September: Quality in bakery

Quality

Perceiving a product to be of high quality. Many ‘purist’ bakers would express that this product resembles how it was made in the past. Or how it should be with a superior taste and appearance. In the bakery industry there are several challenges that you need to take into account.

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

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

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

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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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Challenges of enrichment: Psyllium / hardness.

As fibres are products of nature, we can’t design them 100% to our liking; of course the larger fibre length can be (mechanically) shortened and…

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Functions of fibres

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…

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Soluble and Insoluble fibres

Fibres can roughly be divided in soluble and insoluble fibres; although it is much more complex than that. Soluble fibres, as the name suggests, dissolves…

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September

Quality

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

October

Proteins

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

November

Shelf life

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