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 Academy, your bakery expert in training and consultancy







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


Bakery Academy: Expertise & Offerings


  • 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

Internal factors of shelf life

Internal factors of shelf...

Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa...

Complete, pre or concentrated mixes?

Complete, pre or concentr...

Mixes are being sold in different ways. A complete mix where you just ad water. A premix where you add egg, fat that is sometimes part of flour a...

Stickey products

Stickey products

Stickey products on the oven belt. Occasionally products tend to stick to a wiremesh belt. Which after release causes the product to damage partly or...

Ph in bakery products. What it says.

Ph in bakery products. Wh...

Many of the products we consume fresh have a short period of fitness for consumption. This can be due to the fact that we need to eat products warm or...

Egg free formulations

Egg free formulations

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

Pre-blending

Pre-blending

Ingredient preblending, a fundamental step in the bakery world. The goal of pre-blending is to achieve a homogeneous composition by carefully mixing d...

Scaling Impact: Ingredients & Shelf Life Challenges

Scaling Impact: Ingredien...

A key aspect of scaling up is that volumes also tend to increase. As a consequence sometimes ingredients can’t keep up with the volume and alter...

Nutriscore ''the good side''

Nutriscore ''the ...

As the contradiction wants: the positives deducts points to improve the total outcome towards hopefully as close to zero as possible. That would mean ...

The process of 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 ...

Yeasted laminated doughs

Yeasted laminated doughs

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

External factors of shelf life

External factors of shelf...

The external factors of shelf life. All bakery products are stored for a short or longer period of time. The temperature at which this is being done v...

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...

Mixing action

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...

Egg products

Egg products

We see eggs dominiantly in Cakes (family/pound, sponge cakes and muffins). As well as cookies and biscuits, but also croissants, puff pastries and bre...

Fats vs Oils: Structure Retention After Baking

Fats vs Oils: Structure R...

Maintaining the desired structure and texture of baked goods after baking requires a thorough understanding of the physical and chemical processes tha...

E number reduction

E number reduction

Is it the ingredient we wont't want it to be in there, or is it the way it is produced (chemically/not sustainable), or are we in princible ok. But no...

Your own mix

Your own mix

Developing a new product is hard work: very often trial and error, EUREKA's and disappointments until a result can be brought to the market. As a deve...

Apples

Apples

When rehydrating dried apples for fillings, the right amount of water or sugar syrup must be added to ensure they remain edible without compromising t...

Quality inspection example

Quality inspection exampl...

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

Advanced techniques in filling preperation.

Advanced techniques in fi...

Advanced concepts such as syneresis and the use of hydrocolloids. These elements play a significant role in achieving the right consistency and stabil...