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 science & technology available and applicable for you. 

Always within easy reach, anytime, anywhere.Bakery science & technology available and applicable for you. 

Always within easy reach, anytime, anywhere.

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

Our Services


  • 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.


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.

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Upcoming courses

Recent Bakery Blogs

External factors of shelf life

Quality in bakeryShelf life

External factors of shelf...

The external factors of shelf life. All bakery products are stored for a short or longer period of time. The temperature at which this is being done v...

Fats and oils in bakery

Reformulation

Fats and oils in bakery

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...

Shape and forms of product development

Baking processes

Shape and forms of produc...

Most products have been made in the past or currently, so doing an actual ground breaking development can be very challenging.

Egg free formulations

Reformulation

Egg free formulations

Challenges during vegan based formulation. With selecting the right combination of ingredients, often offnotes coming from certain plantbased proteins...

Challenge of the biscuits.

Cookies & Biscuits

Challenge of the biscuits...

Taking baking to the next level. Baking it always looks so easy. But then you realize you have hundreds of raw materials to choose from just to bake a...

Baking Dilemma: Cost vs Quality

Product challenges

Baking Dilemma: Cost vs Q...

In the industrial baking industry, one of the biggest challenges is navigating the balance between cost and quality. Can bakers offer premium-quality ...

Mixing action

Mixing

Mixing action

As with the order of raw materials, the order of mixing has a huge influence. it is therfore that different stages of mixing are being considered, dep...

Acrylamide guideline

AcrylamidenBaking processesProduct challenges

Acrylamide guideline

Acrylamide guideline. A helpfull toolbox was created. Called the CIAA Acrylamide toolbox. Several options were proposed in this toolbox. Investigate a...

Acrylamide and ingredient choices

AcrylamidenBaking processesProduct challenges

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...

Crackers

Crackers

Crackers tend to be perceived quite differently; however in essence it is like a puff pastry or croissant product, but with a ‘poorer’ for...

The basics of Cakes

Cake

The basics of Cakes

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...

Puff Pastry

Puff Pastry

Puff Pastry is also known as “Millefeuille” or over thousand layers, depending on the folding technique we apply this is reached after 2,5...

Re-use product waste

Baking processes

Re-use product waste

Product waste is often reused, bringing various benefits. For instance, in cookies and biscuits, waste is utilized to control the spread and thickness...

Products sticking to the mould

Proteins

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...

Challenges in sugar reduction

Reformulation

Challenges in sugar reduc...

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

Quality inspection example

Quality in bakery

Quality inspection exampl...

A quality inspection example. Bakery Academy is showing how such inspection example would look like, there is however much in ‘the eye of the be...

Outsourcing of productions

Outsourcing of production...

When companies grow with a product or even consider outsourcing of productions they rcognise very often what they would call: critical process quality...

Spoilage types in shelf life

Product challengesShelf life

Spoilage types in shelf l...

Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorg...

Future prospects of bakery AI

Future prospects of baker...

The relationship between technology and craftsmanship in the bakery industry ensures that the human touch, creativity, and passion that define artisan...

Product stabilisation

Baking processes

Product stabilisation

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...