日风面包综合技能课 （7天）

Japanese-style bread baking course 

五号小仓独家首发

Exclusive debut

课程亮点

The Magic of bread baking

实用 美味 综合 全能

Practical  delicious and comprehensive

授课时间：

第一期：10月1日~7日

第二期：10月21日~27日

每期招生人数：

12人

以付款顺序为准，报名成功后课程不退不换

授课老师：

陈科

近20年烘焙工作经历，资深技术者与研发者，具有全面的研发与店铺运营管理经验，具备市场洞察力，大型连锁烘焙企业负责研发；为国内知名餐饮学校建立面包教学体系，积累了专业的培训产品策划经验；筹划新零售烘焙店数家连锁店铺，并帮助顺利运营，在烘焙商业模式上有独特的方法论和创新力。

阿姿

大学本科艺术设计专业，腾讯10年工作经历，资深媒体人、摄影师、互联网产品经理，深圳I’m bread 烘焙品牌创始人之一，后赴日本菓子专门学校学习面包教学系统，以第一名的成绩毕业获一等奖学金。具系统而专业的的面包理论知识，擅长烘焙课程研发与授课。

学校地址：

湖北省武汉市园博园东路汉口里商业区5-2-2 

五号小仓烘焙技术中心

课程报名咨询请加客服微信：

本课程，以吐司面团入手，全面解锁与吐司相关的理论与操作技能。同时将吐司面团从模具中解放出来，衍生出与面团性质相匹配的美味小面包。 课程内容综合了陈科近20年在面包房研发管理经验与阿姿在日本以第一名成绩拿金牌奖学金的学习成果。 核心目标是要向大家更多地去传递“面包的多样性。”

国内独家二人一组操作一台打面机的教学方式 ，切身的密集实操，解开初学者对面团筋度“玄学”般的疑惑。 充足的设备量，宽敞简约的学习空间，严格的教学要求，确保扎实的教学质量。

从面包理论打破对吐司面团的局限看法

Breaking down limited views of learning

在厨房管理工作中时常会需要帮员工去分析不良操作造成的不良制品的原因，在上课的时候，有需要帮学员们分析制品不佳的核心问题所在，其实每个问题背后必然有它的本质存在，而真的去打开所谓本质的门，才发现后面是数学、物理、化学、生物在等着。或许你会说，啊我最讨厌这些东西了，枯燥，繁复。很多人都曾这么认为，可是为了更精准地透过现象看到问题的本质，必须把自己向前推一步，阿姿赴日本一年的专门学校学习，就是为让整个面包的理论学习变得更有依据，更成系统。 本次课程每天包含1小时以上的理论课程、包含吐司相关的科学理论基础知识、材料学、吐司面包工艺学等内容。

从吐司透视多种面包的制程与制法

The Magic of bread making

在厨房管理工作中时常会需要帮员工去分析不良操作造成的不良制品的原因，在上课的时候，有需要帮学员们分析制品不佳的核心问题所在，其实每个问题背后必然有它的本质存在，而真的去打开所谓本质的门，才发现后面是数学、物理、化学、生物在等着。或许你会说，啊我最讨厌这些东西了，枯燥，繁复。很多人都曾这么认为，可是为了更精准地透过现象看到问题的本质，必须把自己向前推一步，阿姿赴日本一年的专门学校学习，就是为让整个面包的理论学习变得更有依据，更成系统。 本次课程每天包含1小时以上的理论课程、包含吐司相关的科学理论基础知识、材料学、吐司面包工艺学等内容。

现烤面包门店的人手显得越来越不足，即使在面包大国德国的面包学徒人数近5年中减少了约1万人，想成为面包师的年轻人越来越少。预计到2020年，德国全境内的传统面包店可能会倒闭三分之一（德国面包协会预测）。所以为了追求效率化，越来越多机械自动加工面包工厂被建立起来，但就是在这样的市场氛围中，经营得非常火爆的传统现烤面包店仍然存在。他们仰仗手工制作与新鲜出炉这样的只有传统现烤门店才能做到的点，认真制造出味道和品质与廉价超市完全不同的面包，哪怕价格高，仍然有大量消费者愿意买单。

