- This project 'saims are : to offer training to 15 trainers of Thessaloniki Bakers' Union, in Lisbon (Lisboa-Setubal) Portugal for one week , in matters relating to:  a) The knowledge of used methods for the liquid yeast production for Bakery  b ) The use of liquid yeast for the production of traditional and new bakery's products . - The project's development is under the frame Erasmus + Learning Mobility of Individuals - Participants in the project are 15 trainers of the Bakers' Union of Thessaloniki , are members of the Association and professional bakers . Most of them are young people , they have satisfactory knowledge of English language , they use the Internet , have the qualifications of the trainer and they know the art of the baker . - From the 7 days of the Plan's life the two days of training will take place in a factory producing liquid yeast for Bakery in Setubal. Training methods will be : guided study visit and Seminars. The other 3 days of training will take place in large bakeries where liquid yeast is produced and is used for bread production. The training method will be : job shadowing. - Monitoring and mentoring of trainees will be mainly from the host organization EPD ,and trainees' evaluation and provided training , by the two organizations. - The expected results are: Knowledge, experiences and skills relating to production methods of liquid baker's yeast and use of liquid yeast for the production of traditional and new bakery's products . - Impact on participants will be : a) The above -described knowledge , experiences and skills - very important for their job- , which will be certified by the Europass. b ) The development of professional/commercial relations with the Portuguese bakers c ) The strengthening of language skills and cultural knowledge - The long term benefits from the acquisition of the specialized knowledge by the trainees- participants and the systematic transfer to other members of the Association will be: - The ability of each baker to produce of his own the wet dough and using it to produce traditional and new bakery's products , of higher quality and cheaper. - So we have mutual profit bakers and the consumers . The Bakers will avoid the risk of extinction of of their business from competitive multinational companies and will maintain the characteristics of the " Bakery of the neighborhood " , which both fit / like Greek consumers .