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 


Functions of fibres in biscuits

Fibres

Functions of fibres in bi...

Fibres are very versatile as you have read in the earlier part of these small articles on them. Fibres have nutritional advantages and with that they ...

Mixers and Application

Mixing

Mixers and Application

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...

E number reduction

Product challenges

E number reduction

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...

Physical and Mechanical leavening

Leavening

Physical and Mechanical l...

By physical leavening we talk about the availability of liquids. What happens is upon heating of bakery products during proofing or baking water and o...

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 ...

What are proteins?

Proteins

What are proteins?

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...

Internal factors of shelf life

Product challengesShelf life

Internal factors of shelf...

Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa...

Fats

Reformulation

Fats

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.

Acidulants: Leavening acids

Leavening

Acidulants: Leavening aci...

Acidulants activate CO2 development of the baking salts and are used to adjust the pH of the final products. It is possible to get a faster or slower ...

Getting the right colour in bakery products.

Baking processes

Getting the right colour ...

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...

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...

Process Improvement through AI

Process Improvement throu...

 It can identify inefficiencies, streamlines production, and accurately predicts consumer demand

Energy or Air

Energy or Air

With dispersing and dissolving we do not bring any energy and thus an increase in temperature inour dough: we just are aiming for a homogenous, somewh...

Shelflife and clean label

Product challenges

Shelflife and clean label

Certain emulsifiers can be replaced by using enzymes that open up the functionality of the present starches, proteins and lipids in a formulation and ...

Liquids in baking

Reformulation

Liquids in baking

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 ...

Flour and Starches

Reformulation

Flour and Starches

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...

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...

External factors of shelf life

Quality in bakeryShelf life

External factors of shelf...

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...

Challenge of the biscuits.

Cookies & Biscuits

Challenge of the biscuits...

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...

Liquid sugars

Reformulation

Liquid sugars

Liquid sugar can have about 67% sucrose content, sometimes a little bit of invert is added to delay sugar recrystallisation. Different saccharide sour...

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