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 Webinar: 
Live Q&A-Get to know all about biscuits

What makes a biscuit perfect? The crunch? The flavor? The texture? Find out in this Bakery Academy webinar with Jos Vast, where you’ll learn, bake, and troubleshoot like a pro!

How it works

✅Ask questions live in the chat or submit them beforehand.
✅Jos will answer as many as possible during the session.

📅 Date: Friday 28th of February
⏰ Time: 11:00-12:00 (UTC +01:00)
📍 Online – Join from anywhere! (Only 30 spots available!)

🔔 Reserve your spot now!


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

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.


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

Recent Bakery Blogs

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...

Fats

Reformulation

Fats

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.

Score calculation

Reformulation

Score calculation

The nutiscore comprises 2 dimensions: Positive points (+) to the unfavourable and negative points (-) to the favourable. 

Pectin based fillings

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...

Your own mix

Mixing

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...

Physical and Mechanical leavening

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...

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...

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...

Reduction of sugar in cake

CakeReformulation

Reduction of sugar in cak...

With the reduction of sugar in cake you need to know. That sugar in most cakes sugar is somewhere between 23-30% of the total formulation. What is a l...

Product Classification, ingredients and composition

Product challenges

Product Classification, i...

Classifying bakery items can be done by categorising them in unsweetened, sweetened or filled products. 

Future prospects of bakery AI

Baking processes

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...

Acidulants: Leavening acids

Leavening

Acidulants: Leavening aci...

Acidulants activate CO2 development of the baking salts and are used to adjust the pH of the final products. It is possible to get a faster or slower ...

Biscuits with protein

Cookies & BiscuitsProteins

Biscuits with protein

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 ...

Nutriscore ''the downside''

Reformulation

Nutriscore ''the ...

Nutriscore''the downside''. Nutriscore works on points, where the negatives add points and positives deduct points. This suggest that a lack of certai...

Carrageenan based fillings

Fillings

Carrageenan based filling...

Carrageenan based fillings are based on the sugar type galactose and come in three different types: Kappa, Iota and Lambda

Waste reduction in laminated products

Baking processes

Waste reduction in lamina...

. Recycle trimmings into new dough batches, ensuring no quality compromise.

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...

Weight variances, depositors and rotary moulders

Baking processes

Weight variances, deposit...

Have you ever wondered why your dough or batter weight varies, or why your rotary moulder sometimes produces incomplete products? These challenges can...

Egg alternatives

Reformulation

Egg alternatives

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...

Biological leavening

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...