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.

about Community

Recent Bakery Blogs 


Today's challenges in bakery

Baking processes

Today's challenges in...

With soaring raw material prices, unavailability of certain materials, staff shortage, and an unstable energymarket the challenges of today are massiv...

Temperatures and mixing interactions

Mixing

Temperatures and mixing i...

Each kind of dough has its ideal temperature range, for the optimum quality and machinability. Ideal dough temperatures must be established and the po...

Nutriscore ''the good side''

Reformulation

Nutriscore ''the ...

As the contradiction wants: the positives deducts points to improve the total outcome towards hopefully as close to zero as possible. That would mean ...

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...

Improving shelf life

Product challengesShelf life

Improving shelf life

Improving shelf life and it’s hurdles. When projecting the spores, bacteria, moulds and yeast to be the runners in an estafette final. It will b...

Quality inspection example

Quality in bakery

Quality inspection exampl...

A quality inspection example. Bakery Academy is showing how such inspection example would look like, there is however much in ‘the eye of the be...

acrylamides guideline

AcrylamidenBaking processesProduct challenges

acrylamides guideline

Acrylamides guideline. A helpfull toolbox was created. Called the CIAA Acrylamide toolbox. Several options were proposed in this toolbox. Investigate ...

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...

Alginate based fillings

Fillings

Alginate based fillings

The structure of alginate consists of a linear combination of 2 acids: mannuronic and guluronic acid; depending on the type and region of the seaweed ...

Score calculation

Reformulation

Score calculation

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

Checking

Cookies & BiscuitsProduct challenges

Checking

Checked biscuits have small cracks or hairlines in them, sometimes hardly visible. Problem appears mostly in short period after packaging, when openin...

Ph in bakery products. What it says.

Baking processes

Ph in bakery products. Wh...

Many of the products we consume fresh have a short period of fitness for consumption. This can be due to the fact that we need to eat products warm or...

Quality management

Quality in bakery

Quality management

For quality management there are severel stages. When bakers start to make a product, they test/ taste it themselves and once reasonably satisfied the...

Outsourcing of productions

Outsourcing of production...

When companies grow with a product or even consider outsourcing of productions they rcognise very often what they would call: critical process quality...

History of sugar

Reformulation

History of sugar

Initially sugar was not present and honey and milk had to be used to create the more indulgent products.

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...

Layering

Product challenges

Layering

In lamination one the key elements is to control, whilst obtaining a good and strong dough. By extending the dough and thus reducing the thickness. Pa...

Product development

Baking processes

Product development

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...

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...

Complete, pre or concentrated mixes?

Mixing

Complete, pre or concentr...

Mixes are being sold in different ways. A complete mix where you just ad water. A premix where you add egg, fat that is sometimes part of flour a...

 
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