Lesaffre organizes a trip for Young Bakers to its Anhui factory
乐斯福组织青焙坊学员参观它的安徽工厂
On April 22nd, the Young Bakers left Shanghai for a special two-day trip. Every year Lesaffre organizes this trip to its yeast factory in Mingguang, Anhui Province.
4月22日， 青焙坊的学员们从上海出发开始了一段特别的两日之旅。每年乐斯福都会组织大家参观它位于安徽省明光市的酵母工厂。
Lesaffre is the world leader in yeast. Since the launch of the Shanghai Young Bakers in 2009, Lesaffre has been supporting our charity program, not only through sponsorships but also by sharing its knowledge and passion for baking. You can click “Read More” to know details about Lesaffe’s support for SYB.
乐斯福在酵母生产方面一直处于世界领先水平。自从2009年上海青焙坊成立以来，乐斯福一直通过赞助、分享烘焙专业知识和热情来支持我们的慈善活动。你可以通过点击“阅读原文”了解更多乐斯福支持海上青焙坊的内容。
Leaving their school at noon, the Young Bakers reached Mingguang in the early evening. Some of the students, being from Anhui Province, were really delighted to show their classmates some of Anhui’s special dishes in the street food market just in front of our hotel.
青焙坊的学员们中午从学校出发，傍晚抵达了明光市。一些来自安徽的学员们十分开心的带领他们的同班同学去酒店前的美食广场品尝安徽当地特色小吃。
On a sunny Sunday morning, Mr. Wu, who has been working as the head of production and technology at the Mingguang factory since its opening in 1996, warmly welcomed the 9th batch of Young Bakers to the factory.
周日一早，阳光灿烂，吴先生热情迎接了青焙坊第九批来工厂参观的学员们。吴先生作为产品技术部主管，从明光工厂1996年成立以来就开始在此工作。
Mr. Wu first gave a presentation of the Lesaffre group, its values, its (160-year-long) history in France and and its development as a global enterprise. Indeed, as of now, one bread out of three in the world is baked with Lesaffre yeast!
首先，吴先生给大家介绍了下乐斯福集团的核心价值以及在160年间如何从一家法国当地企业发展成为跨国大企业的历史。的确，目前世界上1/3的面包是通过乐斯福的酵母烘焙出来的！
The Young Bakers are already familiar with Lesaffre’s products as they have not only been using the company’s yeast in their training but also in their internships with our partner hotels. But it is extremely interesting for them to learn more about the essence and the technical background of yeast. This is what Mr. Wu explained in the second part of his presentation: how yeast is produced, what affects its composition and how should it be stored, using a very humorous tone which engaged everyone’s attention for nearly two hours.
青焙坊的学员们已经对乐斯福的产品非常熟悉，因为他们不论是平时的培训中还是在合作酒店的实习期中使用的酵母都来自于乐斯福。但这次能亲自参观酵母的本质来源和技术工艺还是让大家非常感兴趣。这也是吴先生在之前介绍中提到第二部分：酵母是如何产生的，哪些因素会影响它的构成以及如何保存。短短两小时中大家都被吴先生幽默风趣的介绍深深吸引。
Using yeast everyday and understanding what yeast really is and its process are two different things, as encapsulated by this lively explanation from Lesaffre:
每天使用酵母和了解真正的酵母及其制作过程是两码事，这在乐斯福的封装过程中得到了生动的诠释。
演讲结束后，我们的年轻面包师们都穿上防护服，开始参观乐斯福的工厂和实验室。在进入生产车间之前，他们惊叹于车间外承有发酵糖蜜的令人印象深刻的槽罐设备。
Yeast is a microorganism able to multiply quickly if given the right food: nutrients, water and a lot of sugar! Most of these ingredients can be found in molasses, a dark thick juice extracted from sugar cane or sugar beets that has a considerable amount of fermentable sugar. It all begins in the laboratory where yeast seeds are cultivated and controlled before they are allowed to grow. After growing a few hundreds of kilograms, scientists are able to feed the yeast with molasses. According to Lesaffre employees at the factory, it takes 5 tons of molasses to make 1 ton of yeast !
一旦提供正确的食物：营养，水和大量的糖，酵母是一种能够快速繁殖的微生物！这些成分中的大多数可以在糖蜜中找到，这是从甘蔗或甜菜中提取出的黑色浓稠汁，其中含有大量的可发酵糖。这一切都是从实验室开始的，酵母种子在生长之前都经过培育和监控。在种植数百公斤之后，科学家们实现了用糖蜜来喂养酵母。根据乐斯福工厂的员工介绍，每制造1吨酵母需要5吨糖蜜！
After the presentation, the Young Bakers all put on protective uniforms in order to start their tour of Lesaffre’s factory and laboratories. Outside, they marvelled at the impressive tanks containing the fermenting molasses before heading into the production rooms.
演讲结束后，我们的年轻面包师们都穿上防护服，开始参观乐斯福的工厂和实验室。在进入生产车间之前，他们惊叹于车间外承有发酵糖蜜的令人印象深刻的槽罐设备。
In every part of the factory, the students were warmly welcomed by Lesaffre employees, even on a Sunday, as production goes on for 24 hours a day, 7 days a week. The visit concluded with a tour of the warehouse, where the yeast needs to be stored at a temperature below 18°C in order to keep it “alive”. Indeed, you can keep instant yeast alive for up to 2 years!
由于生产是每天24小时，每周七天不间断进行的，所以即使在周末，学生们在工厂的各个地方都受到乐斯福员工的热烈欢迎。参观的最后一站是仓库，酵母需要在低于18°C的温度下储存，以保持其活性。事实上，你可以保持即食酵母的活性长达2年！
Thanks to Lesaffre and its employees, the students had a great opportunity to receive very precious and professional knowledge, which will guide them throughout their careers and will help them be better bakers!
感谢乐斯福及其员工，学生们获得了学习非常宝贵的专业知识的机会，这将在他们的职业生涯中起指导作用，并帮助他们成为更好的面包师！
We are really grateful for Lesaffre’s longstanding support for SYB and for constantly sharing its expertise with us!
我们非常感谢乐斯福对青焙坊的长期支持，并不断与我们分享其专业知识！
Marine
Program director
玛琳
项目主管