When you grew up
in an industrial bakery (Vast Banket) it is almost naturally that baking
becomes a passion. As I (Jos Vast, Founder) grew up next to the business of my
family, Vast Banket, I was already around in an industrial bakery as soon as I
could walk. Working in the family business gave me the opportunity to
experience different kind of functions in bakery. From working on extruding
lines, laminators and supporting on setting up new production plants.
In my twenties I was part of the management team because of
my study background as Science & Business Management. But my real passion stayed
with the baking processes. So I found my place at R&D and Quality. Being at this position I realized that the
R&D department did a lot of troubleshooting instead of innovate or developing
new bakery products. And so my first idea of Bakery Academy grew.
My ideal was an environment where science and experience of
baking can work together in creating better products and processes. An academic background and approach and combining
that with Bakery, created our business name: Bakery Academy.
Founded in 2009 with the idea of bringing more practical
knowledge to the industrial bakeries.
The first year, Bakery Academy did a lot f desk research and
filled in interim positions at several companies. In 2011 we set up our own
little research bakery in a space of 12m2 next to our private house. Not much
later the bakery was to small, and so it was time to move to a bigger property
where we have enough space to expand. A Bakery Innovation Centre of 400m2, with
a stockroom for raw materials, large equipment and a knowledge library.
Because of the innovation centre we can continue to develop
our knowledge and stay up to date with the latest food trends.
Academy focused dominantly on health related developments and improving bakery
products to today’s requirements such as:
the foundation of many other developments that we conduct in our own
academy has applied these concepts in every type of bakery products. Cakes,
Biscuits, Bread, Crackers, Laminated, Fillings and glazes, Eclairs, Wafers and
waffles, Pastry, Cookies and Premixes.
research projects and our experiences of the industrial bakery. Customers came
for related assignments for developments of products and applying them on a
industrial scale. Which have resulted in several service areas to support
bakeries. Training and education, External R&D, Process improvement and
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