乐斯福为海上青焙坊学员进行酵母培训 The Young Bakers learn about yeast with Lesaffre

11月2号，我和我在乐斯福公司的同事姚敏媛，为海上青焙坊的同学们讲酵母知识。姚敏媛给同学们讲了酵母的来源，酵母的生产工艺以及酵母的生存方式，比如酵母在有氧和无氧的状态下有哪些方面的 不同。同学们虽然每天都使用酵母，但对它只有大概的了解。他们因此格外认真，课后也积极的提了很多问题。

On November 2nd , my colleague Minyuan Yao and myself went to the training center of SYB , to give the Young Bakers a lecture about yeast. Minyuan first introduced the origin of yeast to the students, then talked about the manufacturing technique and its life shelf, for example, the differences of yeast under anaerobic and aerobic status. Indeed, despite the frequent use of yeast in their everyday learning, the Young Bakers’ knowledge on yeast is quite general. The students all paid very close attention during the class and raised a lot of follow-up questions at the end!

课后姚敏媛和我分享了她的感受，她说这些学生都很认真，活泼，很乖，她很开心可以有这样的机会接触到他们。

After the class, Minyuan Yao shared her feeling with me: she could really tell that the Young Bakers are all eager to learn and also felt lucky to have the chance to meet them!

乐斯福每年都会派遣工作人员来为海上青焙坊的同学们讲有关酵母和面包改良剂的知识，每一次大家都受益匪浅，作为海上青焙坊今年自己以乐斯福员工的身份进行培训感受更不一样。在这里我要感谢乐斯福一直以来对海上青焙坊的支持！

Every year, Lesaffre, world leader yeast producer and SYB long-standing supporter, sends its technicians to give the Young Bakers atraining on yeast and bread improver. Each time the students benefitted a lot from it, and this time was even more special for me, as I was the trainer myself, after being bakery teacher at SYB for several years. Thus I would like to warmly thank Lesaffre for its long support to Shanghai Young Bakers!

王莉，乐斯福技术顾问
原海上青焙坊烘焙培训师

Wang Li, Technical Consultant at Lesaffre

& former bakery teacher of Shanghai Young Bakers