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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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.
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
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 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.
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.
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.
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.
Acrylamide and processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time....
Quality control and sustainability in industrial baking require a decentralized approach, empowering teams to manage processes, reduce waste, and ensu...
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...
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...
Ensuring the formed volume and structure we would like to keep and removing the parts we don't need or might even downgrade our product upon consuming...
Each kind of dough has its ideal temperature range, for the optimum quality and machinability. Ideal dough temperatures must be established and the po...
Classifying bakery items can be done by categorising them in unsweetened, sweetened or filled products.
If we look at a plain planetairy mixer we can have a few tools that are available and in some cases 2-3tools can be used in the mixing head. The most ...
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...
Some ingredients must be dissolved during mixing and the particle size influences the mixing time,otherwise these ingredients might still be visible a...
With soaring raw material prices, unavailability of certain materials, staff shortage, and an unstable energymarket the challenges of today are massiv...
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...
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...
What is critical for my product quality from a processing point of view? Cutting our product and process in smaller pieces and identifying its k...
Collapsing is a very common issue in cakes, in particular in the more traditional formulations: without stabilisers, emulsifiers, etc. In those cases ...
Systematic research and experimentation conducted by bakery companies to create innovative products, improve existing products, optimize processes, an...
Enzyme specificity can be classified into four types: absolute (one substrate), group (functional similarity), linkage (specific bond type), and stere...
Artificial Intelligence (AI) has Brought us in a new kind of scientific era for the bakery industry, fundamentally altering processes through data ana...
Integrating Artificial Intelligence (AI) into bakery product development offers an array of advantages, but it also presents challenges that should be...
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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