Yeast 101 with Lesaffre

Join the RBA and Lesaffre to learn all about yeast!

Lesaffre North America is a trusted partner to bakers around the continent, working to make the art of bread-making more productive, creative, and inspiring. From at-home kitchens to industrial-scale baking plants, we provide yeast and ingredient solutions that scale.

Yeast is a single-celled living organism that is essential in bread baking, beer, and winemaking.  Ralf Tschenscher will explain the fundamentals of fermentation and the the different types of yeast solutions available for bread making. Join him as he takes you through:

• History
• Processing
• Applications
• Types/ Market Forms

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

Ralf Tschenscher—Ralf has had a distinguished career with Lesaffre, where he has applied his extensive knowledge of baking and yeast technology. After earning his Master's degree in baking from Stuttgart, Germany, he moved to Canada to open an artisan bakery in Toronto. Ralf has worked in various roles within Lesaffre since 2002, contributing to advancements in yeast solutions and supporting bakers across North America. His deep experience and passion for baking make him a valuable resource for understanding the nuances of yeast and fermentation.