July: Reformulation


In the bakery there are a lot of products that are high in the levels of salt, calories, saturated fat and sugar. From research we know that the possibilities are there to make healthier bakery products that still have a good taste and keep a reasonable shelf life.

Bakery Academy will explain four topics of different directions of reformulation:

  • fats and oils
  • nutriscore in bread
  • calorie reduction in biscuits
  • reduction of sugar in cake

If you have any questions about reformulation or if you need support in your bakery journey. Then contact the bakery expert and get a free consult.

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Quality inspection example

A quality inspection example. Bakery Academy is showing how such inspection example would look like, there is however much in ‘the eye of the beholder’.…

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Fats and oils in bakery

Fats and oils in bakery. They are tremendously important for many of our products. Most of you will now that fats and oils come with…

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From nutriscore B to A in bread

What is a nutriscore? First of all it is good to understand that locally certain different rules apply to Nutriscore due to local eating habits.…

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Calorie reduction in biscuits

For calorie reduction in biscuits you first need to know about the basics. Regular biscuits are containing approximately per 100, gram 460 Kcal. Where fats…

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Reduction of sugar in cake

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.…

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Developing cookies with fibre

For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every manufacturer is…

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  • Reduction of sugar, and dry products.
  • Cutting calories in biscuits.
  • From nutriscore X to an A/B in white bread.
  • Explained: fats & oils.



  • What is quality?
  • Stages of quality management.
  • Quality inspections.
  • Notable quality inspections.



  • Types of proteins.
  • Protein classification.
  • Functions.
  • Developing products with protein.


Shelf life

  • Moulds.
  • Flavours and Textures.
  • Prognosis on shelf life.
  • Environmental factors.