By Ma Yuhan, Yichang International Communication Studio

"Dumplings, steamed buns, deep-fried dough sticks bread, burgers... behind every kind of food you see here, there is a complete supply system," said Leng Jianxin, deputy general manager of the Angel Yeast Baking and Health Food Technology Center.

Leng has been working with yeast for nearly 30 years. It was after graduating from university in 1993 that she came to Yichang and started work at Angel Yeast.

In 2006, her research team began looking at ways of removing aluminum from the dough stick production process. During the three-year trial, she had to fry 600 dough sticks every day and, since she had to taste them, she gained more than 10 kilograms in weight.

In 2009, the development of an aluminum-free production process was brought to a successful conclusion.

Over the years, Leng and her team have developed solutions for more than 30 products such as panettone, souffle and steamed sponge cake, and established national standards for yeast, bread and steamed buns made of wheat flour.

Since 2003, Leng Jianxin has been responsible for technical training at Angel Yeast. The company has hosted more than 400 training courses and trained more than 10,000 practitioners.

In 2017, China's Ministry of Human Resources and Social Security came knocking, asking her to coach the Chinese participants at WorldSkills Abu Dhabi 2017. Under her guidance, the Chinese team steamed to a win in the baking championship.

Today, Angel Yeast is the second-largest yeast company in the world. Its products are available in more than 155 countries and regions.