Yeast

PROFESSIONAL IN CHARGE OF BAKERY AND PASTRY PRODUCTS OR PRODUCTION TEAM LEADER.

• Describe the role of yeast in breadmaking, its areas of use, its characteristics, and its manufacturing process.
• Differentiate the types of yeasts by their state of dehydration and their uses.
• Store and store yeast.
• Select the yeast adapted to its productions and working conditions.
• Determine the appropriate dosage.

SALESPERSON OR DISTRIBUTOR OF INGREDIENTS IN THE BAKERY AND/OR PASTRY FIELD.

• Describe the role of yeast in breadmaking, its areas of use, its characteristics, and its manufacturing process.
• Differentiate the types of yeasts by their state of dehydration and their uses.
• Identify the type of yeast suitable for a customer’s production and advise them on this raw material.

• Professionals in charge of bakery and pastry products
• Production team leader
• Salesperson or distributor of ingredients in the bakery and/or pastry field

PREREQUISITES

• No prerequisites.

EQUIPMENT REQUIRED

• Have a mobile phone, tablet or computer.
• Have internet/web access and an email address.

• Animations to understand how yeast is made.
• Tips and tricks to optimize the use of yeast.
• Voice-over available.
• Certificate of training.

TEACHING METHOD

The “The yeast” course provides knowledge and know-how directly related to your professional practices. The training is interactive and includes all types of resources (text, image, sound and video).
The theory and knowledge phases are combined with application in the form of self-correcting activities.
The successful completion of these activities will attest to your attendance at the course.
The training is intended to be as practical as possible so that you can instantly reproduce the skills you have learned in your working environment. The aim is to go at your own pace, so you will be able to read the course chapters in the desired order and repeat them as many times as necessary.

Chapter 1 : Origin and culture of yeast

• What are the applications of yeast?
• What role does it play in baking?
• What is the manufacturing process?
• What are its characteristics?

This first chapter will introduce you to the role of yeast, its characteristics and its different areas of use, especially its essential function in baking.

Chapter 2 : Baking yeast – types, formats, packaging

• In which format(s) does the yeast come?
• What type of yeastto choose according to your production?
• What format of yeast is used in different geographical areas and why?
• How to store your yeast?

In this second chapter, you will learn more about the yeasts available on the market by discovering all the formats and types of yeast used in baking.

Chapter 3 : Choosing your yeast – tips and tricks

• How to choose your yeast?
• How to control the quality of your yeast?
• How do you adjust your recipe for yeast dosage according to different parameters (humidity, temperature, etc.)

In this third and final chapter, you will find advice, tips and tricks to help you work more successfully
with this essential baking ingredient

*Accessibility: To access the course, you need an internet connection and a computer, tablet or mobile phone. Once you have registered, you have 24/7 access to the course from our training platform for 21 days from the date of registration.
If necessary, a user guide will help you to use your training space, and we answer all your questions on helpdesk@baguetteacademy.com

Do you have a disability? Contact us and we will help you with your training.