Improve your bakery performance
with the experts from
Bakery Academy

With passion creating, driving and transferring
knowledge in the art of baking

  • Unlimited articles & blogs
  • Access to the forums
Bakery Academy, your Bakery Expert | It's all in the Baking
  • Training & Education
  • Consultancy & Coaching

Welcome at Bakery Academy

Are you seeking guidance for improving your product or bakery?

As a baker, do you frequently encounter issues with your products or production processes, such as waste or variations in product weight? Do you lack the fresh perspective due to chronic time constraints? Are you searching for an efficient and affordable solution to address these challenges?

At Bakery Academy, we are dedicated to supporting bakeries in achieving operational excellence through cutting-edge technology, innovative product development, and streamlined processes. Our consultancy services are tailored to elevate your bakery to new levels by enhancing efficiency, reducing costs, and enhancing quality.

With our extensive experience in the bakery industry, we understand the complexity of bakery operations and the daily challenges you face. Our consultants have all worked in industrial bakery production, operating and improving lines ranging from 300 to 3000 kg/hr. They have also served as R&D or NPD bakery technologists, introducing products on existing or new production lines.

By combining practical bakery expertise with science and technology, we offer an academic approach that enables you to apply this knowledge in your bakery practice effectively.

That's why, at Bakery Academy, we provide an accessible way to access high-quality knowledge and services that can help you enhance your products and optimize your production processes

Bakery Academy, your bakery expert in training and consultancy
Bakery Academy, your bakery expert in training and consultancy

Bakery Academy: Expertise & Offerings

  • Bakery Product Technology and Development: We provide expert guidance and support in developing new and exciting bakery products that meet market demands and strengthen your brand.
  • Process Optimization: Our consultants analyze your current production processes and identify opportunities for improvement, such as reducing waste, increasing efficiency, and enhancing overall product quality.
  • Technological Implementation: We specialize in facilitating the transition of bakery products from small-scale ovens to industrial-grade ones, integrating automation systems and advanced production controls.
  • Research and Development: Our team specializes in troubleshooting challenges within bakery product development by researching new technologies. We offer customized solutions designed to address specific issues within your bakery products.
  • Educational Programs: From starters to product technologists, we provide customized training programs and courses designed to equip your team with the essential skills and knowledge required in the bakery industry.
  • Coaching and Mentoring: Our experienced consultants provide personalized guidance and mentoring to your team to enhance their capabilities and performance, fostering a culture of continuous learning.

Bakery Academy, your Bakery Expert | It's all in the Baking


Transform Your Bakery Business  "Book Your Consultation Today!"

At Bakery Academy, we strive to be your partner in success, providing you with the expertise and support needed to thrive in the modern bakery industry. Contact us today to discover how we can help you achieve your goals.


Bakery Academy, your Bakery Expert | It's all in the Baking
Process improvement

As an entrepreneur you want to optimise the production process within your company as much as possible.

about process improvement

Bakery Academy, your Bakery Expert | It's all in the Baking
Research & development

For when you don’t have the time, capacity or knowledge to innovate.

about Research & development

Bakery Academy, your Bakery Expert | It's all in the Baking
Training & education

In our bakery training programs, we start with the basics of bakery products, fillings and processes.

about Training and education

Bakery Academy, your Bakery Expert | It's all in the Baking
Community

Join our community for sharing knowledge and find all our insights about the Baking.

about Community

Upcoming courses

Physical course
Foam to Sponge Cake
Days:3
Date:06-10-2025

Foam to Sponge Cake

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

1,500.00
Silver € 1425,-
Gold € 1275,-
Physical course
Reformulation: From Reduction to Enrichment
Days:3
Date:01-09-2025

Reformulation: From Reduction to Enrichment

This course focuses on critical ingredient adjustments, such as sugar, fat, and sodium reduction, while enriching with healthier, nutrient-dense ingredients such as fibres and proteins enabling you to create bakery products for health-conscious options without compromising on taste or quality. 

