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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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 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
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 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.
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.
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 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.
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.
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...
Clean label. Flour, Sugar, Butter, Eggs, Milk and Salt can all be considered to be ingredients that are: Recognisable, Commenly known and traditional ...
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...
Understanding Viscosity and Rheology. The basics of fat-based and water-based fillings, and delve into the fundamental concepts.
In products where egg has a major part of the formulation, it will have several function. In only egg white there are around 40 different proteins and...
Perceiving a product to be of high quality. Many ‘purist’ bakers would express that this product resembles how it was made in the past. Or...
Dried apricots, cranberries, and ginger are commonly used in cakes, cookies, and other bakery products. Since they are dried, they can alter the dough...
Ingredients can behave differently in larger quantities, and the texture, flavor, and appearance of products may shift. Simple things as environmental...
Product waste is often reused, bringing various benefits. For instance, in cookies and biscuits, waste is utilized to control the spread and thickness...
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...
Is it the ingredient we wont't want it to be in there, or is it the way it is produced (chemically/not sustainable), or are we in princible ok. But no...
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...
To effectively understand and foster growth within companies in the bakery sector, it is crucial to analyze both organizational structures and the imp...
It can identify inefficiencies, streamlines production, and accurately predicts consumer demand
Acrylamide guideline. A helpfull toolbox was created. Called the CIAA Acrylamide toolbox. Several options were proposed in this toolbox. Investigate a...
When dough pieces stick to the rotary moulder, several factors might be responsible. These include the dough’s moisture content, poor lubricatio...
Liquid sugar can have about 67% sucrose content, sometimes a little bit of invert is added to delay sugar recrystallisation. Different saccharide sour...
Acrylamide and processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time....
If we take sugar in the broader sense of meaning sugar can come from different plant based materials and some animal based products. What they all hav...
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...
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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