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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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.
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.
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 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.
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.
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
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.
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 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.
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.
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 ...
When dough pieces stick to the rotary moulder, several factors might be responsible. These include the dough’s moisture content, poor lubricatio...
On average, close to 50% of the total energy is consumed in the first 25-35% of the baking process. Products are entering the oven between 10-35% C an...
With dispersing and dissolving we do not bring any energy and thus an increase in temperature inour dough: we just are aiming for a homogenous, somewh...
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...
Some ingredients must be dissolved during mixing and the particle size influences the mixing time,otherwise these ingredients might still be visible a...
Understanding Viscosity and Rheology. The basics of fat-based and water-based fillings, and delve into the fundamental concepts.
When combing the knowledge and balancing the formulation the shelf life can be extended by lowering the Aw, pH with some additives and packaging.
What are the differences between the kind of cakes. Such as Sponge cake, Pound cake and Muffin. Do they need a different approach in the baking proces...
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...
The nutiscore comprises 2 dimensions: Positive points (+) to the unfavourable and negative points (-) to the favourable.
Acrylamide and processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time....
Size or Shape of Products. Every so often we see that products don’t hold their shape as we intended it to be: Oval biscuits that should haven ...
For the developement of the product. The amount and type of heat which is required to bake a dough piece is diferent from the beginning towards the en...
Fermentation produces amongst some other items carbon dioxide gas or CO2. Fermentation processes can happen more or less spontaneous (like in sourdoug...
various thermodynamic reactions in fats and oils, resulting in unique textures and flavors. The distinctions between these lipids and their specific r...
Most products have been made in the past or currently, so doing an actual ground breaking development can be very challenging.
Maintaining the desired structure and texture of baked goods after baking requires a thorough understanding of the physical and chemical processes tha...
Mixing is a processing step that has various goal, partly depending the product you are planning to make as well as the proces that will follow after ...
With soaring raw material prices, unavailability of certain materials, staff shortage, and an unstable energymarket the challenges of today are massiv...
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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