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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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.
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.
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.
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 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
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 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.
Crackers tend to be perceived quite differently; however in essence it is like a puff pastry or croissant product, but with a ‘poorer’ for...
Enzyme specificity can be classified into four types: absolute (one substrate), group (functional similarity), linkage (specific bond type), and stere...
When developing a product with proteins we must be aware that the guidelines for protein enrichment and claims are a bit different. A product that is ...
Clean label. Flour, Sugar, Butter, Eggs, Milk and Salt can all be considered to be ingredients that are: Recognisable, Commenly known and traditional ...
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...
People went to sunflower due to palm issues. Considering the availability, how effective the growing of sunflower is it might be wise to switch back t...
Initially sugar was not present and honey and milk had to be used to create the more indulgent products.
Quality expectations are different for every situation. For that we need quality inspections of products and processes. These inspections are done by ...
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 ...
With dispersing and dissolving we do not bring any energy and thus an increase in temperature inour dough: we just are aiming for a homogenous, somewh...
Each kind of dough has its ideal temperature range, for the optimum quality and machinability. Ideal dough temperatures must be established and the po...
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...
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...
During premixing and transportation, one can also employ the method of flour and meal cooling or heating. When flour is transported with warm or cold ...
Acrylamide in baking. From a processing point of view, the way products are baked are vital. Considered from a product as well as an Acrylamide perspe...
To effectively understand and foster growth within companies in the bakery sector, it is crucial to analyze both organizational structures and the imp...
Fibres can roughly be divided in soluble and insoluble fibres; although it is much more complex than that. Soluble fibres, as the name suggests, disso...
The transition from artisanal to industrial production requires a refined fermentation processes. Especially with sourdough, precise tuning of paramet...
With an accepted prototype and/ or reviewed brief the actual development work starts: everything that could be parameterised and modelled in advanced ...
A premium cookie is not created by simply adding more butter or sugar, but by controlling temperature, resting time and ingredient balance. A long col...
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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