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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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.
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.
Cookies & BiscuitsFrom crumbly shortbread to hard sheeted biscuits: understand why every dough type needs its own formulation, forming route and baking profile. In 4 hands-on days you work with rotary moulding, wire-cut and sheeting, run spread and formulation tests, learn to diagnose checking, spread and colour issues, and set — and reach — your own personal product target. Includes an online pre-module and a take-home booklet.For production, R&D and application professionals. Max. 8 participants.
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.
Shelf Life 2.0 — Staling, Spoilage & Enzymes Every bakery product runs on three clocks: texture, microbiology and chemistry. In this 4-day course you learn which clock stops first in your product — and how to slow it down. We go deep into starch retrogradation and the enzymes that control it (maltogenic and intermediate-thermostable amylases, lipases, xylanases), combine them with water activity, pH, preservatives and clean-label alternatives, and finish with a shelf-life test plan for your own product. Practical work on bread and cake, using pre-aged samples so you measure staling during the course itself. Optional fifth day: shelf-life clinic for your own products. For R&D, NPD, application and QA professionals. Max. 8 participants.
Why does the same recipe behave differently every flour delivery? In 4 days you learn to read flour specifications (farinograph, Falling Number, W-value), steer fermentation and dough development, and use enzymes, ascorbic acid and emulsifiers as targeted improvers. Bring your own flour and product: the final day is a troubleshooting clinic on your own raw materials.
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.
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.
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.
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 ...
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...
In laminated processes a known phenomenon is an uneven or undesired schrinkage. The cause of this can be various.
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...
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...
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 ...
What is critical for my product quality from a processing point of view? Cutting our product and process in smaller pieces and identifying its k...
. Recycle trimmings into new dough batches, ensuring no quality compromise.
Bakeries can perform premixing themselves or allowing the small materials to be premixed by the supply industry. In other words create a mixture of ra...
Advanced concepts such as syneresis and the use of hydrocolloids. These elements play a significant role in achieving the right consistency and stabil...
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...
Most products have been made in the past or currently, so doing an actual ground breaking development can be very challenging.
What is a nutriscore? Nutriscore is a food choice logo. It is an image on the front of food packaging. Nutriscore gives the composition of a product a...
Additives in cake. With the arrival of additives for cake almost everyone can now make cake. Emulsifiers help to make that air is stabilised and Leave...
An explanation of the microbial composition of sourdough, lactic acid bacteria vs. wild yeasts and how this varies depending on flour type and ferment...
Liquid sugar can have about 67% sucrose content, sometimes a little bit of invert is added to delay sugar recrystallisation. Different saccharide sour...
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 use of chemical leavening is of all day and ages and sometimes shaped by traditions. Due to convenience sometimes certain leavening agents are rep...
A challenge can be the colouring of the product: monosaccharides colour different to disaccharides and at different temperatures as well.
A premium cookie is not created by simply adding more butter or sugar, but by controlling temperature, resting time and ingredient balance. A long col...
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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