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 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.
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.
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.
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
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.
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.
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.
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.
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.
It can identify inefficiencies, streamlines production, and accurately predicts consumer demand
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...
Sourdough is more than just a mixture of flour and water. It is a living ecosystem in which lactic acid bacteria, acetic acid bacteria. These microbes...
In cakes more liquids lead (unless overdose) to a finer pore structure and tenderness. In cookies to increase in spread and frequently to thinner and ...
Explore what recent research really says about ultra-processed foods. Learn how bakery professionals can respond with evidence-based product strategie...
In the industrial baking industry, one of the biggest challenges is navigating the balance between cost and quality. Can bakers offer premium-quality ...
If we look at a plain planetairy mixer we can have a few tools that are available and in some cases 2-3tools can be used in the mixing head. The most ...
Challenges during vegan based formulation. With selecting the right combination of ingredients, often offnotes coming from certain plantbased proteins...
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...
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 ...
A premium filled pastry balances flavour, texture and shelf life by treating the filling as a carefully engineered system. Water activity and the Aw g...
With an accepted prototype and/ or reviewed brief the actual development work starts: everything that could be parameterised and modelled in advanced ...
Liquid sugar can have about 67% sucrose content, sometimes a little bit of invert is added to delay sugar recrystallisation. Different saccharide sour...
Classifying bakery items can be done by categorising them in unsweetened, sweetened or filled products.
One of the ways to look at a product is it’s appearance, by judging the top, side and bottom of a bakery product by using your senses of look, f...
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 in bakery. They are tremendously important for many of our products. Most of you will now that fats and oils come with some kind of melt...
Enzymes play a vital role in nearly all life processes. Without them, essential reactions like digestion and energy conversion would occur far too slo...
Puff Pastry is also known as “Millefeuille” or over thousand layers, depending on the folding technique we apply this is reached after 2,5...
If condensation inside the product packaging has happened there are certain so called micro climates in and on the product that facilitate change.
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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