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.
about process improvement
For when you don’t have the time, capacity or knowledge to innovate.
about Research & development
In our bakery training programs, we start with the basics of bakery products, fillings and processes.
about Training and education
Let’s work together to improve your products, processes, and performance.
📅 Book your consultation today.
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.
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.
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.
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.
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.
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 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
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.
Nutriscore''the downside''. Nutriscore works on points, where the negatives add points and positives deduct points. This suggest that a lack of certai...
Artificial Intelligence (AI) has Brought us in a new kind of scientific era for the bakery industry, fundamentally altering processes through data ana...
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...
Understanding Viscosity and Rheology. The basics of fat-based and water-based fillings, and delve into the fundamental concepts.
If we zoom in, to the difference between biscuit doughs and cracker doughs. We see generically that crackers contain between 5-29 units of fat compare...
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...
Carrageenan based fillings are based on the sugar type galactose and come in three different types: Kappa, Iota and Lambda
Challenges during vegan based formulation. With selecting the right combination of ingredients, often offnotes coming from certain plantbased proteins...
The transition from artisanal to industrial production requires a refined fermentation processes. Especially with sourdough, precise tuning of paramet...
The external factors of shelf life. All bakery products are stored for a short or longer period of time. The temperature at which this is being done v...
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...
Acrylamide and ingredient choices. Theoretically it should be possible to select for certain products where no or low fermentation times are being use...
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 ...
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...
When mixing equipment is acquired, it must be clear which types of dough must be prepared, what the volume per batch is, the number of batches per hou...
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...
Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa...
With the reduction of sugar in cake you need to know. That sugar in most cakes sugar is somewhere between 23-30% of the total formulation. What is a l...
In baker's percentage, the weight of the flour is always 100%, and the total percent of all the other ingredients is always greater than 100%. T...
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 ...
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.
The item has been added to your shopping cart.
The item has been added to your quotation