by admin-femac on 13th November 2014
Recently we had the kind people or Betrand-Puma from France together with Master Baker Julien Bubios conduct a product demonstration for the Fermentolavian in our test kitchen over a span of 3 days.
The event was aimed at introducing and enhancing the understanding of using natural Levain in bread recipes to bring more flavor to the product. In addition to also lowering the long term ingredients cost.
Over the 3 days, Master Baker Julien introduced the multiple uses of levain in both bread along with viennoiserie products, to top it all off, he explained and demonstrated the use of Levain to bake Singapore’s favorite sweet bun. The demonstration was conducted in and open kitchen manner, attendees were given the freedom to roam around the master chef in the entire kitchen and mingle with the chef and each other making the demonstration less stressful like a classroom.
The manual process to create favorable and consistent Levain is a long and tedious process which require patience. Master Chef Julien, demonstrated and explained how the Fermentolevain from betrand is able to make the entire process simpler to create a much more consistent levain for the bakery.
As with all demonstrations at Femac Singapore, each day the attendees were treated to scrumptious products produced by Master Chef Julien over the course of the demonstration.
We would like to thank all who attended the demonstration. Please look forward to more demonstrations coming your way in 2015!!