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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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 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
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 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.
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.
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.
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.
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.
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 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.
Acrylamide and processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time....
Certain emulsifiers can be replaced by using enzymes that open up the functionality of the present starches, proteins and lipids in a formulation and ...
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...
When combing the knowledge and balancing the formulation the shelf life can be extended by lowering the Aw, pH with some additives and packaging.
Proteins are building blocks. This is however a very simplified view on proteins. In making it hopefully not too complex, we can say that proteins are...
Nutriscore''the downside''. Nutriscore works on points, where the negatives add points and positives deduct points. This suggest that a lack of certai...
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...
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...
The shelf life of baked goods hinges significantly on the oxidative stability of the fats and oils utilized in their production. Fats, such as butter ...
Have you ever wondered why your dough or batter weight varies, or why your rotary moulder sometimes produces incomplete products? These challenges can...
Challenges during vegan based formulation. With selecting the right combination of ingredients, often offnotes coming from certain plantbased proteins...
Sourdough is more than just a mixture of flour and water. It is a living ecosystem in which lactic acid bacteria, acetic acid bacteria. These microbes...
Maintaining the desired structure and texture of baked goods after baking requires a thorough understanding of the physical and chemical processes tha...
Lamination is a folding technique of dough to define this short and broad at the same time. Folding in general is applied in bread processes in variou...
The colour of a product is very often its signature. Some products will receive some decorations, where other products require that the crust will giv...
In baking, fats and oils play a crucial role in the mixing process, and the differences between these lipids are scientifically significant. Here, we ...
A tailored formulation / recipe. Nowadays it can already be done with lower volumes. The lower the volume, the higher the cost will bee as a tailored ...
Acrylamide in baking. From a processing point of view, the way products are baked are vital. Considered from a product as well as an Acrylamide perspe...
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 ...
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...
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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