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.

about Community

Upcoming courses

Recent Bakery Blogs

Puff Pastry

Puff Pastry

Puff Pastry is also known as “Millefeuille” or over thousand layers, depending on the folding technique we apply this is reached after 2,5...

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 ...

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...

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...

Developing cookies with fibre

Cookies & BiscuitsFibres

Developing cookies with f...

For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every ...

Fats and Oils the differences in baking

Fats and Oils the differe...

various thermodynamic reactions in fats and oils, resulting in unique textures and flavors. The distinctions between these lipids and their specific r...

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...

Acrylamide in Baking

AcrylamidenBaking processes

Acrylamide in Baking

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...

Challenges in sugar reduction

Reformulation

Challenges in sugar reduc...

A challenge can be the colouring of the product: monosaccharides colour different to disaccharides and at different temperatures as well.

Fats versus Oils in The Mixing Process

Fats versus Oils in The M...

In baking, fats and oils play a crucial role in the mixing process, and the differences between these lipids are scientifically significant. Here, we ...

Biological leavening

Leavening

Biological leavening

Fermentation produces amongst some other items carbon dioxide gas or CO2. Fermentation processes can happen more or less spontaneous (like in sourdoug...

Sugar sources and functions

Reformulation

Sugar sources and functio...

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...

Functions of fibres in biscuits

Fibres

Functions of fibres in bi...

Fibres are very versatile as you have read in the earlier part of these small articles on them. Fibres have nutritional advantages and with that they ...

Sugars

Reformulation

Sugars

Pastries, cookies and biscuit have a limitation on how much sugar they can handle without compensating for other ingredients such as liquids and fat.

Complexities of preparing fillings

Fillings

Complexities of preparing...

Understanding Viscosity and Rheology. The basics of fat-based and water-based fillings, and delve into the fundamental concepts.

Types of mixing

Types of mixing

Mixing is a processing step that has various goals, partly depending the product you are planning tomake as well as the process that will follow after...

Size or Shape of Products

Proteins

Size or Shape of Products

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 ...

Flour and Starches

Reformulation

Flour and Starches

Flour is the base of near to all our bakery products. We as bakers have defined even our own way of calculating and comparing our recipes based on flo...

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...

Introduction to AI in the bakery industry

Introduction to AI in the...

Artificial Intelligence (AI) has Brought us in a new kind of scientific era for the bakery industry, fundamentally altering processes through data ana...

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