasted. Customers will rave over these muffins at breakfast time served with butter or an assortment of fruit jams and preserves.
Prep Time: 12 hours, 23 minutes
Bake Time: 25 minutes
Instructions
Place water in a mixing bowl, tempered to achieve a finished dough temperature of 78-82°F (26-28°C). Add remaining ingredients and blend on your mixer’s first speed for 2 minutes. Change to your mixer’s second speed and mix the dough until full development is reached (approximately 8 minutes).
Allow the dough to rest for 30 minutes. Scale the dough as desired and roll in cornmeal.
Place dough portions on a pre-heated greased muffin griddle or in metal rings. Cook for about 10 minutes on each side at 520°F (270°C). Cook times will vary depending on the size and thickness of muffins.
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
Red Star® Extended Shelf Life (ESL) Block Yeast
Red Star® Chemical Leavener Series
Saf Pro® Clean Label Volume Improver Series
Ingredients
These rustic, crusty loaves have an open crumb texture and come with an extra kick from the addition of Spanish rice, cherry tomatoes, and spicy red chili flakes.
Prep Time: 19+ hours
Bake Time: 30 minutes
Instructions
Prepare poolish a day in advance by mixing ingredients to light development (about 1 minute) and then place into a container to ferment overnight for 18 hours. Aim for a temperature of 26°C (79°F)
When poolish is ready, combine with flour, salt, Saf-ProAnti-Blister 3.1 or Saf-Pro Volume 3.1, malt, yeast and water into a mixer. Blend together on your mixer’s first speed for 4 minutes, and then for an additional 6 minutes on your mixer’s second speed, until fully developed. Add rice, cherry tomatoes and chili flakes and mix until combined. While mixing, maintain dough temperature at 78°F (26°C). Once the dough is prepared, let rest for 1 hour, with a fold after the first 30 minutes.
Next, divide dough into 8.8 oz (250 g) portions. Shape into squares and roll up, placing seam-side down on a baker’s couche. Proof for 1 hour in a cover rack at room temperature.
To bake, place into a preheated oven at 465°F (240°C) with the seam-side up. Bake with steam (if available) for 30 minutes. Remove from oven when golden brown and let cool.
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
Red Star® Extended Shelf Life (ESL) Block Yeast
Saf Pro® Clean Label Volume Improver Series
Red Star® Diastatic Malt Powder
Ingredients
These soft and chewy artisan breadsticks are filled with a blend of five Italian cheeses and topped with an assortment of herbs.
Prep Time: 4 hours
Bake Time: 15 minutes
Instructions
In a spiral mixer, combine all ingredients (except cheese) and mix for 4 minutes on your mixer’s first speed and then for an additional 5 minutes on your mixer’s second speed, or until dough is almost fully developed. Add cheese at a slow speed and blend until combined and dough is fully developed. Take care to not overmix. Final dough temperature should be maintained at 78°F (26°C). Once mixed, let the dough rest covered for 30 minutes.
Next, scale dough into 11.5 oz (326 g) portions and shape into 7 x 7 in (17.75 x 17.75 cm) squares. At this time you may sprinkle dough with any desired toppings. Suggested toppings include additional cheese, sesame seeds, flour, garlic, onions and/or dried herbs.
Place dough into a covered rack and proof at room temperature for 3 hours. Before baking, dock dough with a wooden stick to create five equal segments.
To bake, place into a pre-heated 410°F (210°C) deck oven with 5-second steam for 15 minutes. Bake until breadsticks are golden and cheese is melted. Remove from oven, let cool.
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.
