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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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.
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
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 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 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 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.
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.
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.
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...
In baker's percentage, the weight of the flour is always 100%, and the total percent of all the other ingredients is always greater than 100%. T...
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 ...
For quality management there are severel stages. When bakers start to make a product, they test/ taste it themselves and once reasonably satisfied the...
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...
Many of the products we consume fresh have a short period of fitness for consumption. This can be due to the fact that we need to eat products warm or...
First of all the quality of your ingredients might change when you buy inbulk. Secondly scaling up from artisanel to (semi) industrial can lead to les...
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...
Ingredients can behave differently in larger quantities, and the texture, flavor, and appearance of products may shift. Simple things as environmental...
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...
Quality control and sustainability in industrial baking require a decentralized approach, empowering teams to manage processes, reduce waste, and ensu...
Mixing is a processing step that has various goals, partly depending the product you are planning tomake as well as the process that will follow after...
Proteins are building blocks. This is however a very simplified view on proteins. In making it hopefully not too complex, we can say that proteins are...
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...
Maintaining the desired structure and texture of baked goods after baking requires a thorough understanding of the physical and chemical processes tha...
Puff Pastry is also known as “Millefeuille” or over thousand layers, depending on the folding technique we apply this is reached after 2,5...
Fermentation produces amongst some other items carbon dioxide gas or CO2. Fermentation processes can happen more or less spontaneous (like in sourdoug...
Have you ever wondered why your dough or batter weight varies, or why your rotary moulder sometimes produces incomplete products? These challenges can...
Proteins can be classified in many ways and in the same manner for some protein is just protein. Protein comes from a specific source or category (e.g...
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.
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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