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Back-to-Basics: Series 1 - Fermentation
Jose Lopez and David Webster, AB Mauri North America
January 25, 2017

3:00 - 4:00 pm ET 

For the Young Professionals Committee's January webinar, AB Mauri North America District Manager Jose Lopez and Technical Sales Manager David Webster will take attendees on a journey through the incredible world of bakery fermentation.

Fermentation is what gives bread products flavor, aroma, and shelf life. These attributes helps bakeries differentiate themselves from the competition. It is also a fundamental part of achieving gluten development, optimizing yeast activity and standardizing usage levels in a formula. Proper fermentation is also vital for maintaining the highest quality and consistency desired of your product.

During fermentation, yeast activity is affected by time, temperature, food source, pH, and environment. Proper fermentation allows for gluten development which yields gas retention. It also allows for acids to develop which allows for mold inhibition systems achieve the desired shelf life. Formulation, environmental conditions, process, and water chemistry all play important roles in the function of yeast for proper fermentation. For yeast to thrive it needs to be in a liquid environment that has medium water hardness, a neutral pH, and medium alkalinity.

Based on the water conditions, yeast activity will vary. Formulation and process can be adjusted to account for these conditions and stabilize yeast activity for proper consistency. The correct Yeast Food can provide the necessary supplements for the yeast when designed for your process and water conditions.

After this presentation, participants will be able to:

  • Know why we ferment and its benefits
  • Know the different types of fermentation
  • Know the benefits of proper fermentation for bakery products and formula cost savings
  • How to identify current fermentation conditions due to formulation and water chemistry
  • Have an understanding of what is needed to adjust for optimal fermentation conditions


ASB offers virtual presentations to meet your year-long educational needs!

From the comfort of your own office, please join your fellow members for ASB's Young Professionals Committee's Webinar Series: "Back to the Basics.

Open to all, members and the public alike, join the YPC as they explore the inner workings of the wholesale baking industry.  From ingredients to equipment to food safety and sales, ASB and the YPC will be hosting a series of webinars that focus on the fundamentals of each topic and the greater industry.

Whether you are just starting in the industry and looking to build a greater knowledge base for your baking career or a long time professional looking for a refresher course, this webinar series has something for everyone!

Post Webinar Event Features

  1. Active Members please click here for full access to past recordings and handouts located in the ASB Webinar Archives.
  2. A Young Professional's Guide to BakingTech 2017
    Young Professionals Committee, ASB

    Please click here to watch a recording of the event
  3. Controlled Test Baking and Fundamentals of Bread Dough Systems
    Kathy Brower, AIB International
    (Live event held September 29, 2016)

    Please click here to watch a recording of the event
    Please click here for a copy of the handout
  4. Bakery Production Cost Reduction
    Dr. Kirk O'Donnell, Bakers Growth
    (Live event held August 16, 2016)

    Please click here to watch a recording of the event
  5. The Dummies Guide to Baking Ingredients
    Dr. Lin Carson, BAKERpedia
    (Live event held July 20, 2016)

    Please click here to watch a recording of the event.

Click here to access ASB's Educational Opportunities webpage

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