Masterclass: La Native® – Flour & Bread
Jan 24, 2027
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9:00 AM - 12:00 PM
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Scène Bake
Hosted by Éric Chevallereau, Meilleur Ouvrier de France in Bakery, and Caroline Masson, R&D consultant in milling and baking, this masterclass offers an in-depth technical exploration of the links between flour, baking processes and bread quality.
Through the study of La Native®, the speakers will share their expertise on flour characteristics, their behaviour during breadmaking, and their impact on fermentation, production processes and the sensory qualities of finished products.
Milling and laboratory experts will enrich the discussion with practical analyses, professional insights and applications that can be directly implemented in a business setting.
The session will also highlight the RESPECTUS PANIS® method, a benchmark for responsible breadmaking that combines technical performance, respect for raw ingredients and nutritional considerations.
Hosted by Éric Chevallereau, Meilleur Ouvrier de France in Bakery, and Caroline Masson, R&D consultant in milling and baking, this masterclass offers an in-depth technical exploration of the links between flour, baking processes and bread quality.
Through the study of La Native®, the speakers will share their expertise on flour characteristics, their behaviour during breadmaking, and their impact on fermentation, production processes and the sensory qualities of finished products.
Milling and laboratory experts will enrich the discussion with practical analyses, professional insights and applications that can be directly implemented in a business setting.
The session will also highlight the RESPECTUS PANIS® method, a benchmark for responsible breadmaking that combines technical performance, respect for raw ingredients and nutritional considerations.
