Angel Yeast Leads Team to Glory in UIBC International Young Bakers Competition in Brazil

Angel Yeast Triumphs at the 53rd UIBC International Young Bakers Competition

From July 20 to 24, 2025, São Paulo, Brazil, became the stage for the 53rd UIBC International Young Bakers Competition, an event that showcases the finest young baking talent from around the globe. Representing China, Angel Yeast's team not only participated but claimed victory, demonstrating exceptional skill and innovation in their baking creations.

Angel Yeast, a company known for its commitment to pioneering fermentation technologies, played a crucial role in preparing its team for this prestigious competition. The company's technical support included expert advice on recipe optimization and guidance on the baking process, ensuring that the participants were well-equipped to impress the judges. The team was led by Leng Jianxin, the Vice General Manager of Angel's Baking and Healthy Food Technology Center, who was also a judge at the event. He provided organizational and coordination support throughout the competition.

Liao Jinzhong, the Deputy Director of the Applied Technology Research Institute at Angel's BHFTC, served as the coach, utilizing his extensive experience to hone the team's skills. Meanwhile, the Latin America division of Angel Yeast played a significant role by providing logistical and technical support on-site, further reinforcing the team’s readiness.

The UIBC competition, held annually since 1971, is designed with stringent regulations. Each participating national team consists of two members under the age of 25, who can only compete once in their lifetime. This year's event featured talented young bakers from eight countries, all of whom showcased remarkable abilities.

According to Leng Jianxin, “All teams must produce 140 products in 13 different forms plus showcase a decorative piece across five categories. This competition tests their skills, perseverance, and creativity at an international level.” He further emphasized the significance of the event, stating, “As a globally recognized industry event, it provides an essential platform for young bakers to display their talents while fostering international technical and cultural exchanges. It ignites a passion for the baking craft among the youth.”

The standout winners at this year's competition were Bao Jiaqian and Chen Jiaxuan, both of whom previously won a gold medal at the 6th National Creative Bread Competition – the Angel Yeast Cup. Their outstanding creations, born from months of dedicated effort and meticulous preparation, captivated the jury with their originality, craftsmanship, and high quality.

Looking ahead, Angel Yeast reaffirms its commitment to promoting technological innovation and nurturing talent within the global baking community. The company aims to drive future innovations and growth within the bakery industry worldwide, leveraging technological advancements and cooperative initiatives to set new benchmarks in baking excellence.

In conclusion, Angel Yeast’s team exemplifies the spirit of the competition: hard work, creativity, and international camaraderie, paving the way for the next generation of bakers to thrive on a global stage.