October: Proteins

Getting enough or getting the right nutrients from foods. Nutrients provide energy such as for carbohydrates, lipids, proteins and fats. In this issue we will zoom in on the proteins.

Below are some health benefits you can gain from enriching proteins in your daily life:

  • Muscle gain
  • Prevent Osteoporosis
  • Satiety
  • Blood pressure
  • Cholesterol

This trend of proteins…… how do we translate this to bakery products?

We all know the protein bars. But what will happen if we want to enrich biscuits or cake with different kinds of protein. In the month of October Bakery Academy will explain:

What are proteins - Protein classification - Protein functions - Developing product with protein

Need to know more? Feel free to contact us.

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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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…

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In lamination one the key elements is to control, whilst obtaining a good and strong dough. By extending the dough and thus reducing the thickness.…

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  • 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.