Lesaffre Group > Yeast & Bread-making > Baking Centers > Expert Training
Yeast & Bread-making
Lesaffre, leader mondial de la levure de panification, s’est résolument...
> XtendLife: the preservation of pre-packaged bread-making products !
A new alternative to the use of artificial preservatives. Xtend Life® improves...
Read all the news...
Expert training
Lesaffre is launching innovative "Expert-Training", a programme which supplements the "made-tomeasure" technical support already provided to bakery technologists, R&D, quality and production manager. The training is run by specialists from LESAFFRE and enhanced by contributions from professionals from the baking industry. The modules combine the following as part of a varied and interactive programme:
- Practical workshops in the bakery, clearly illustrating the subjects in question
- Training based on an international knowledge of bread making
- Contributions from professionals sharing their experience
It gives an international perspective and goes right to the heart of the industry's current concerns. The training will be held at the Baking Center in Marquette-lez-Lille (France). A charge is payable for the courses, which are given in both English and French. For the convenience of participants: reception in Lille, accommodation, meals and visits are all included.
- 1st session: "Yeast: the key to fermentation"session on the 16, 17 et 18 september 2008
- 2nd session: "Frozen dough techniques: a range of solutions"session on the 24, 25 & 26 june 2008 - 24, 25 & 26 march 2009
- 3rd session: "Creating flavour with the use of sourdough"session on the 22, 23 & 24 april 2008 - 23,24 & 25 june 2009
- 4th session: "Sensory Analysis: focus on bread assessment"session on the 27, 28 & 29 may 2008 - 24, 25 & 26 february 2009
- 5th session: Basics of French breadmakingsession on the 21st, 22nd & 23rd april, 2009
- 6th session:"Bread to go" : The world of sandwichsession on the 21st,22nd & 23rd october, 2008
- 7th session: The preservation of breadmaking productssession on the 9, 10 & 11 december, 2008
1st session: "Yeast: the key to fermentation"
Objectives:
The production of yeast is the heart of the Lesaffre Group. What are the physiological characteristics of these micro organisms and their applications for industry?
Which yeast for which product? What are the different fermentation processes? Yeast is the main ingredient for the fermentation of bakery products.
Are there different types of yeast? What characteristics of the dough influence the yeast activity?
Yeast and sourdough can be classed in the same family : what is the difference between yeast and sourdough in bakery applications?
2nd session: "Frozen dough techniques: a range of solutions"
Objectives:
Currently several industrial frozen dough techniques are available. Each of them requires specific formulation and processing. In addition, there are particular procedures to be followed when baking-off the relevant frozen products. Over a number of years, Lesaffre bakery technologists have achieved a high level of expertise in this field. They are there to offer you their help and advice in choosing.
3rd session: "Creating flavour with the use of sourdough"
Objectives:
The consumer is becoming more and more selective, looking for diversity in Bread and Viennoiserie products. Today, both “taste” and “health” are identified as key market trends. More than ever, the industry now has to focus on these two components when developing new products. Lesaffre’s know-how in the field of sourdough fermentation will provide you with the techniques necessary to develop products with exceptional flavour. The course offered will especially focus on practical applications in industrial bakeries.
4th session: "Sensory Analysis: focus on bread assessment"
Objectives:
Aroma, flavour and texture of bread are strong indicators of quality to the consumer. Consequently, identifying and describing sensations during tasting is the key to success for new product development. In addition to its expertise in fermentation and baking, Lesaffre has developed specific sensory tools in this field. This unique course will provide you with professional methods to evaluate bread quality, a relevant vocabulary to describe your products. It will deliver technical solutions for flavour improvement in order to satisfy consumer preferences.
5th session: Basics of French breadmaking
Objectives:
The quality and teh taste of bread are deeply rooted in the culture and the history of France. Viennoiserie and Frechn breads arre the symbols of quality and know how throughout the world as illustrated by the worldwide success of the French style bakeries.
Besides the indispensable baguettes and croissants, France benefits from an incredible range of regional specialities. This diversity is compatible with the latest processes, thanks to the delayed baking techniques.
6th session:"Bread to go" : The world of sandwich
Objectives:
Following the change in eating habits and thanks to its high innovation potential, the sandwich market is booming. The novelty trends are varied:practicality, novelty, flavour, sophisiticated assortments, well being, and segmentation by population type...This training session is a full part of this dynamic process. What are the major market trends? What type of bread to respond to the diversification in demand? What are the solutions to combine taste and health? The purpose of this module at the heart of today's preoccupations combines breadmaking and pleasure. Bon appétit!
7th session: The preservation of breadmaking products
Objectives:
To guarantee optimum preservation for the products:this commitment is essential for the manufacturer's credibility. Microbial alteration and staling phenomena are the natural obstacles of this race agains time.
This module offers you greater understanding of the aging mechanisms of breadmaking products and their impact on the softness. Stronger with this knowledges, you will be able to use the current resources to delay their effects. You will also get ingormation on the possibility to produce "Clean Label' products".