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 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.
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.
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.
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.
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.
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
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.
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.
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.
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...
Size or Shape of Products. Every so often we see that products don’t hold their shape as we intended it to be: Oval biscuits that should haven ...
Sourdough is more than just a mixture of flour and water. It is a living ecosystem in which lactic acid bacteria, acetic acid bacteria. These microbes...
The spread in cookies and biscuits can be caused by numerous ingredients and processing steps. Probably most baking people will know that the amount a...
Nutriscore''the downside''. Nutriscore works on points, where the negatives add points and positives deduct points. This suggest that a lack of certai...
Currants are often soaked before being incorporated into baked goods. This helps prevent them from drawing too much moisture from the dough when added...
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...
Classifying bakery items can be done by categorising them in unsweetened, sweetened or filled products.
Carrageenan based fillings are based on the sugar type galactose and come in three different types: Kappa, Iota and Lambda
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...
The size of the sucrose crystals is important factor to work around that may cause differences in the texture and variation in the dimensions of the p...
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 ...
In laminated processes a known phenomenon is an uneven or undesired schrinkage. The cause of this can be various.
Machine of choice. We've mentioned already a few machines, some might know the differences between them, others not. So we created a simple overview f...
Collapsing is a very common issue in cakes, in particular in the more traditional formulations: without stabilisers, emulsifiers, etc. In those cases ...
With an accepted prototype and/ or reviewed brief the actual development work starts: everything that could be parameterised and modelled in advanced ...
Integrating Artificial Intelligence (AI) into bakery product development offers an array of advantages, but it also presents challenges that should be...
Each fruit that you select to make a filling will behave differently. Pineapple is for ecample rich in the protein / enzyme bromelain, this will break...
In products where egg has a major part of the formulation, it will have several function. In only egg white there are around 40 different proteins and...
The colour of a product is very often its signature. Some products will receive some decorations, where other products require that the crust will giv...
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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