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.
about process improvement
For when you don’t have the time, capacity or knowledge to innovate.
about Research & development
In our bakery training programs, we start with the basics of bakery products, fillings and processes.
about Training and education
Let’s work together to improve your products, processes, and performance.
📅 Book your consultation today.
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 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.
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.
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.
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 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.
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.
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...
Is it possible to develop a vegan cupcake with 4-6 months of shelf life. Or what is the maximum amout of fibre we can put in a cookie or biscuit, with...
When dough pieces stick to the rotary moulder, several factors might be responsible. These include the dough’s moisture content, poor lubricatio...
On average, close to 50% of the total energy is consumed in the first 25-35% of the baking process. Products are entering the oven between 10-35% C an...
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 ...
Have you ever wondered why your dough or batter weight varies, or why your rotary moulder sometimes produces incomplete products? These challenges can...
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...
various thermodynamic reactions in fats and oils, resulting in unique textures and flavors. The distinctions between these lipids and their specific r...
Additives in cake. With the arrival of additives for cake almost everyone can now make cake. Emulsifiers help to make that air is stabilised and Leave...
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...
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...
With dispersing and dissolving we do not bring any energy and thus an increase in temperature inour dough: we just are aiming for a homogenous, somewh...
Product waste is often reused, bringing various benefits. For instance, in cookies and biscuits, waste is utilized to control the spread and thickness...
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...
Ingredient preblending, a fundamental step in the bakery world. The goal of pre-blending is to achieve a homogeneous composition by carefully mixing d...
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...
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...
Quality expectations are different for every situation. For that we need quality inspections of products and processes. These inspections are done by ...
Acrylamide and ingredient choices. Theoretically it should be possible to select for certain products where no or low fermentation times are being use...
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...
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.
The item has been added to your shopping cart.
The item has been added to your quotation