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

Welcome at Bakery Academy

Are you seeking guidance for improving your product or bakery?

As a baker, do you frequently encounter issues with your products or production processes, such as waste or variations in product weight? Do you lack the fresh perspective due to chronic time constraints? Are you searching for an efficient and affordable solution to address these challenges?

At Bakery Academy, we are dedicated to supporting bakeries in achieving operational excellence through cutting-edge technology, innovative product development, and streamlined processes. Our consultancy services are tailored to elevate your bakery to new levels by enhancing efficiency, reducing costs, and enhancing quality.

With our extensive experience in the bakery industry, we understand the complexity of bakery operations and the daily challenges you face. Our consultants have all worked in industrial bakery production, operating and improving lines ranging from 300 to 3000 kg/hr. They have also served as R&D or NPD bakery technologists, introducing products on existing or new production lines.

By combining practical bakery expertise with science and technology, we offer an academic approach that enables you to apply this knowledge in your bakery practice effectively.

That's why, at Bakery Academy, we provide an accessible way to access high-quality knowledge and services that can help you enhance your products and optimize your production processes

Bakery Academy, your bakery expert in training and consultancy


Bakery Academy Webinar: 
Live Q&A-Get to know all about biscuits

What makes a biscuit perfect? The crunch? The flavor? The texture? Find out in this Bakery Academy webinar with Jos Vast, where you’ll learn, bake, and troubleshoot like a pro!

How it works

✅Ask questions live in the chat or submit them beforehand.
✅Jos will answer as many as possible during the session.

📅 Date: Friday 28th of February
⏰ Time: 11:00-12:00 (UTC +01:00)
📍 Online – Join from anywhere! (Only 30 spots available!)

🔔 Reserve your spot now!


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

Bakery Academy: Expertise & Offerings


  • Bakery Product Technology and Development: We provide expert guidance and support in developing new and exciting bakery products that meet market demands and strengthen your brand.
  • Process Optimization: Our consultants analyze your current production processes and identify opportunities for improvement, such as reducing waste, increasing efficiency, and enhancing overall product quality.
  • Technological Implementation: We specialize in facilitating the transition of bakery products from small-scale ovens to industrial-grade ones, integrating automation systems and advanced production controls.
  • Research and Development: Our team specializes in troubleshooting challenges within bakery product development by researching new technologies. We offer customized solutions designed to address specific issues within your bakery products.
  • Educational Programs: From starters to product technologists, we provide customized training programs and courses designed to equip your team with the essential skills and knowledge required in the bakery industry.
  • Coaching and Mentoring: Our experienced consultants provide personalized guidance and mentoring to your team to enhance their capabilities and performance, fostering a culture of continuous learning.


Transform Your Bakery Business  "Book Your Consultation Today!"

At Bakery Academy, we strive to be your partner in success, providing you with the expertise and support needed to thrive in the modern bakery industry. Contact us today to discover how we can help you achieve your goals.
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

Upcoming courses

Recent Bakery Blogs

Flour and Starches

Reformulation

Flour and Starches

Flour is the base of near to all our bakery products. We as bakers have defined even our own way of calculating and comparing our recipes based on flo...

Classification and quality control

Quality in bakery

Classification and qualit...

Classifying bakery products is essential for quality control and consumer satisfaction. Bakery products are commonly classified into various categorie...

Carrageenan based fillings

Fillings

Carrageenan based filling...

Carrageenan based fillings are based on the sugar type galactose and come in three different types: Kappa, Iota and Lambda

Energy or Air

Mixing

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...

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...

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...

Percentages as Classification

Baking processes

Percentages as Classifica...

 In baker's percentage, the weight of the flour is always 100%, and the total percent of all the other ingredients is always greater than 100%. T...

Outsourcing of productions

Quality in bakery

Outsourcing of production...

When companies grow with a product or even consider outsourcing of productions they rcognise very often what they would call: critical process quality...

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.

Score calculation

Reformulation

Score calculation

The nutiscore comprises 2 dimensions: Positive points (+) to the unfavourable and negative points (-) to the favourable. 

What is quality

Quality in bakery

What is quality

Perceiving a product to be of high quality. Many ‘purist’ bakers would express that this product resembles how it was made in the past. Or...

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...

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...

Complete, pre or concentrated mixes?

Mixing

Complete, pre or concentr...

Mixes are being sold in different ways. A complete mix where you just ad water. A premix where you add egg, fat that is sometimes part of flour a...

Yeasted laminated doughs

Product challenges

Yeasted laminated doughs

In lamination a the key elements is to control, whilst obtaining a good and strong dough by extending the dough and thus reducing the thickness.

Acrylamide and ingredient choices

AcrylamidenBaking processesProduct challenges

Acrylamide and ingredient...

Acrylamide and ingredient choices. Theoretically it should be possible to select for certain products where no or low fermentation times are being use...

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...

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...

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.

Product Classification, ingredients and composition

Product challenges

Product Classification, i...

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