1,500.00
Silver € 1425,-
Gold € 1275,-
Physical course
Advanced Cookies & Biscuits
Days:4
Date:On request

Advanced Cookies & Biscuits

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. 

2,000.00
Silver € 1900,-
Gold € 1700,-
Physical course
Fillings
Days:4
Date:On Request

Fillings

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. 

2,000.00
Silver € 1900,-
Gold € 1700,-
Physical course
Biscuits Introduction
Days:3
Date:On Request

Biscuits Introduction

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.

1,275.00
Silver € 1140,-
Gold € 1020,-
Physical course
Cracker Dynamics
Days:4
Date:08-09-2025

Cracker Dynamics

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.

2,000.00
Silver € 1900,-
Gold € 1700,-
Physical course
Shelf life Extension
Days:4
Date:01-07-2025

Shelf life Extension

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.

2,000.00
Silver € 1900,-
Gold € 1700,-
Physical course
Egg reduction Strategies
Days:3
Date:On request

Egg reduction Strategies

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.

1,500.00
Silver € 1425,-
Gold € 1275,-
Physical course
Layering Techniques Puff and Danish pastry
Days:5
Date:On Request

Layering Techniques Puff and Danish pastry

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.

2,500.00
Silver € 1662,50
Gold € 1487,50
Company € 1400,-
Physical course
Bread
Days:3
Date:On request

Bread

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.

1,500.00
Silver € 1425,-
Gold € 1275,-

Recent Bakery Blogs

Acrylamide and ingredient choices

Acrylamide and ingredient...

Acrylamide and ingredient choices. Theoretically it should be possible to select for certain products where no or low fermentation times are being use...

Functions of fibres in biscuits

Functions of fibres in bi...

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 ...

Soluble and Insoluble fibres

Soluble and Insoluble fib...

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...

Liquids in baking

Liquids in baking

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 ...

Acrylamide in Baking

Acrylamide in Baking

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...

Fats and Oils the differences in baking

Fats and Oils the differe...

various thermodynamic reactions in fats and oils, resulting in unique textures and flavors. The distinctions between these lipids and their specific r...

Research in the bakery industry

Research in the bakery in...

It enables bakeries to identify and understand trends, allowing them to anticipate changes in market demand and seize new opportunities.

Chemical leavening

Chemical leavening

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...

Pectin based fillings

Pectin based fillings

Each fruit that you select to make a filling will behave differently. Pineapple is for ecample rich in the protein / enzyme bromelain, this will break...

Calorie reduction in biscuits

Calorie reduction in bisc...

For calorie reduction in biscuits you first need to know about the basics. Regular biscuits are containing approximately per 100, gram 460 Kcal. Where...

Products sticking to the mould

Products sticking to the ...

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...

Development and Improvement

Development and Improveme...

With an accepted prototype and/ or reviewed brief the actual development work starts: everything that could be parameterised and modelled in advanced ...

Biological leavening

Biological leavening

Fermentation produces amongst some other items carbon dioxide gas or CO2. Fermentation processes can happen more or less spontaneous (like in sourdoug...

Dough types

Dough types

Some ingredients must be dissolved during mixing and the particle size influences the mixing time,otherwise these ingredients might still be visible a...

Challenges in sugar reduction

Challenges in sugar reduc...

A challenge can be the colouring of the product: monosaccharides colour different to disaccharides and at different temperatures as well.

Fats versus Oils in The Mixing Process

Fats versus Oils in The M...

In baking, fats and oils play a crucial role in the mixing process, and the differences between these lipids are scientifically significant. Here, we ...

Products outer markings

Products outer markings

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...

Physical and Mechanical leavening

Physical and Mechanical l...

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...

Egg functions

Egg functions

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...

Your own mix

Your own mix

Developing a new product is hard work: very often trial and error, EUREKA's and disappointments until a result can be brought to the market. As a deve...