和大型的面包工厂相比，制作出从气泡到膜质到口感都更有个性的面包，吃起来弹弹糯糯的更有口感的面包，是现烤门店的武器。 有一些面团的延展性和机械耐性不够强悍，所以机械大批量生产时非常困难的，这就是手工生产登场的时候了。 这样的面团，为了让他们有足够的膨胀力，必须发酵2~3个小时后进行分割，这就是传统的直接法。 这个方法对现烤门店来说是非常重要的，这是做一间现烤门店首先必须要精通的制法。 但是如果用这种方法做的产品种类多，又需要将每个品种分批次烤出，以便为客人提供新出炉的面包，那么就意味着每天后厨需要打好几十手面。 如何让生产变得更为合理，首先是做好每一个面团的衍生变化，本课程每个吐司面团衍生出至少一种不需要模具的产品， 让 吐司不再只是那个占用空间大，烤制时间长，出品很单一的产品，加上制法的调节组合，旨在为面包店提供更多个性化的高效率组合方式。

打通面团变化应用的思维

增强产品应变能力与产品活力的持续性

What is so great about continuity bread

四日吐司效率活用专项课程

课程内容：

1   教授12种吐司面团的制法，总计面包24款；

2  涉及以国内首推的沙化法为首包括标准中种法、鲁邦种法、老面法、波兰种法、隔夜中种法等8种不同的面包制法；

3  每天1小时以上的面包科学理论课程；

4  与生产效率化相关的部分冷藏制法；

5   课程中贯穿以吐司面团为主的产品研发思维法；

6   课程中贯穿顺应“新零售”时代的面包制作与销售结合的理念。

授课时间：

第一期：8月8日~11日

第二期：8月22日~25日

每期招生人数：

12人

以付款顺序为准，报名成功后课程不退不换

授课老师：

陈科

近20年烘焙工作经历，资深技术者与研发者，具有全面的研发与店铺运营管理经验，具备市场洞察力，大型连锁烘焙企业负责研发；为国内知名餐饮学校建立面包教学体系，积累了专业的培训产品策划经验；筹划新零售烘焙店数家连锁店铺，并帮助顺利运营，在烘焙商业模式上有独特的方法论和创新力。

阿姿

大学本科艺术设计专业，腾讯10年工作经历，资深媒体人、摄影师、互联网产品经理，深圳I’m bread 烘焙品牌创始人之一，后赴日本菓子专门学校学习面包教学系统，以第一名的成绩毕业获一等奖学金。具系统而专业的的面包理论知识，擅长烘焙课程研发与授课。

学校地址：

湖北省武汉市园博园东路汉口里商业区5-2-2 

五号小仓烘焙技术中心

课程报名咨询请加客服微信：

On November 17, 2019, Zhang Jufu, one of the first ten masters in the Group of 100 Masters of Dim Sum, and Li Haifeng, the head of the dim sum research and development base of ACBA together with NIU SHI YUN CHANG renaissance technical team brought heartwarming snacks with Chinese characteristics to the No. 5 Bakery. 

通过牛舌饼，枣花酥，山楂锅盔，大粒枣糕等多种传统经典点心，向学员们传授了经典的饼类、酥类的制作基础方法。又通过枣泥方酥、绿豆爽，红枣甜心等创新点心，向大家传递传统与时代发展结合的思路。还通过红枣吐司，红枣杂粮棒，将传统点心向面包完美跨界。两天的课程学习观摩加实操，学员们向中点大师们学习到了丰富的技巧与中点知识。

Showing the process of making traditional snacks such as shortening cake, jujube cake, hawthorn crusty pancake, large jujube cake, etc., these masters taught students some basic methods of making classic cakes and pastry. Then they made some innovative snacks like square pastry with jujube paste, bean paste cake, and jujube dim sum to teach students how to combine tradition with modern elements during the process of making dim sum. And the jujube toast and jujube cereal bar showed a perfect transformation from traditional snacks to bread. After two days of study and observation, the students learned a wealth of skills and knowledge about dim sum from the masters. 

牛氏运昌“中点复兴之路”在全国引领行业中点技术及文化交流，已举办了百余站的专项交流会，旨在将原本秘而不宣的中式点心经典配方与技术推广开来，打开技术的大门，让更多对中式点心怀有热爱的人，能够加入到振兴中式点心技术的行列中来。

Niu Shi Yun Chang Dim Sum Rejuvenation pioneer the national technical and cultural exchanges on dim sum. It has held over one hundred special exchange meetings aimed to promote and unfold the secret classic recipes of dim sum, so that more people who love Chinese snacks could rejuvenate Chinese dim sum techniques. 

