Improve your bakery performance
with the experts from
Bakery Academy

With passion creating, driving and transferring
knowledge in the art of baking

  • Unlimited articles & blogs
  • Access to the forums
Bakery Academy, your Bakery Expert | It's all in the Baking
  • Training & Education
  • Consultancy & Coaching

Welcome at Bakery Academy

Are you seeking guidance for improving your product or bakery?

As a baker, do you frequently encounter issues with your products or production processes, such as waste or variations in product weight? Do you lack the fresh perspective due to chronic time constraints? Are you searching for an efficient and affordable solution to address these challenges?

At Bakery Academy, we are dedicated to supporting bakeries in achieving operational excellence through cutting-edge technology, innovative product development, and streamlined processes. Our consultancy services are tailored to elevate your bakery to new levels by enhancing efficiency, reducing costs, and enhancing quality.

With our extensive experience in the bakery industry, we understand the complexity of bakery operations and the daily challenges you face. Our consultants have all worked in industrial bakery production, operating and improving lines ranging from 300 to 3000 kg/hr. They have also served as R&D or NPD bakery technologists, introducing products on existing or new production lines.

By combining practical bakery expertise with science and technology, we offer an academic approach that enables you to apply this knowledge in your bakery practice effectively.

That's why, at Bakery Academy, we provide an accessible way to access high-quality knowledge and services that can help you enhance your products and optimize your production processes

Bakery science & technology available and applicable for you. 

Always within easy reach, anytime, anywhere.Bakery science & technology available and applicable for you. 

Always within easy reach, anytime, anywhere.

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Bakery Academy, your Bakery Expert | It's all in the Baking

Our Services


  • Bakery Product Technology and Development: We provide expert guidance and support in developing new and exciting bakery products that meet market demands and strengthen your brand.
  • Process Optimization: Our consultants analyze your current production processes and identify opportunities for improvement, such as reducing waste, increasing efficiency, and enhancing overall product quality.
  • Technological Implementation: We specialize in facilitating the transition of bakery products from small-scale ovens to industrial-grade ones, integrating automation systems and advanced production controls.
  • Research and Development: Our team specializes in troubleshooting challenges within bakery product development by researching new technologies. We offer customized solutions designed to address specific issues within your bakery products.
  • Educational Programs: From starters to product technologists, we provide customized training programs and courses designed to equip your team with the essential skills and knowledge required in the bakery industry.
  • Coaching and Mentoring: Our experienced consultants provide personalized guidance and mentoring to your team to enhance their capabilities and performance, fostering a culture of continuous learning.


Transform Your Bakery Business  "Book Your Consultation Today!"

At Bakery Academy, we strive to be your partner in success, providing you with the expertise and support needed to thrive in the modern bakery industry. Contact us today to discover how we can help you achieve your goals.
Bakery Academy, your Bakery Expert | It's all in the Baking
Process improvement

As an entrepreneur you want to optimise the production process within your company as much as possible.

about process improvement

Bakery Academy, your Bakery Expert | It's all in the Baking
Research & development

For when you don’t have the time, capacity or knowledge to innovate.

about Research & development

Bakery Academy, your Bakery Expert | It's all in the Baking
Training & education

In our bakery training programs, we start with the basics of bakery products, fillings and processes.

about Training and education

Bakery Academy, your Bakery Expert | It's all in the Baking
Community

Join our community for sharing knowledge and find all our insights about the Baking.

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Upcoming courses

Recent Bakery Blogs

The process of mixing

Mixing

The process of mixing

Mixing is a processing step that has various goal, partly depending the product you are planning to make as well as the proces that will follow after ...

Classification and quality control

Classification and qualit...

Classifying bakery products is essential for quality control and consumer satisfaction. Bakery products are commonly classified into various categorie...

Collapsing of cakes

CakeProduct challenges

Collapsing of cakes

Collapsing is a very common issue in cakes, in particular in the more traditional formulations: without stabilisers, emulsifiers, etc. In those cases ...

Weight variances in laminated processes

Baking processes

Weight variances in lamin...

In laminated processes a known phenomenon is an uneven or undesired schrinkage. The cause of this can be various.

Development and AI

Development and AI

Integrating Artificial Intelligence (AI) into bakery product development offers an array of advantages, but it also presents challenges that should be...

Egg free formulations

Reformulation

Egg free formulations

Challenges during vegan based formulation. With selecting the right combination of ingredients, often offnotes coming from certain plantbased proteins...

Today's challenges in bakery

Baking processes

Today's challenges in...

With soaring raw material prices, unavailability of certain materials, staff shortage, and an unstable energymarket the challenges of today are massiv...

Acrylamide and processing

Acrylamiden

Acrylamide and processing

Acrylamide and processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time....

Quality expectations

Quality in bakery

Quality expectations

Quality expectations are different for every situation. For that we need quality inspections of products and processes. These inspections are done by ...

Implementation of Research and Development

Implementation of Researc...

To effectively understand and foster growth within companies in the bakery sector, it is crucial to analyze both organizational structures and the imp...

Product development

Baking processes

Product development

For the developement of the product. The amount and type of heat which is required to bake a dough piece is diferent from the beginning towards the en...

Scaling up with the right formulation

Baking processes

Scaling up with the right...

First of all the quality of your ingredients might change when you buy inbulk. Secondly scaling up from artisanel to (semi) industrial can lead to les...

Products in production

Products in production

For efficiency and efficacy reasons alone it is to good to understand the flow of how the product is made. Dividing every step along the way and cateo...

Mixing action

Mixing

Mixing action

As with the order of raw materials, the order of mixing has a huge influence. it is therfore that different stages of mixing are being considered, dep...

What is quality

Quality in bakery

What is 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...

The ideal melting curve of fats and oils.

The ideal melting curve o...

Fats and oils consist of a glycerol molecule that can bind 3 different fatty acids. The type of fatty acid makes that we would classify them as satura...

Crackers

Crackers

Crackers tend to be perceived quite differently; however in essence it is like a puff pastry or croissant product, but with a ‘poorer’ for...

Spoilage types in shelf life

Product challengesShelf life

Spoilage types in shelf l...

Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorg...

Energy or Air

Energy or Air

With dispersing and dissolving we do not bring any energy and thus an increase in temperature inour dough: we just are aiming for a homogenous, somewh...

Outsourcing of productions

Outsourcing of production...

When companies grow with a product or even consider outsourcing of productions they rcognise very often what they would call: critical process quality...