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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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.
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.
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 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 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 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.
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.
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.
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.
Taking baking to the next level. Baking it always looks so easy. But then you realize you have hundreds of raw materials to choose from just to bake a...
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...
Classifying bakery items can be done by categorising them in unsweetened, sweetened or filled products.
Quality control and sustainability in industrial baking require a decentralized approach, empowering teams to manage processes, reduce waste, and ensu...
Reducing a fat (harder, shortening, butter or margarine) the crumb of a cake might become a bit more coarser, but we see an increase in volume.
With the reduction of sugar in cake you need to know. That sugar in most cakes sugar is somewhere between 23-30% of the total formulation. What is a l...
Some ingredients must be dissolved during mixing and the particle size influences the mixing time,otherwise these ingredients might still be visible a...
For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every ...
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...
Ingredients can behave differently in larger quantities, and the texture, flavor, and appearance of products may shift. Simple things as environmental...
Acrylamide guideline. A helpfull toolbox was created. Called the CIAA Acrylamide toolbox. Several options were proposed in this toolbox. Investigate a...
Most products have been made in the past or currently, so doing an actual ground breaking development can be very challenging.
The shelf life of baked goods hinges significantly on the oxidative stability of the fats and oils utilized in their production. Fats, such as butter ...
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...
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...
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...
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.
Challenges during vegan based formulation. With selecting the right combination of ingredients, often offnotes coming from certain plantbased proteins...
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...
As with the order of raw materials, the order of mixing has a huge influence. it is therfore that different stages of mixing are being considered, dep...
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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