Expert Training. Lesaffre Baking Center. in baking technology. Our expertise at your service.

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1 Lesaffre Baking Center Expert Training in baking technology Expertise in the bread-making sector Experienced trainers with industry background Interactive workshops in a practical environment International perspective Interaction with fellow professionals Our expertise at your service

2 Lesaffre Baking The Lesaffre International Baking Center, an integral part of the world s leading producer of bakers yeast, is a cornerstone of bread-making expertise. It provides a support facility specially designed for professional bakery training. Training is led by experts from the Lesaffre group and is enhanced by contributions from external professionals from the baking industry.

3 Center Expert training in baking technology The modules offered target many of manufacturers current concerns: 1. Yeast: the key to fermentation 2. Frozen dough techniques: a range of solutions 3. Improving flavour with the use of sourdough 4. Sensory analysis: focus on bread assessment Training at the Lesaffre Baking Center provides: Practical workshops in the bakery, clearly illustrating the topics dealt with Training based on an international understanding of bread-making Presentations where external professionals share their experiences Groups limited to 10 people for easier communication Training is given in English and French. For the convenience of participants: welcome reception, accommodation, meals and visits are included in the cost of the service. Who should attend? Bakery technologists,r & D, quality and production managers Lesaffre Notre savoir Baking faire Center à votre Expert service training

4 1 st 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? PROGRAMME : Yeast in baking Physiological aspects of the yeast cell The industrial production of yeast : from the cell to the biomass Which yeast? How to choose the right yeast for different applications. Understanding of the fermentation mechanism Yeast activity in the dough Monitoring of fermentation What are the different fermentation systems? Characteristics of each: no-time dough, straight dough, sponge and dough, liquid sponge Discovering new fermentation products and new applications for yeast How to use sourdough? How to use in combination with the yeast What is de activated yeast? How is it used? Practical workshops Practical applications with different types of bread Comparison between different fermentation processes Use of sourdough and assessment of finished products Visit to a yeast manufacturing plant 3 days inc. VAT SPEAKERS AND DEMONSTRATORS: Christophe Montoya, Baking Center Manager Jean-Louis Bouvier, Bakery Technologist Odette Châtelet, Training Manager DATES : november, 2007

5 Frozen dough techniques: a range of solutions 2 nd session 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 the best technology for you. PROGRAMME : Frozen dough techniques: a range of possibilities Conventional frozen dough Pre proofed frozen dough Part baked frozen New developments and opportunities Key techniques for success Choosing the correct ingredients and formulation Yeast behaviour during the freezing process Identifying key areas in process control Common faults and how to correct them Baking-off: Pro s and con s of each technique Assessment of finished products Practical workshops Bread and Viennoiserie : demonstration of the various freezing methods Focus on the most common faults and practical solutions Tasting sessions including sensory analysis of the products SPEAKERS AND DEMONSTRATORS: Jean-Louis Bouvier, Bakery Technologist Christophe Gautier, Bakery Technologist Odette Châtelet, Training Manager DATES : february, days inc. VAT Our Notre expertise savoir faire at à your votre service

6 3 rd 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. PROGRAMME : Sourdough technology Characteristics of the micro organisms in sourdough Sourdough biosystems : which factors influence their activity? Processing doughs containing sourdough What choices are available in an industrial process : pro s & con s Options in combining sourdough and yeast How to use sourdough in lean and sweet doughs Impact on the final product Flavour, aroma and texture : sensory analysis Effect on mould inhibition Practical workshops Products based on sourdough fermentation : Breads and Viennoiseries Performance comparison on different types of sourdough Tasting sessions on the finished products 3 days inc VAT SPEAKERS AND DEMONSTRATORS: Laurent Soupiron, Bakery Manager François Jourquin, Baker Technologist Camille Dupuy, Sensory Analysis Manager DATES : april, 2008

7 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. 4 th session PROGRAMME : The basics of sensory analysis How to relate consumer surveys with expert sensory assessments What benefits will investment in sensory analysis bring? Practical tools to create and train sensory tasting panels Understanding the flavour and aroma of bread Methodology of bread tasting Vocabulary to describe the taste of bakery products and scoring method Analysis and interpretation of the results Improving the taste of bread Understanding the key parameters in developing flavour How to adapt your process? Practical workshops Participation in tasting sessions in a dedicated environment Initiation to the champ des odeurs Different baking processes : assessing the impact on flavour and texture Visit to a consumer survey center understanding the techniques SPEAKERS AND DEMONSTRATORS: Camille Dupuy, Sensory Analysis Manager Christophe Gautier, Bakery Technologist Odette Châtelet, Training Manager DATES : september, days inc VAT Our Notre expertise savoir faire at à your votre service

8 Practical details Location: Lesaffre International Baking Center 1 rue, du Haut Touquet Marquette Lez Lille - France Registration and information: by phone: + 33 (0) by fax: + 33 (0) by bakingcenter@lesaffre.fr online: by post to the above address LONDRES LILLE PARIS BRUXELLES How to find us: The Baking Center is situated in the north of France, close to Lille, between Paris (220km), Brussels (120km) and London (250km). Direct railway links by TGV ( Paris-Lille: 1 hour Brussels-Lille: 40 mins London-Lille: 1 hour 40 mins ---- Direct railway Airports Registration deadline: No later than 20 days before the event. Maximum number of participants: 10 people - The Baking Center reserves the right to cancel a training course should there be insufficient numbers. Cost of a training module: 1400 inc. VAT Registration fees include: Training, teaching assistance, lunch and evening meals, accommodation (3 nights) in a 3-stars hotel and transport in Lille. Payment terms and conditions: Payment to be made in full on registration date, no later than 20 days before the event: by bank transfer or cheque. Cancellation: Cancellation is possible without incurring penalties up to 15 days before the beginning of the course. Beyond this deadline, 30% of the cost of the training course will be billed. Lesaffre International rue Gabriel Péri Marcq-en-Barœul - France S.A.R.L. au capital de RCS Tourcoing B

9 Registration form Participant: Expert training in baking technology Mrs. Miss Mr. Name: First name: Position held: Tel : Fax : Module registered for: Person completing this form (if different from person named above): Surname: First name : Tel : Fax : Company: Company name: Address: Post code : Town: Country: Tel : Fax : Payment: Bank transfer : IBAN : FR BIC (Bank Identification Code) : BNPAFRPPNFE Cheque: to Lesaffre International Date and signature : Registration form to be returned : by fax: + 33 (0) by bakingcenter@lesaffre.fr by post to the following address: Our Notre expertise savoir faire at à your votre service Lesaffre International Baking Center 1 rue, du Haut Touquet Marquette Lez Lille - France

10 Our expertise at your service Baking Center Lesaffre International 1 rue, du Haut Touquet Marquette Lez Lille - France