Improve your bakery performance
with the experts from
Bakery Academy

With passion creating, driving and transferring
knowledge in the art of baking

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Bakery Academy, your Bakery Expert | It's all in the Baking
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We believe in your unique Bakery Products:

At Bakery Academy, our mission is fueled by passion — to create, drive, and transfer knowledge in the art of baking. We specialize in empowering our clients to harness the unique essence of local ingredients and recipes. Our goal is to foster growth and expansion for businesses in the bakery sector, crafting distinctive products that resonate with local markets.

In our dynamic team of entrepreneurial, hands-on bakery consultants with a global reach. Our approach is practical, enthusiastic, and driven by a genuine passion for making bakery science and technology accessible and applicable for you. Operating worldwide, we take pride in our ability to deliver tangible results through innovative solutions and customized approaches.

Our clientele spans a diverse spectrum, including raw material suppliers, industrial bakeries, and bakery institutes. Whether you are in the early stages of development or seeking to enhance existing products, we bring a wealth of experience and expertise to the table.


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Why Bakery Academy?

Bakery Academy, stands distinguished by its core values that shape the essence of its philosophy. Independence, defines our commitment to freedom and independent from supplier ties, enabling the exploration and selection of the finest, most sustainable ingredients and processes. With persistence, encapsulated by the motto "where there's a will, there's a way”, our team is driven to surmount challenges, with an unwavering focus on tangible results. Competence, the cornerstone, emphasizes the fusion of practical skills and scientific insight, creating a holistic approach to baking education. Creativity flows freely, encouraging to break free from conventional norms, innovate, and develop unique styles that propel the art of baking forward. Passion serves as the beating heart, infusing joy into every project or course to not just follow recipes but to create memorable experiences driven by a genuine love for the craft. Knowledge is revered at Bakery Academy, with a commitment to both acquiring and sharing wisdom, fostering a culture of continuous learning. The final value, empathy, transforms baking from a skill into an art, as consultandts and students learn to connect with their customers, tailoring each creation into a personalized experience. Together, these values weave a tapestry of culinary education that transcends traditional boundaries, creating a legacy of skilled, passionate, and empathetic bakers.


Bakery Academy, your Bakery Expert | It's all in the Baking

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Bakery Academy, your Bakery Expert | It's all in the Baking
Process improvement

As an entrepreneur you want to optimise the production process within your company as much as possible.

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Bakery Academy, your Bakery Expert | It's all in the Baking
Research & development

For when you don’t have the time, capacity or knowledge to innovate.

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Bakery Academy, your Bakery Expert | It's all in the Baking
Training & education

In our bakery training programs, we start with the basics of bakery products, fillings and processes.

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Bakery Academy, your Bakery Expert | It's all in the Baking
Community

Join our community for sharing knowledge and find all our insights about the Baking.

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Recent Bakery Blogs 

E number reduction

Product challenges

E number reduction

Is it the ingredient we wont't want it to be in there, or is it the way it is produced (chemically/not sustainable), or are we in princible ok. But no...

The right amount of air in creams?

Fillings

The right amount of air i...

For the right amount of air in creams you need to know that creams come in several formulations. But roughly we can divide them with either fat or wat...

Getting the right colour in bakery products.

Baking processes

Getting the right colour ...

The colour of a product is very often its signature. Some products will receive some decorations, where other products require that the crust will giv...

Spoilage types in shelf life

Product challengesShelf life

Spoilage types in shelf l...

Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorg...

Blistering on Sponge Cake

Proteins

Blistering on Sponge Cake

Blistering on Sponge cakes it can happen every now and then. We have here a situation (see image) in which our challenge had all that can, come togeth...

Future prospects of bakery AI

Future prospects of baker...

The relationship between technology and craftsmanship in the bakery industry ensures that the human touch, creativity, and passion that define artisan...

Internal factors of shelf life

Product challengesShelf life

Internal factors of shelf...

Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa...

Shelflife and clean label

Product challenges

Shelflife and clean label

Certain emulsifiers can be replaced by using enzymes that open up the functionality of the present starches, proteins and lipids in a formulation and ...

Energy or Air

Energy or Air

With dispersing and dissolving we do not bring any energy and thus an increase in temperature inour dough: we just are aiming for a homogenous, somewh...

Lamination

Lamination

Lamination is a folding technique of dough to define this short and broad at the same time. Folding in general is applied in bread processes in variou...

Nutriscore ''the good side''

Reformulation

Nutriscore ''the ...

As the contradiction wants: the positives deducts points to improve the total outcome towards hopefully as close to zero as possible. That would mean ...

Pectin based fillings

Fillings

Pectin based fillings

Each fruit that you select to make a filling will behave differently. Pineapple is for ecample rich in the protein / enzyme bromelain, this will break...

Acrylamide in Baking

AcrylamidenBaking processes

Acrylamide in Baking

Acrylamide in baking. From a processing point of view, the way products are baked are vital. Considered from a product as well as an Acrylamide perspe...

Weight variances, depositors and rotary moulders.

Baking processes

Weight variances, deposit...

The fill level can influence the dough weight, within a row and in time.

Biscuits vs Crackers

Cookies & Biscuits

Biscuits vs Crackers

If we zoom in, to the difference between biscuit doughs and cracker doughs. We see generically that crackers contain between 5-29 units of fat compare...

What are proteins?

Proteins

What are proteins?

Proteins are building blocks. This is however a very simplified view on proteins. In making it hopefully not too complex, we can say that proteins are...

Alginate based fillings

Fillings

Alginate based fillings

The structure of alginate consists of a linear combination of 2 acids: mannuronic and guluronic acid; depending on the type and region of the seaweed ...

Product development

Baking processes

Product development

For the developement of the product. The amount and type of heat which is required to bake a dough piece is diferent from the beginning towards the en...

Additives in Cake

Cake

Additives in Cake

Additives in cake. With the arrival of additives for cake almost everyone can now make cake. Emulsifiers help to make that air is stabilised and Leave...

Crystal size and functions

Reformulation

Crystal size and function...

The size of the sucrose crystals is important factor to work around that may cause differences in the texture and variation in the dimensions of the p...

 
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