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.
about process improvement
For when you don’t have the time, capacity or knowledge to innovate.
about Research & development
In our bakery training programs, we start with the basics of bakery products, fillings and processes.
about Training and education
Let’s work together to improve your products, processes, and performance.
📅 Book your consultation today.
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.
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
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.
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.
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.
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.
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.
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.
The spread in cookies and biscuits can be caused by numerous ingredients and processing steps. Probably most baking people will know that the amount a...
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 products where egg has a major part of the formulation, it will have several function. In only egg white there are around 40 different proteins and...
For quality management there are severel stages. When bakers start to make a product, they test/ taste it themselves and once reasonably satisfied the...
Ensuring the formed volume and structure we would like to keep and removing the parts we don't need or might even downgrade our product upon consuming...
Puff Pastry is also known as “Millefeuille” or over thousand layers, depending on the folding technique we apply this is reached after 2,5...
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 processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time....
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...
Classifying bakery products is essential for quality control and consumer satisfaction. Bakery products are commonly classified into various categorie...
Flour is the base of near to all our bakery products. We as bakers have defined even our own way of calculating and comparing our recipes based on flo...
Replacing sugar whilst maintaining texture, structure and shelf-life and evenly important recipe material cost the same seems to be a mission impossib...
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 baking, fats and oils play a crucial role in the mixing process, and the differences between these lipids are scientifically significant. Here, we ...
Most products have been made in the past or currently, so doing an actual ground breaking development can be very challenging.
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...
With soaring raw material prices, unavailability of certain materials, staff shortage, and an unstable energymarket the challenges of today are massiv...
A key aspect of scaling up is that volumes also tend to increase. As a consequence sometimes ingredients can’t keep up with the volume and alter...
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...
Fermentation produces amongst some other items carbon dioxide gas or CO2. Fermentation processes can happen more or less spontaneous (like in sourdoug...
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.
The item has been added to your shopping cart.
The item has been added to your quotation