"Master, how to make pakchoi in steamed stuffed buns look fresh green?" "This roll has a special shape. I will try to make it!" On December 11-16, the stairway classroom in the Baking Technology Center of Angel Yeast was full of people who joining in Angel's 62nd Pastry Processing Training Class.
Mantou, steamed rolls, stuffed buns, deep-fried dough sticks... various Chinese pastries are put on the platform. 28 students from all over the country wore Chinese bakery clothing, surrounded the masters, took videos, took notes, tasted... They were busy.
"I learned Angel's baking interest class at an expo. This time, I came to study while visiting my family in my home country. Chinese pastry has a long history and I goanna combine it with overseas food to do some innovation," a student working as an assistant chef at a western-style restaurant in Australia said. There is a student who specifically returned from South Korea for training. She said "After graduating from South Korea, I ran a steamed bun shop. Overseas Chinese have a great demand for steamed buns, and being able to enjoy authentic hometown flavors in a foreign land is a very happy thing." After graduating from graduate school, another student who also participated in this training under the introduction of a distributor said, "We have multiple chain baozi stores and plan to expand their scale and develop online. The systematic and professional training will promote my in-depth understanding of Chinese pastry, which will be of great help for our future."
This training class has also attracted teachers from well-known universities specializing in food, R&D personnel from food factories, and many interested enthusiasts. They have expressed that through in-depth learning of fermentation technology and improving practical skills, it will promote product quality, expand product lines, and also broaden personal career development paths.
This training course lasts for five days, continuing the mode of "theory sharing + practical demonstration + group exercise", teaching fermentation principle, pastry technology and other theoretical knowledge. According to the Chinese pastry category, trainees have learned to make dozens of patterns of Mantou, steamed rolls, stuffed bun, Steamed Chinese sponge cake and fried flour foods. "For each training session, we will adjust the plan according to the needs of different types of students such as users from factories, store owners, and enthusiasts, so that every student can gain much," said Cao Jian, Deputy Director of the Applied Technology Research Institute of the Baking Technology Center.
In 2023, Angel Baking and Food Innovation Technical Center held a total of 73 professional skills training and exchange activities for baking and pastry, with over 1500 people participating in. Among them, 235 people passed the vocational skill level recognition and obtained certificates, cultivating a large number of skilled talents for industry.