五号小仓烘焙技术 中心致力于传播面包技术与文化，此次邀请张聚福老师，李海丰老师的到来，不仅为学员们打开了面包融合之门，开阔了视野，更以经典丰富了烘焙产品线。 接下来五号小仓会持续努力，做好平台，整合优质资源，打造内容生态，与烘焙同行者们不断创新链接，共建生态烘焙圈。

The No. 5 Bakery is dedicated to spreading bread technology and culture. The invited master   Zhang Jufu and   Li Haifeng  not only opened the door of bread for the students, but also broadened their horizons and enriched the bakery product line. In the future, No.5 Bakery will continue to make efforts to build a better platform, integrate high-quality resources, and create a content ecology, and join hands with partners to continuously innovate links and build an ecological baking circle. 

2019年10月8日，五号小仓提供技术支持的东莞热门面包店谷古面包再开新店。

On 8 October 2019, No. 5 Bakery has provided one of the most popular bakeries in Dongguan--GUGU Bakery--with some technical support so that the latter could open another new branch. 

这是谷古面包的第二间店铺，这个独立的品牌坚持着原汁原味与真材实料，将面包这种日常的陪伴充盈生活。谷古面包的新店位于广东省东莞市东城区金树路19号，独占三层小楼，总面积800平，试营业当日，单日热卖面包2000余个。五号小仓于此次试营业期间，为谷古面包提供了新商品提案、原创配方研发、开业生产支持、日常产品品控回访……等多项服务。

This is the second branch of GUGU Bakery. This individual brand features original tastes and authentic ingredients, which enriches our life with the everyday companionship of bakery. The new branch of GUGU Bakery is located at No. 19, Jinshu Road, Dongcheng Sub-district, Dongguan, Guangdong Province, occupies three levels and covers 800 square metres of area in total. Over 2000 loaves of bread was sold on the very day of its soft opening, when No. 5 Bakery provided it with various services including proposals on the preparation of its new products, the development of original formula, production support during its operation and regular quality control visits. 

五号小仓烘焙技术中心怀着对面包的热爱与支持，作为烘焙条上的连接者，在产品、独立店铺、配套服务之间，实现了良好链接与深度融合。将各类资源进行整合，提供了多样化，系统化，安全可控的量身定制解决方案，支持谷古面包的烘焙社交与产品内容生态。

The Technology Centre of No. 5 Bakery, carrying its passion and enthusiasm for bakery, as the connector therein, has established sound interconnections and deep integration between the products, the retail stores and customers. It has also integrated all sorts of resources, provided diverse, systematic, safe and controllable customised resolutions to support GUGU Bakery in terms of the bakery community and the ecology of its product content.  

开业当天，五号小仓为谷古面包研发定制的产品，在清晰有序的后厨流程中完美出品，五号小仓的陈科老师与阿姿老师在开业当天的生产支持也获得了谷古面包与消费者的一致好评。

On the day of its grand opening, No. 5 Bakery provided GUGU Bakery with the customised products it developed, which has been perfectly made in an orderly manner in its kitchen. The production support provided by Master Baker Chen Ke and Master Baker Zi from No. 5 Bakery has also won the unanimous praise from both GUGU Bakery and its customers. 

沿着五号小仓的愿景，我们一步一步努力五号小仓努力成为优良的“烘焙技术化助手”，帮助有需要的烘焙从业者与企业提供技术服务与升级。我们要做好“连接器”，为烘焙链条上的各类企业提供丰富的“产业链接口”；还要做好“工具箱”，提供完备的“技术与产品模块”；同时我们更要做好“生态共建者”，为烘焙圈内的生产技术者、店铺经营者、材料供应者和包装服务者等提供生态环境，激发每个参与者进行创新与链接，与相关产业合作伙伴一起共建“烘焙生态”。

Following up the prospects of No. 5 Bakery, step by step, we have been making constant efforts to become the excellent “Bakery Technical Supporter”, where we help those bakery practitioners and businesses who are in need of our assistance and provide them with technical services and upgrades. We must serve as the “connector” and thus providing various “interface ports of industry chain” ; we also must serve as the “toolbox” and thus providing comprehensive “modules for techniques and products”; at the same time, more importantly, we must serve as the “co-builder of ecology”, and thus providing the ecological environment for the production technicians, retail store owners, ingredient suppliers and packaging service workers within the bakery industry. This will motivate every single participant therein to engage in the activities of innovation and matching, and thereby co-building the “ecology of bakery” with partners working in related industries.   

