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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Join our Courses

Recent Bakery Blogs

Developing cookies with fibre

Cookies & BiscuitsFibres

Developing cookies with f...

For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every ...

Sugars

Reformulation

Sugars

Pastries, cookies and biscuit have a limitation on how much sugar they can handle without compensating for other ingredients such as liquids and fat.

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...

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...

Replacing the sugar

Reformulation

Replacing the sugar

Replacing sugar whilst maintaining texture, structure and shelf-life and evenly important recipe material cost the same seems to be a mission impossib...

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.

Chemical leavening

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...

Flour and Starches

Reformulation

Flour and Starches

Flour is the base of near to all our bakery products. We as bakers have defined even our own way of calculating and comparing our recipes based on flo...

Development and AI

Development and AI

Integrating Artificial Intelligence (AI) into bakery product development offers an array of advantages, but it also presents challenges that should be...

Development in bakery

Development in bakery

Development serves as the bridge between research and practical applications in the bakery sector.

The ideal melting curve of fats and oils.

The ideal melting curve o...

Fats and oils consist of a glycerol molecule that can bind 3 different fatty acids. The type of fatty acid makes that we would classify them as satura...

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 ...

Percentages as Classification

Percentages as Classifica...

 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...

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...

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...

Pre-blending

Pre-blending

Ingredient preblending, a fundamental step in the bakery world. The goal of pre-blending is to achieve a homogeneous composition by carefully mixing d...

Process Improvement through AI

Process Improvement throu...

 It can identify inefficiencies, streamlines production, and accurately predicts consumer demand

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...

Replacing the egg in cake

Cake

Replacing the egg in cake

Vegan is hot and happening. several products egg whites or egg yolks can be easily replaced by other animal based products, such as certain milk prote...

Cost vs Quality

Product challenges

Cost vs Quality

It is the biggest battle of bakers. Cost vs Quality. What can we do to keep the quality high and still keep it affordable for manufactures and consume...

 
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