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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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
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.
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.
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.
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.
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.
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.
First of all the quality of your ingredients might change when you buy inbulk. Secondly scaling up from artisanel to (semi) industrial can lead to les...
Advanced concepts such as syneresis and the use of hydrocolloids. These elements play a significant role in achieving the right consistency and stabil...
Fermentation produces amongst some other items carbon dioxide gas or CO2. Fermentation processes can happen more or less spontaneous (like in sourdoug...
A key aspect of scaling up is that volumes also tend to increase. As a consequence sometimes ingredients can’t keep up with the volume and alter...
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...
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 ...
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...
New plant based sweeteners as stable alternatives we could consider formulating with them.
Dried apricots, cranberries, and ginger are commonly used in cakes, cookies, and other bakery products. Since they are dried, they can alter the dough...
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 ...
The transition from artisanal to industrial production requires a refined fermentation processes. Especially with sourdough, precise tuning of paramet...
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...
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...
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...
Most products have been made in the past or currently, so doing an actual ground breaking development can be very challenging.
Reducing a fat (harder, shortening, butter or margarine) the crumb of a cake might become a bit more coarser, but we see an increase in volume.
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...
If condensation inside the product packaging has happened there are certain so called micro climates in and on the product that facilitate change.
Product waste is often reused, bringing various benefits. For instance, in cookies and biscuits, waste is utilized to control the spread and thickness...
When replacing eggs, the challenge lies in the fact that multiple functions needs to be replaced. For example in cakes, we use binding / hydration, ai...
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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