现行的面包市场中，五号小仓以用户价值为依归，立足于实战，整合持续先进，行之有效的开店服务解决方案，谷古面包的成功是五号小仓服务支撑的一个缩影。从理论到实践，从技术到经验，五号小仓有能力提供全方位的高效指导。相信在我们的共同努力下，在烘焙生态圈的发展下，五号小仓的学员与合作伙伴们中能够成长出更多如谷古面包这样的行业优胜者！

In the current bakery market, No. 5 Bakery focuses on customer value. Based upon empirical experience, we stick together and continually move forward. We have feasible resolutions for store-opening services, the success of GUGU Bakery being one epitome of our services. From theory to practice, from techniques to experience, No. 5 Bakery is capable of providing comprehensive and efficient guidance. Hopefully, with our concerted efforts, along with the development of the ecology of bakery, more and more trainees and partners of No. 5 Bakery can grow into outstanding practitioners such as GUGU Bakery!   

更多开店服务咨询，请添加微信客服号：

For further information on store-opening services, please add our WeChat customer service account.

伊藤雅大 ITO MASAHIRO 

被称为“日本鲁邦种之父”株式会社爱工舍制作所营业管理部研究室技术负责人。

45年面包行业经验，联合 美森凯瑟创办人ERIC KAYSER，将鲁邦种应用于制作面包技术，是日本数百名面包师傅的制作技术指导，多次举办讲习会，深受面包师的爱戴。

出版面包文献《畅销法国麵包的技术》并为行业内著名月刊 《製菓麵包》 《麵包》等撰写专栏。

创新研发出龙钩，独特新颖的搅拌钩。并完整企划商品，协助开发桌上型面包机「Lady Chef」，在技术，产品，推广上都极为成功。

了解鲁邦

从漫长的古代到中世纪再到近代，在商业酵母被使用之前，鲁邦面包（Pain au Levain）制法一直作为一种基础面包制法而存在。

鲁邦种（Levain）一般是仅使用小麦粉、黑麦粉、水（需要时亦允许食用盐）来制作而成。 由于鲁邦种是在非实验室环境中培养，其内部含有自然环境中多种混合的微生物，其中对面团影响较为明显的还是酵母菌、乳酸菌和醋酸菌。 这些微生物群落产生乳酸、醋酸等有机酸，维持适当的酸度可以抑制杂菌繁殖，提高面包的抗老化性与保存性，给面团带来适当的酸味与特殊的芳香。

鉴于鲁邦种为面包带来的益处，加上现在有能更加精准控温的设备，鲁邦种不再仅仅只被用于制作鲁邦面包（Pain au Levain），通过对古老制法的研究与现代设备、技术与材料的结合，鲁邦种被广泛运用到更多的面团中发挥其优良特性。

