Angel Yeast Champions the 53rd UIBC International Young Bakers Competition in Brazil

Angel Yeast Triumphs at the UIBC International Young Bakers Competition

In an impressive display of baking talent, Angel Yeast led the Chinese team to victory at the 53rd UIBC International Young Bakers Competition held in São Paulo, Brazil, from July 20 to 24. This prestigious competition has been showcasing the skills of young bakers since 1971, and this year, it brought together participants from eight different countries.

The Angel Yeast team’s success was attributed to their innovative recipes and exceptional performance, underpinned by thorough preparation and expert guidance. The team was consistently supported by Angel Yeast's technical staff, who provided specialized fermentation technology and recipe optimization advice throughout the preparation and competition phases.

Leng Jianxin, Deputy General Manager of the Bakery and Healthy Food Technology Center at Angel, not only led the Chinese team but also served as an on-site judge, ensuring the competition ran smoothly. His insights and organizational skills were pivotal in coordinating the team’s efforts. Additionally, Liao Jinzhong, Deputy Director of Angel's Applied Technology Research Institute, brought his vast experience to the team, enhancing their skills and strategy.

The competition format is rigorous, requiring each national team to produce a total of 140 products in 13 shapes, along with a centerpiece item across five categories. “It’s a true test of skill, endurance, and creativity,” explained Leng Jianxin. He emphasized that the UIBC competition is much more than just a contest; it’s a global platform that fosters cultural and technological exchanges among young bakers, re-igniting interest and passion for the baking industry worldwide.

This year's champions, Bao Jiaqian and Chen Jiaxuan, previously clinched gold at the VI National Creative Bread Competition, aptly named the