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.
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 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.
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.
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.
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.
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 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
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.
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...
Maintaining the desired structure and texture of baked goods after baking requires a thorough understanding of the physical and chemical processes tha...
With an accepted prototype and/ or reviewed brief the actual development work starts: everything that could be parameterised and modelled in advanced ...
The shelf life of baked goods hinges significantly on the oxidative stability of the fats and oils utilized in their production. Fats, such as butter ...
Nutriscore''the downside''. Nutriscore works on points, where the negatives add points and positives deduct points. This suggest that a lack of certai...
When developing a product with proteins we must be aware that the guidelines for protein enrichment and claims are a bit different. A product that is ...
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...
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...
Classifying bakery items can be done by categorising them in unsweetened, sweetened or filled products.
Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa...
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...
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...
In laminated processes a known phenomenon is an uneven or undesired schrinkage. The cause of this can be various.
When dough pieces stick to the rotary moulder, several factors might be responsible. These include the dough’s moisture content, poor lubricatio...
Acrylamide guideline. A helpfull toolbox was created. Called the CIAA Acrylamide toolbox. Several options were proposed in this toolbox. Investigate a...
A quality inspection example. Bakery Academy is showing how such inspection example would look like, there is however much in ‘the eye of the be...
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...
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...
Liquid sugar can have about 67% sucrose content, sometimes a little bit of invert is added to delay sugar recrystallisation. Different saccharide sour...
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...
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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