学习鲁邦种衍生产品

现场伊藤雅大老师会讲解和演示的部分产品

特别鸣谢：

 天津天富食品有限公司

武汉市玉粒金莼贸易有限公司

伊藤雅大老师免费大师讲习会

时间：2019年10月10日

名额：40人

参与名额有限

获取请联系文末客服

五号小仓致力成为先端面包烘焙技术的传播者，整合优质资源为大家带来行业干货。

以用户价值为依归，为烘焙企业与从业者提供全面的线上下技术培训服务。

观看短视频一分钟了解五号小仓

2019年9月11日，五号小仓烘培技术培训中心，在湖北省武汉市硚口区汉口里正式开业。烘焙界人士汇聚一堂，仟吉集团董事长陆伟先生，京东集团7fresh 烘焙采销高级经理李国锋先生，澳门中小企业联合总商会副会长、味蕾烘焙创办人邱美宁女士，巴黎思MOF面粉品牌创始人卡艾当.巴黎先生，保定食海进出口贸易有限公司董事长吴思博女士与五号小仓烘焙技术中心创始人陈科一同为五号小仓技术中心剪彩。
No.5 Bakery Baking Technology Training Center officially opened on September 11th, 2019 in Qiaokou District of Wuhan city, Hubei Province. Friends from baking and food industry gathered together to cut the ribbon for No.5 Bakery Technology Center, participants included Mr. Luwei, the Chairman of Kengee Bakery,   Mr.Li Guofeng  from Jingdong 7fre sh ,  Joint venture chamber  from Macau,  Weilei Bakery founde r  Ms.Qiu Meining , MOF Gaëtan Paris, the Best Chief from France, Ms. Wu Sibo from SHI HAI Trading Company and Chen Ke, founder of No.5 Bakery.

五号小仓联合创始人王尊发表了开业致辞，她表示：

五号小仓非常愿意成为优良的“烘焙技术化助手”，帮助有需要的烘焙从业者与企业提供技术化转型。我们要做好“连接器”，为烘焙链条上的各类企业提供丰富的“产业链接口”；还要做好“工具箱”，提供完备的“技术与产品模块”；同时我们更要做好“生态共建者”，为烘焙圈内的生产技术者、店铺经营者、材料供应者和包装服务者等提供生态环境，激发每个参与者进行创新与链接，与相关产业合作伙伴一起共建“烘焙生态”。

Ms. Wangzun, the cofounder of No.5 Bakery delivered spoke at the opening ceremony, she say that No.5 Bakery is willing to become an excellent baking technicalization assistant to help those bakery practitioners and enterprises who expect to achieve technical transformation with “decentralized” method. We should play a good role as a “connector” that provides abundant industrial link ports for various enterprises in the bakery line; we should be a “toolbox” that offers complete “technical and products modules”; moreover, we have to be an “ecological co-builder” to offer ecological environment to technicians, business runners, resource providers as well as packing service providers from the baking industry, in order to encourage participants’ innovation and develop connection between them. We are looking forward to building up an ecological bakery community with partners from related industries.
我们期待，未来的烘焙行业合作规则更加清晰，各类资源更能形成合力。当互联网服务的潜能和差异化更充分地发挥出来，未来我们努力的方向，是不但能够根据市场的需要提供基础服务，还要能够快速响应客户的个性化需求。更重要的是，我们希望够提供多样化、系统化、安全可控的全套商业解决方案。与此同时，我们希望进一步打造年轻人喜欢的烘焙社交与内容生态，与互联网领域的合作伙伴建立更加多元有趣的新生态。

What we hope is that clearer cooperation rules within the bakery industry could be created and all sorts of resources could unite to form a joint force. By making full use of the potential and differentiated advantages brought by Internet service, in the future, not only should we make efforts to provide basic service according to clients’ needs but make immediate responses to their personalized demands. More importantly, we hope to provide diversified, systematic, safe and controllable business solutions. At the same time, we expect to create the baking social and contents that are more attractive to young people so that we can build up a closer new ecology with partners from the Internet industry.
我们有理由相信，数字时代能够实现工业时代难以达到的工艺水平，创造出更高品质、更为独特的产品与服务。五号小仓的愿景并不是要独自在烘焙行业的跑道上去争冠军，而是要立足做好“助手”，帮助烘焙生态中的技术者与合作伙伴在各自的赛道上成长出更多的优胜者。

We have the reason to believe that in digital ear we can reach the technological level that could hardly be achieved in the industrial era, in which we can create high-quality and more unique products and services. The vision of No.5 Bakery never is competing for the championship in the race within the bakery industry but served as an assistant to help cultivate more successful bakery technicians and partners to run their own races.

” Here, we want to express thanks to all the friends who care about the development and growth of No.5 Bakery. It’s your expectation and encouragement that motivates our continuous iteration and progress.

Not be eager for instant success and provide high-quality services are the persistent notion of No.5 bakery. We hold on to thinking about food ingredients and technology and provide customized service based on the practitioner’s demands and grow up with all the practitioners.

