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 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.
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 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.
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 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.
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 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.
For the right amount of air in creams you need to know that creams come in several formulations. But roughly we can divide them with either fat or wat...
Puff Pastry is also known as “Millefeuille” or over thousand layers, depending on the folding technique we apply this is reached after 2,5...
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...
Most products have been made in the past or currently, so doing an actual ground breaking development can be very challenging.
As the contradiction wants: the positives deducts points to improve the total outcome towards hopefully as close to zero as possible. That would mean ...
Acrylamide and processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time....
Product waste is often reused, bringing various benefits. For instance, in cookies and biscuits, waste is utilized to control the spread and thickness...
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...
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...
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...
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...
Enzymes play a vital role in nearly all life processes. Without them, essential reactions like digestion and energy conversion would occur far too slo...
Ingredient preblending, a fundamental step in the bakery world. The goal of pre-blending is to achieve a homogeneous composition by carefully mixing d...
Quality expectations are different for every situation. For that we need quality inspections of products and processes. These inspections are done by ...
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...
A challenge can be the colouring of the product: monosaccharides colour different to disaccharides and at different temperatures as well.
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...
Some ingredients must be dissolved during mixing and the particle size influences the mixing time,otherwise these ingredients might still be visible a...
The structure of alginate consists of a linear combination of 2 acids: mannuronic and guluronic acid; depending on the type and region of the seaweed ...
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...
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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