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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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.
Welcome to the Cookies and Biscuits course! Dive into product classifications with hands-on Rotary Moulding and Spread Tests. Explore diverse textures through Hard and Soft Biscuit tastings. Uncover the science of formulation, experimenting with flour, fat, sugar, eggs, and more. Achieve Personal Targets in crafting through iterative recipe adjustments. Engage in practical sessions, from dough-making to yeast fermentation activities. This course, blending theory and practice, hones your skills to create diverse cookies and biscuits.
Gain insight into the principles and techniques behind bread-making and get to understand the subtle changes necessary to bake quality bread. By blending theory with practice, you’ll develop not only a solid grasp of ingredient interactions but also the ability to apply this knowledge in your own products.
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.
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.
This course will extend the knowledge of the attendees to reformate their bakery products to understand different parameters to reach a desired shelf life. For availability, please contact Bakery Academy by clicking on the envelope icon below on your screen.
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
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.
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.
A challenge can be the colouring of the product: monosaccharides colour different to disaccharides and at different temperatures as well.
When rehydrating dried apples for fillings, the right amount of water or sugar syrup must be added to ensure they remain edible without compromising t...
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 ...
Maintaining the desired structure and texture of baked goods after baking requires a thorough understanding of the physical and chemical processes tha...
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...
Simple Changes for Better Nutrition. First of all it is good to understand that locally certain different rules apply to Nutriscore due to local eatin...
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...
Many of the products we consume fresh have a short period of fitness for consumption. This can be due to the fact that we need to eat products warm or...
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...
An explanation of the microbial composition of sourdough, lactic acid bacteria vs. wild yeasts and how this varies depending on flour type and ferment...
New plant based sweeteners as stable alternatives we could consider formulating with them.
In lamination one the key elements is to control, whilst obtaining a good and strong dough. By extending the dough and thus reducing the thickness. Pa...
In the industrial baking industry, one of the biggest challenges is navigating the balance between cost and quality. Can bakers offer premium-quality ...
Clean label. Flour, Sugar, Butter, Eggs, Milk and Salt can all be considered to be ingredients that are: Recognisable, Commenly known and traditional ...
Bakeries can perform premixing themselves or allowing the small materials to be premixed by the supply industry. In other words create a mixture of ra...
It can identify inefficiencies, streamlines production, and accurately predicts consumer demand
It enables bakeries to identify and understand trends, allowing them to anticipate changes in market demand and seize new opportunities.
In baking, fats and oils play a crucial role in the mixing process, and the differences between these lipids are scientifically significant. Here, we ...
Some ingredients must be dissolved during mixing and the particle size influences the mixing time,otherwise these ingredients might still be visible a...
Products sticking to the mould. It sometimes happens that when baking cakes, albeit cupcakes or family cakes/ loaf cakes, they just stick to the mould...
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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