This is a recording of a class that originally took place on June 13, 2023. Yeast is a single-celled living organism that is essential in bread baking. Join Michael Bultel and Ralf Tschenscher from Lasaffre Corporation as they 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 ABOUT THE SPEAKERS Ralf Tschenscher, a native of Germany, apprenticed and earned his master baker certification in Stuttgart in 1986. A former bakery owner, he joined Lesaffre in 2002 and now serves as Baking Business Development Manager, providing customized baking solutions for the baking and pizza industries. Michael Bultel is a food technologist with over 25 years of experience in bakery and milling ingredients. He joined Lesaffre in 2006 at the French headquarters of the Lesaffre Baking Center, developing ingredient solutions for customers across Europe and Africa. Since 2013 he has lived and worked internationally—including in Central Europe and five years in Asia—gaining extensive multicultural experience. He recently began a new chapter in North America, supporting the development of Lesaffre baking solutions and providing technical expertise to customers. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.