On Monday, November 27th students did not have their habitual theory baking class. Instead, the Young Bakers received specific and high quality training on yeast at our Training Center. Ma Mingyang, Lesaffre Shanghai’s Industry technician delivered a two-hour theory presentation before the students.
Ma Mingyang told the Young Bakers about how yeast is manufactured and shared information about yeast’s shelf life. Since the beginning of their training, students have used yeast almost every day, but had little understanding of how yeast was produced and how best to use it when baking. Although they already knew about its leavening effects , after Ma Mingyang’s presentation, students learned new techniques and could measure the importance of leavening agents in baking. They were really attentive and asked a lot of questions!
The second part of the training was dedicated to learning about improvers. At Shanghai Young Bakers, students do not use improvers, but it is important for them to learn about them and to become aware of how and when to use improvers.
This training was the 10th batch of Young Bakers’ first Lesaffre training. This was only the first of many other trainings, visits, competitions, due to unfold throughout the year. Students are really lucky to receive such high-quality trainings and advices from Lesaffre experts.
Lesaffre is the world’s leading yeast producer and is a longstanding supporter of SYB. On behalf of the Young Bakers I would like to thank Ma Mingyang for his time and Lesaffre for supporting Shanghai Young Bakers’ program!
Marine
Program Director