Improve your bakery performance
with the experts from
Bakery Academy

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

  • Unlimited articles & blogs
  • Access to the forums
Bakery Academy, your Bakery Expert | It's all in the Baking
  • Training & Education
  • Consultancy & Coaching

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 out for its core values, shaping a philosophy grounded in independence, as we commit to freedom from supplier ties, enabling the exploration of the finest, sustainable ingredients. Our motto, "where there's a will, there's a way," reflects our team's persistent drive to overcome challenges, maintaining an unwavering focus on tangible results. Competence is our cornerstone, blending practical skills and scientific insight for a holistic baking education. Creativity is encouraged to break free from norms and propel the art of baking forward. Passion is our beating heart, infusing joy and genuine love into every project. Knowledge is revered, fostering a culture of continuous learning. Empathy transforms baking into an art, connecting with customers for personalized experiences. Together, these values create a legacy of skilled, passionate, and empathetic bakers, transcending traditional boundaries in culinary education


        Key services

          1.  New product development and processes
          2.  Bakery Line Setup
          3.  Process Optimization
          4.  Reverse Engineering
          5.  Cost Reduction Stragegies
          6.  Extended Shelf life
          7.  Cleaner Labeling
          8.  Training and Education
          9.  Coaching projects

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

Transform Your Bakery Business  "Book Your Consultation Today!"

Discover how Bakery Academy can revolutionize your bakery operations. Schedule an introductory consultation with our experienced consultants to explore innovative solutions for product development, process optimization, and more.

Click here to book your consultation!


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.

about process improvement

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.

about Research & development

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.

about Training and education

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.

about Community

Recent Bakery Blogs 

The basics of Cakes

Cake

The basics of Cakes

For the basics of cake, before the time of emulsifiers and leavening agents. The natural ingredients had to be used in such a way that they were in th...

External factors of shelf life

Quality in bakeryShelf life

External factors of shelf...

The external factors of shelf life. All bakery products are stored for a short or longer period of time. The temperature at which this is being done v...

Fats and oils in bakery

Reformulation

Fats and oils in bakery

Fats and oils in bakery. They are tremendously important for many of our products. Most of you will now that fats and oils come with some kind of melt...

Product Classification, ingredients and composition

Product Classification, i...

Classifying bakery items can be done by categorising them in unsweetened, sweetened or filled products. 

Biological leavening

Leavening

Biological leavening

Fermentation produces amongst some other items carbon dioxide gas or CO2. Fermentation processes can happen more or less spontaneous (like in sourdoug...

Developing cookies with fibre

Cookies & BiscuitsFibres

Developing cookies with f...

For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every ...

Physical and Mechanical leavening

Leavening

Physical and Mechanical l...

By physical leavening we talk about the availability of liquids. What happens is upon heating of bakery products during proofing or baking water and o...

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...

Calorie reduction in biscuits

Cookies & BiscuitsReformulation

Calorie reduction in bisc...

For calorie reduction in biscuits you first need to know about the basics. Regular biscuits are containing approximately per 100, gram 460 Kcal. Where...

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...

Scaling up with the right formulation

Baking processes

Scaling up with the right...

First of all the quality of your ingredients might change when you buy inbulk. Secondly scaling up from artisanel to (semi) industrial can lead to les...

Shape and forms of product development

Baking processes

Shape and forms of produc...

Most products have been made in the past or currently, so doing an actual ground breaking development can be very challenging.

History of sugar

Reformulation

History of sugar

Initially sugar was not present and honey and milk had to be used to create the more indulgent products.

Improving shelf life

Product challengesShelf life

Improving shelf life

Improving shelf life and it’s hurdles. When projecting the spores, bacteria, moulds and yeast to be the runners in an estafette final. It will b...

Acrylamide and processing

Acrylamiden

Acrylamide and processing

Acrylamide and processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time....

Temperatures and mixing interactions

Mixing

Temperatures and mixing i...

Each kind of dough has its ideal temperature range, for the optimum quality and machinability. Ideal dough temperatures must be established and the po...

Introduction to AI in the bakery industry

Introduction to AI in the...

Artificial Intelligence (AI) has Brought us in a new kind of scientific era for the bakery industry, fundamentally altering processes through data ana...

Pre-blending

Pre-blending

Ingredient preblending, a fundamental step in the bakery world. The goal of pre-blending is to achieve a homogeneous composition by carefully mixing d...

Traditional bakery ingredients

Product challenges

Traditional bakery ingred...

Clean label. Flour, Sugar, Butter, Eggs, Milk and Salt can all be considered to be ingredients that are: Recognisable, Commenly known and traditional ...

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...

 
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