五号小仓怀着面包的对热爱与坚持，带着国际化的技术和眼光， 从消费端到供应端的深度融合，成为烘焙条上的连接者，在烘焙生产者，材料供应者，包装服务者，与产品体验者之间，实现人、物，场的良好链接。与此同时，五号小仓在传播先进的烘焙技术同时，从业者可以在学习过程中了解烘焙的文化，感受烘焙的乐趣。

Bear the love and persistence for bakery; adopt the international technology and vision, we become the connector in the bakery industry chain to achieve the depth integration of consumer end and supply end, as well as build up positive connections among person, material and context for bakery producers, resource suppliers, packing service providers and product experiencers. Meanwhile, when No.5 Bakery is propagating the advanced bakery technology, the practitioner can also learn about bakery culture and feel the joy of the bakery during the process at the same time.

On Sept. 9, 2019, the first La parisse baguette of China came out of No. 5 Bakery. La parisse baguette is a traditional baguette made by unique process with La Parisse flour that was independently developed by MOF.Gaëtan Paris, the best chef in Paris. La parisse baguette uses eight-hour autolyse process to decompose the original sweetness of the flour thoroughly. The originally creative shape of one round end with one pointed end responds very well to the characteristic cuts—one cut is long and the other cut is short. It provides students with an update of baguette to substitute stereotyped concepts, and meanwhile let students in the field to gain a further understanding of contemporary production of bread in France.

本次巴黎先生带来了三大面粉品牌分别是：巴黎思面包粉（  La parisse   ）、太阳光面包粉  ( La Soleillane) 、爱味丽亚面包粉（  Evelia   ），在此次的四天课程中，将巴黎先生用这三个品牌的面粉完成他独创的面包课程。其中巴黎思面包粉（  La parisse   ）是全球唯一 MOF 研发认证面粉品牌，全法国最大农业联盟面粉品牌，欧洲面包杯唯一指定合作赛面粉，而巴黎思法棍正式巴黎先生研发的面粉与制法的完美结合，当中国首根巴黎思法棍在五号小仓出炉时，在场所有的学生一起见证了这一奇妙的时刻。

This time, MOF.Gaëtan Paris has brought with him three major bread brands that were La parisse, La Soleillane, and Evelia. During the four-day course, MOF.Gaëtan Paris delivered a special bread course by using these three brands of flours. Of them, La praise was the only flour brand that was developed and authenticated by MOF. It was the flour brand of the biggest agricultural union across France, and the solely appointed flour partner in European Bread Cup. Paris baguette was exactly the perfect combination of the flour and the process that was developed by MOF.Gaëtan Paris. When La parisse baguette of China came out of No. 5 Bakery, all students in the field witnessed that miracle moment together.

今天的课程中巴黎先生不仅分享了长时间水解法的法式面包做法，还分享了将一个基础面团变化为多种不同口味和造型产品的技巧，最令人期待的是用圣米歇尔山上的野苹果起种制作的潘妮托尼酵头制作的潘妮托尼，制作一个这样的面包需要花费四天时间。还有风味浓郁的黑麦面包。巴黎思、爱味丽亚、太阳光中国区总代理食海贸易董事长吴思博女士亲自上阵为大家全程解说课程。课间，巴黎先生跟学生们玩起了互动游戏，提出一些今天课程中教授过的技术问题，回答正确的同学获得了巴黎先生签名的围裙。课堂气氛非常活跃。

In the course today, MOF.Gaëtan Paris shared not only the bread production method of long-time hydrolysis but also techniques of baking products with different tastes and different shapes on the foundation of same basic dough. The most desirable one was the panettone made out of panettone yeast from wild apples on Mont Saint-Michel. It takes fours days to make such kind of bread. Besides, there was fully flavored rye. Mrs. Sibo, board chairman of Shi Hai Trading Company, and agent for La parisse, Evelia and La Soleillane for China explained the whole course in person. During the course, MOF.Gaëtan Paris had interactions with students, he popped up some technical questions that were taught in today’s course, and students who gave correct answers were given aprons signed by MOF.Gaëtan Paris. The class atmosphere was very lively.

精彩还在持续。让我们期待接下来的两天更深层次地接触法式面包。

The excitement is still going on. Let’s anticipate further contact with French bread in the next two days to come.

五号小仓 开业有礼

Welcome to NO.5 Bakery

品牌赋值 强强联合

Brand valuation & megamerger

技术联盟 国宝级大师助力

Technical support and services

Mathieu MOULIN ( 马修 . 磨坊 )先生

"面包甜点界的黄埔军校"ENSP （法国国立高等烘焙甜品学院）

面包应用专业教授