Boost your bakery’s performanceTraining • Consultancy • Process Optimization • Product Development
We help bakeries worldwide improve quality, efficiency, and innovation. With hands-on expertise and cutting-edge solutions, we make your bakery stronger — from recipe to production line.
At Bakery Academy, we combine passion for baking with practical expertise to help bakeries solve challenges and grow. Our consultants have decades of experience in industrial production (300–3000 kg/hr), R&D, and product innovation.
We bridge science and practice, giving you practical solutions you can apply immediately in your bakery.
As an entrepreneur you want to optimise the production process within your company as much as possible.
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For when you don’t have the time, capacity or knowledge to innovate.
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In our bakery training programs, we start with the basics of bakery products, fillings and processes.
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Let’s work together to improve your products, processes, and performance.
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This intensive and hands-on course is designed for experienced professionals who want to deepen their knowledge and skills in preparing various types of foam cakes
Gain insight into the principles and techniques behind bread-making and get to understand the subtle changes necessary to bake quality bread. By blending theory with practice, you’ll develop not only a solid grasp of ingredient interactions but also the ability to apply this knowledge in your own products.
Perfect for those new to the bakery scene, our course breaks down complex concepts into easily digestible modules. Learn to understand diverse biscuits in this hands-on course. Explore ingredients, doughs, mixing and baking methods. Enroll now and become a true biscuit specialist! Maximize the value of your training with an additional day! Use this time to dive deeper into the topics that directly impact your work, get answers to your specific questions, and address challenges with expert guidance. Simple, effective, and tailored to your needs.
This course equips bakers with both the theoretical knowledge and practical skills for various filling types. From understanding ingredient interactions to controlling texture, stability, and flavor balance, this training is designed to help bakeries learn the techniques necessary to optimize these fillings for production.
This course will extend the knowledge of Puff and Danish pastry, like apple turnovers, vol-au-vent, croissant and maple-pecan danish. The attendee wil learn to understand the product matrixes and interactions and try to bring this into practice. Participants are expect to have some experience in baking and process handling.
This course focuses on reformulating critical macro ingredients, such as sugar, fat, and sodium reduction and on enriching with healthier ingredients such as fibres and proteins enabling you to create bakery products for health-conscious options with minimal compromising on taste or quality.
Explore crackers in our bakery course, covering classifications to troubleshooting industrial issues. Delve into the science of crafting crackers, emphasizing lamination processes, key ingredients, and practical techniques. Learn to tackle challenges like inconsistency in thickness, cracking and breaking and uneven baking. Whether you're a novice baker or seasoned pro, our course equips you with the knowledge and skills in cracker-making.
Welcome to the Cookies and Biscuits course! Dive into product classifications with hands-on Rotary Moulding and Spread Tests. Explore diverse textures through Hard and Soft Biscuit tastings. Uncover the science of formulation, experimenting with flour, fat, sugar, eggs, and more. Achieve Personal Targets in crafting through iterative recipe adjustments. Engage in practical sessions, from dough-making to yeast fermentation activities. This course, blending theory and practice, hones your skills to create diverse cookies and biscuits.
This course will extend the knowledge of the attendees to reformate their bakery products to understand different parameters to reach a desired shelf life. For availability, please contact Bakery Academy by clicking on the envelope icon below on your screen.
Reducing or replacing eggs in bakery products can introduce various challenges, as eggs contribute critical functional properties such as structure, moisture, leavening, and flavor. Troubleshooting issues related to egg reduction involves addressing concerns in texture, binding, leavening, flavor, moisture content, color, and structural integrity.
Biscuits can be made in different processes, one is a system where a rotary moulder is being used and the dough is quite crumbly. Without the pressure...
Have you ever wondered why your dough or batter weight varies, or why your rotary moulder sometimes produces incomplete products? These challenges can...
If we take sugar in the broader sense of meaning sugar can come from different plant based materials and some animal based products. What they all hav...
If we zoom in, to the difference between biscuit doughs and cracker doughs. We see generically that crackers contain between 5-29 units of fat compare...
Carrageenan based fillings are based on the sugar type galactose and come in three different types: Kappa, Iota and Lambda
What is critical for my product quality from a processing point of view? Cutting our product and process in smaller pieces and identifying its k...
When developing a product with proteins we must be aware that the guidelines for protein enrichment and claims are a bit different. A product that is ...
The shelf life of baked goods hinges significantly on the oxidative stability of the fats and oils utilized in their production. Fats, such as butter ...
Proteins are building blocks. This is however a very simplified view on proteins. In making it hopefully not too complex, we can say that proteins are...
Integrating Artificial Intelligence (AI) into bakery product development offers an array of advantages, but it also presents challenges that should be...
When mixing equipment is acquired, it must be clear which types of dough must be prepared, what the volume per batch is, the number of batches per hou...
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...
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. What is a l...
Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa...
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 just to bake a...
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...
During premixing and transportation, one can also employ the method of flour and meal cooling or heating. When flour is transported with warm or cold ...
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...
By physical leavening we talk about the availability of liquids. What happens is upon heating of bakery products during proofing or baking water and o...
In cakes more liquids lead (unless overdose) to a finer pore structure and tenderness. In cookies to increase in spread and frequently to thinner and ...
We combine hands-on bakery expertise with training, consultancy, and process optimization. This approach reduces waste, boosts efficiency, and improves product quality.
Yes. Our training programs are tailored to your team’s needs — from beginners to experienced product technologists.
Absolutely. We guide bakeries in moving from small-scale to large-scale production with automation and advanced process controls.
We support all types — from small artisanal bakeries to large industrial producers — in improving products, processes, and innovation.
Simply book a consultation through our website. We’ll assess your needs and design a solution to fit your bakery’s goals.
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