The Young Bakers visit the Lesaffre yeast factory to learn about one of the most important ingredients in baking!
海上青焙坊学员参观乐斯福工厂学习烘焙最重要的原材料：酵母！
On April 23rd; the Young Bakers along with the SYB teachers and myself, embarked on a bus to one of the most fascinating places for a baker:a yeast factory!
Since the launch of Shanghai Young Bakers in 2009, Lesaffre has been a strong supporter of our charity program, not only through sponsoring but also by sharing knowledge and a passion for baking. You can read more about Lesaffre’ support to SYB here.
4月23日我同青焙坊的学生及老师们一起登上了去酵母工厂的汽车——一个对于烘焙师来说最令人激动的地方之一！
自海上青焙坊于2009年成立至今，乐斯福集团一直都对我们的慈善项目大力支持。乐斯福不仅是我们的赞助商，同时也不断与我们分享烘焙相关的知识以及热情。点击这里，了解更多乐斯福对SYB的支持。
In the afternoon of April 23rd, the bus took off from Shanghai for a 6-hour-long drive to Mingguang in Anhui province, and after checking-in to the hotel everyone took a good rest to get ready for the awaited visit the next day.
In the next morning, we were warmly welcomed by M. Wu,, Head of Production and Technology, whom has been working at the Mingguang factory since its opening in 1996.
4月23日的下午，汽车从上海出发了，六个小时后我们到达了位于安徽省的明光乐斯福工厂，在酒店休息一夜为第二天的工厂参观做好了准备。第二日清晨，在生产经理吴先生的热情招待下，我们来到了乐斯福工厂。吴先生自明光乐斯福工厂1996年成立以来，就一直在这里工作，对这里十分了解。
The morning started with a mandatory reminder on on-site safety, during which M. Pan explained the rules to maintain a safe environment for everyone within the factory, using the policy of the “no zuo no die”, which the students easily remembered at the end of the presentation.
After that, M. Wu introduced the Lesaffre group, which was founded in 1853. The Lesaffre group international development is very impressive, as nowadays in the world, one bread out of three is baked with Lesaffre yeast!
潘先生首先向学员们说明了现场安全须知，并介绍了在工厂中保证安全的生产环境的要求，生动形象的用“不作死就不会死”让学生们记住了安全的重要性。随后吴先生介绍了于1853年成立的乐斯福集团 在全球快速的发展历程。事实上，如今全世界每三个面包中就有一个是用乐斯福的酵母制作的！
With a total of 50 production sites around the world, the Young Bakers were very lucky to have the opportunity to visit one of them.
The Young Bakers are already familiar with their products as they have been using the Lesaffre yeast during their training and during their internship at our partner hotels. But it is extremely interesting for them to learn more about the technical background and what exactly is yeast. This is what M. Wu explained during the second part of his presentation: how it is produced, what affects its composition and how should it be stored, all these questions were answered, and M. Wu used a very humorous tone which captured everyone’s attention. And as there is no secret for him, the Young Bakers and bakery teachers were able to ask all the questions that came to their mind!
乐思福在全球有五十个生产工厂，海上青焙坊的学员们很荣幸能够参观到其中的一个。
海上青焙坊的学员们已经对乐斯福的产品非常熟悉了，因为在SYB的培训以及他们的实习中都是使用乐斯福的酵母。但是，对于他们来说，了解酵母的生产背景以及酵母到底是什么非常有趣且有意义。而这正是吴先生接下来介绍的部分：酵母是如何生产的，它的生产受到哪些因素对影响以及如何正确地储藏酵母——这些问题吴先生都一一耐心解答。吴先生的介绍非常幽默，引人入胜，大家聚精会神地聆听了2个小时。由于什么都难不倒吴先生，海上青焙坊的学员和老师们可以任意提他们想到的任何问题！
Following the presentation came the awaited site visit, and the students happily put on their white laboratory uniform and mask before entering the buildings. Outside, we took a tour around the impressive tanks containing the fermenting molasses before heading into the production rooms, which were just as impressive.
在吴先生的讲演之后，学生们穿上了实验室专用的白色工作服，为参观做准备。在进入生产厂房之前，我们先在室外绕着装有发酵糖蜜的储蓄桶进行参观，这些巨大的储蓄桶给学员们留下了深刻的印象。
In each part of the factory, the students were warmly welcomed by Lesaffre employees, even on a Sunday, as the production goes on 24 hours a day, 7 days a week. The visit finished by a tour of the warehouse, where the yeast needs to be kept at a temperature below 18°C, to ensure it to remain “alive”. Indeed, you can keep instant yeast alive for up to 2 years!
即使这是周日，学员们无论走到工厂的哪里，也都能受到乐斯福员工的热情欢迎。因为这工厂每周7天，每天24小时地在运作。学员们的工厂之旅以储藏室的参观收尾。储藏室常年保持着18摄氏度以下的低温以保证酵母的良好品质。你知道吗，其实速溶酵母就算被储存了2年但还可以存活！
After a lunch at the canteen and a last group picture with M. Wu, the students got on the bus and headed back to Shanghai. Thanks to Lesaffre and its team members, the students had a great opportunity to receive very precious and professional knowledge, which will guide them throughout their career and will help them be better bakers!
在食堂的午餐以及与吴先生合影留念后，学生们乘上大巴，踏上了回上海的归途。感谢乐斯福以及其员工为学员们提供了一次难得的学习专业知识的机会。此次乐斯福工厂之行也必定会在学员们未来的学习与工作中引导他们成为更加出色与专业的烘焙师！
Thus, I would like to warmly thank Lucy Wang, Ms. Su, M. Wu and M. Pan for organizing the visit and Lesaffre for its long-standing support to SYB!
最后，我们衷心感谢王女士，苏女士，吴先生和潘先生组织这次参观以及乐斯福长期以来对海上青焙坊给予无私的支持！
And don’t forget to check out the video of He Jixiao, from SYB graduate of the 6th batch to Junior Baker at Lesaffre, a very moving success story to watch immediately!
同样不要忘记查看何基笑的视频，何基笑是一个正在乐斯福担任初级烘焙师的第六届毕业生，一起来看看他感人的成功故事吧！
Emilie, Program Director
艾米丽，项目总监