Improve your bakery performancewith the experts from Bakery Academy
With passion creating, driving and transferringknowledge in the art of baking
A privately funded group of consultants who makes bakery science & technology accessible and applicable for you! Innovating with practice and science. Enabling (industrial)bakeries in growth or expansion.
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
Join our community for sharing knowledge and find all our insights about the Baking.
We believe in your
As Bakery Academy we believe in your unique local ingredients and recipes. This results in product with a taste and appreciation which is unique for your business. We believe that we can facilitate you too in desired growth and expansion of your business. We have successfully proved that all in a variety of clients all over the world. Where with respect to (local) recipes, processes and ingredients traditional and surprising new products are now being produced according to the highest European production standards. Together with your people developing, transferring and maintaining the same or better quality and taste throughout the process: practical advices, hands-on, remotely coaching and training on the job.
We are a group of entrepreneurial, hands-on bakery consultants, who work worldwide. Practical, eager and with passion making bakery science & technology accessible and applicable for you. Amongst the variety of our customers are raw material suppliers, industrial bakeries and bakery institutes. Part of our vast experience and knowledge is being captured in our blogs.
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...
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...
Collapsing is a very common issue in cakes, in particular in the more traditional formulations: without stabilisers, emulsifiers, etc. In those cases ...
Cookies & 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...
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