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 and 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 

Outsourcing of productions

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...

Products in production

Products in production

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...

Replacing the egg in cake

Cake

Replacing the egg in cake

Vegan is hot and happening. several products egg whites or egg yolks can be easily replaced by other animal based products, such as certain milk prote...

How are proteins classified?

Proteins

How are proteins classifi...

Proteins can be classified in many ways and in the same manner for some protein is just protein. Protein comes from a specific source or category (e.g...

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...

Cost vs Quality

Product challenges

Cost vs Quality

It is the biggest battle of bakers. Cost vs Quality. What can we do to keep the quality high and still keep it affordable for manufactures and consume...

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...

Biscuits and depositing machines

Cookies & Biscuits

Biscuits and depositing m...

Machine of choice. We've mentioned already a few machines, some might know the differences between them, others not. So we created a simple overview f...

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...

Egg alternatives

Reformulation

Egg alternatives

When replacing eggs, the challenge lies in the fact that multiple functions needs to be replaced. For example in cakes, we use binding / hydration, ai...

Functions of fibres in biscuits

Fibres

Functions of fibres in bi...

Fibres are very versatile as you have read in the earlier part of these small articles on them. Fibres have nutritional advantages and with that they ...

Development and Improvement

Baking processes

Development and Improveme...

With an accepted prototype and/ or reviewed brief the actual development work starts: everything that could be parameterised and modelled in advanced ...

From nutriscore B to A in bread

Reformulation

From nutriscore B to A in...

First of all it is good to understand that locally certain different rules apply to Nutriscore due to local eating habits. Based on positives and nega...

acrylamides guideline

AcrylamidenBaking processesProduct challenges

acrylamides guideline

Acrylamides guideline. A helpfull toolbox was created. Called the CIAA Acrylamide toolbox. Several options were proposed in this toolbox. Investigate ...

Product developement

Baking processes

Product developement

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...

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 ...

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 ...

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...

Brief and prototype

Baking processes

Brief and prototype

Is it possible to develop a vegan cupcake with 4-6 months of shelf life. Or what is the maximum amout of fibre we can put in a cookie or biscuit, with...

shelf-life calculating in cake

Cake

shelf-life calculating in...

When combing the knowledge and balancing the formulation the shelf life can be extended by lowering the Aw, pH with some additives and packaging.

 
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