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 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 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 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.
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.
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.
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 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.
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.
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.
The external factors of shelf life. All bakery products are stored for a short or longer period of time. The temperature at which this is being done v...
Biscuits can be made in different processes, one is a system where a rotary moulder is being used and the dough is quite crumbly. Without the pressure...
For quality management there are severel stages. When bakers start to make a product, they test/ taste it themselves and once reasonably satisfied the...
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 ...
The use of chemical leavening is of all day and ages and sometimes shaped by traditions. Due to convenience sometimes certain leavening agents are rep...
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 ...
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...
Lamination is a folding technique of dough to define this short and broad at the same time. Folding in general is applied in bread processes in variou...
An explanation of the microbial composition of sourdough, lactic acid bacteria vs. wild yeasts and how this varies depending on flour type and ferment...
For the basics of cake, before the time of emulsifiers and leavening agents. The natural ingredients had to be used in such a way that they were in th...
Acrylamide and ingredient choices. Theoretically it should be possible to select for certain products where no or low fermentation times are being use...
A tailored formulation / recipe. Nowadays it can already be done with lower volumes. The lower the volume, the higher the cost will bee as a tailored ...
Checked biscuits have small cracks or hairlines in them, sometimes hardly visible. Problem appears mostly in short period after packaging, when openin...
Certain emulsifiers can be replaced by using enzymes that open up the functionality of the present starches, proteins and lipids in a formulation and ...
In laminated processes a known phenomenon is an uneven or undesired schrinkage. The cause of this can be various.
Stickey products on the oven belt. Occasionally products tend to stick to a wiremesh belt. Which after release causes the product to damage partly or...
Proteins functions in bakery. Think of air incorporation, which is best demonstrated by egg white (of which the dominant protein is albumen). Caseins ...
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.
When dough pieces stick to the rotary moulder, several factors might be responsible. These include the dough’s moisture content, poor lubricatio...
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...
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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