Fermentation & Yeast 101

in Partnership with LeSaffre Corporation

Yeast is a single-celled living organism that is essential in bread baking and beer and wine making.  Michael Bultel and Ralf Tschenscher explain the fundamentals of fermentation and different types of yeast solutions available for bread making. Join them as they take you through:

• History
• Processing
• Applications
• Types/ Market Forms

There will be a Q&A session to help you troubleshoot your specific yeast queries.

 Skill Level: Beginner to Advanced

June 13, 2023
7:00 - 8:30 PM EST

Ralf Tschenscher is a native German with a passion for baking. He apprenticed and earned his masters in baking in Stuttgart, Germany in 1986. A former bakery owner, Ralf joined Lesaffre in 2002, where he is currently Baking Business Development Manager. He provides custom baking solutions to the baking and pizza industries.

His adorable grandchildren keep him on his toes!

Michael Bultel has a food technologist background with more than 25 years of experience for ingredients in bakery & milling applications. He joined Lesaffre in 2006 at Lesaffre Baking Center French HQ, developing baking ingredient solutions focusing on customers from Europe and Africa.

Michael has been living abroad since 2013, in Central Europe and 5 years in Asia. This has given him great multi-cultural experiences and reinforced his passion for the baking environment. He started a new chapter in North America last year contributing at the development of Lesaffre baking solutions and technical support for our customers.

Knowledge • Skills • Community