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 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 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 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
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.
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.
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 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.
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.
Ingredients can behave differently in larger quantities, and the texture, flavor, and appearance of products may shift. Simple things as environmental...
Acrylamide in baking. From a processing point of view, the way products are baked are vital. Considered from a product as well as an Acrylamide perspe...
Understanding Viscosity and Rheology. The basics of fat-based and water-based fillings, and delve into the fundamental concepts.
Acidulants activate CO2 development of the baking salts and are used to adjust the pH of the final products. It is possible to get a faster or slower ...
As the contradiction wants: the positives deducts points to improve the total outcome towards hopefully as close to zero as possible. That would mean ...
Lamination is a folding technique of dough to define this short and broad at the same time. Folding in general is applied in bread processes in variou...
Clean label. Flour, Sugar, Butter, Eggs, Milk and Salt can all be considered to be ingredients that are: Recognisable, Commenly known and traditional ...
Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa...
For the basics of cake, before the time of emulsifiers and leavening agents. The natural ingredients had to be used in such a way that they were in th...
The use of chemical leavening is of all day and ages and sometimes shaped by traditions. Due to convenience sometimes certain leavening agents are rep...
Carrageenan based fillings are based on the sugar type galactose and come in three different types: Kappa, Iota and Lambda
In laminated processes a known phenomenon is an uneven or undesired schrinkage. The cause of this can be various.
A tailored formulation / recipe. Nowadays it can already be done with lower volumes. The lower the volume, the higher the cost will bee as a tailored ...
When replacing eggs, the challenge lies in the fact that multiple functions needs to be replaced. For example in cakes, we use binding / hydration, ai...
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...
Each kind of dough has its ideal temperature range, for the optimum quality and machinability. Ideal dough temperatures must be established and the po...
Bakeries can perform premixing themselves or allowing the small materials to be premixed by the supply industry. In other words create a mixture of ra...
Products sticking to the mould. It sometimes happens that when baking cakes, albeit cupcakes or family cakes/ loaf cakes, they just stick to the mould...
Proteins can be classified in many ways and in the same manner for some protein is just protein. Protein comes from a specific source or category (e.g...
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...
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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