Boost your bakery’s performanceTraining • Consultancy • Process Optimization • Product Development
We help bakeries worldwide improve quality, efficiency, and innovation. With hands-on expertise and cutting-edge solutions, we make your bakery stronger — from recipe to production line.
At Bakery Academy, we combine passion for baking with practical expertise to help bakeries solve challenges and grow. Our consultants have decades of experience in industrial production (300–3000 kg/hr), R&D, and product innovation.
We bridge science and practice, giving you practical solutions you can apply immediately in your bakery.
As an entrepreneur you want to optimise the production process within your company as much as possible.
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For when you don’t have the time, capacity or knowledge to innovate.
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In our bakery training programs, we start with the basics of bakery products, fillings and processes.
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Let’s work together to improve your products, processes, and performance.
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Explore crackers in our bakery course, covering classifications to troubleshooting industrial issues. Delve into the science of crafting crackers, emphasizing lamination processes, key ingredients, and practical techniques. Learn to tackle challenges like inconsistency in thickness, cracking and breaking and uneven baking. Whether you're a novice baker or seasoned pro, our course equips you with the knowledge and skills in cracker-making.
Perfect for those new to the bakery scene, our course breaks down complex concepts into easily digestible modules. Learn to understand diverse biscuits in this hands-on course. Explore ingredients, doughs, mixing and baking methods. Enroll now and become a true biscuit specialist! Maximize the value of your training with an additional day! Use this time to dive deeper into the topics that directly impact your work, get answers to your specific questions, and address challenges with expert guidance. Simple, effective, and tailored to your needs.
Shelf Life 2.0 — Staling, Spoilage & Enzymes Every bakery product runs on three clocks: texture, microbiology and chemistry. In this 4-day course you learn which clock stops first in your product — and how to slow it down. We go deep into starch retrogradation and the enzymes that control it (maltogenic and intermediate-thermostable amylases, lipases, xylanases), combine them with water activity, pH, preservatives and clean-label alternatives, and finish with a shelf-life test plan for your own product. Practical work on bread and cake, using pre-aged samples so you measure staling during the course itself. Optional fifth day: shelf-life clinic for your own products. For R&D, NPD, application and QA professionals. Max. 8 participants.
This course equips bakers with both the theoretical knowledge and practical skills for various filling types. From understanding ingredient interactions to controlling texture, stability, and flavor balance, this training is designed to help bakeries learn the techniques necessary to optimize these fillings for production.
This course focuses on reformulating critical macro ingredients, such as sugar, fat, and sodium reduction and on enriching with healthier ingredients such as fibres and proteins enabling you to create bakery products for health-conscious options with minimal compromising on taste or quality.
This intensive and hands-on course is designed for experienced professionals who want to deepen their knowledge and skills in preparing various types of foam cakes
This course will extend the knowledge of Puff and Danish pastry, like apple turnovers, vol-au-vent, croissant and maple-pecan danish. The attendee wil learn to understand the product matrixes and interactions and try to bring this into practice. Participants are expect to have some experience in baking and process handling.
Cookies & BiscuitsFrom crumbly shortbread to hard sheeted biscuits: understand why every dough type needs its own formulation, forming route and baking profile. In 4 hands-on days you work with rotary moulding, wire-cut and sheeting, run spread and formulation tests, learn to diagnose checking, spread and colour issues, and set — and reach — your own personal product target. Includes an online pre-module and a take-home booklet.For production, R&D and application professionals. Max. 8 participants.
Why does the same recipe behave differently every flour delivery? In 4 days you learn to read flour specifications (farinograph, Falling Number, W-value), steer fermentation and dough development, and use enzymes, ascorbic acid and emulsifiers as targeted improvers. Bring your own flour and product: the final day is a troubleshooting clinic on your own raw materials.
Reducing or replacing eggs in bakery products can introduce various challenges, as eggs contribute critical functional properties such as structure, moisture, leavening, and flavor. Troubleshooting issues related to egg reduction involves addressing concerns in texture, binding, leavening, flavor, moisture content, color, and structural integrity.
When combing the knowledge and balancing the formulation the shelf life can be extended by lowering the Aw, pH with some additives and packaging.
Currants are often soaked before being incorporated into baked goods. This helps prevent them from drawing too much moisture from the dough when added...
Fats and oils consist of a glycerol molecule that can bind 3 different fatty acids. The type of fatty acid makes that we would classify them as satura...
Systematic research and experimentation conducted by bakery companies to create innovative products, improve existing products, optimize processes, an...
Size or Shape of Products. Every so often we see that products don’t hold their shape as we intended it to be: Oval biscuits that should haven ...
Acidulants activate CO2 development of the baking salts and are used to adjust the pH of the final products. It is possible to get a faster or slower ...
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...
The transition from artisanal to industrial production requires a refined fermentation processes. Especially with sourdough, precise tuning of paramet...
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...
Acrylamide and processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time....
For efficiency and efficacy reasons alone it is to good to understand the flow of how the product is made. Dividing every step along the way and cateo...
Ingredients can behave differently in larger quantities, and the texture, flavor, and appearance of products may shift. Simple things as environmental...
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...
What are the differences between the kind of cakes. Such as Sponge cake, Pound cake and Muffin. Do they need a different approach in the baking proces...
When mixing equipment is acquired, it must be clear which types of dough must be prepared, what the volume per batch is, the number of batches per hou...
Classifying bakery products is essential for quality control and consumer satisfaction. Bakery products are commonly classified into various categorie...
For calorie reduction in biscuits you first need to know about the basics. Regular biscuits are containing approximately per 100, gram 460 Kcal. Where...
When companies grow with a product or even consider outsourcing of productions they rcognise very often what they would call: critical process quality...
Fibres can roughly be divided in soluble and insoluble fibres; although it is much more complex than that. Soluble fibres, as the name suggests, disso...
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...
We combine hands-on bakery expertise with training, consultancy, and process optimization. This approach reduces waste, boosts efficiency, and improves product quality.
Yes. Our training programs are tailored to your team’s needs — from beginners to experienced product technologists.
Absolutely. We guide bakeries in moving from small-scale to large-scale production with automation and advanced process controls.
We support all types — from small artisanal bakeries to large industrial producers — in improving products, processes, and innovation.
Simply book a consultation through our website. We’ll assess your needs and design a solution to fit your bakery’s goals.
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