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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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.
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 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.
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 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 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
One of the ways to look at a product is it’s appearance, by judging the top, side and bottom of a bakery product by using your senses of look, f...
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...
Nutriscore''the downside''. Nutriscore works on points, where the negatives add points and positives deduct points. This suggest that a lack of certai...
The nutiscore comprises 2 dimensions: Positive points (+) to the unfavourable and negative points (-) to the favourable.
Acrylamide and ingredient choices. Theoretically it should be possible to select for certain products where no or low fermentation times are being use...
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...
Certain emulsifiers can be replaced by using enzymes that open up the functionality of the present starches, proteins and lipids in a formulation and ...
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...
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...
In laminated processes a known phenomenon is an uneven or undesired schrinkage. The cause of this can be various.
Acrylamide and processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time....
The relationship between technology and craftsmanship in the bakery industry ensures that the human touch, creativity, and passion that define artisan...
The external factors of shelf life. All bakery products are stored for a short or longer period of time. The temperature at which this is being done v...
Blistering on Sponge cakes it can happen every now and then. We have here a situation (see image) in which our challenge had all that can, come togeth...
Bakeries can perform premixing themselves or allowing the small materials to be premixed by the supply industry. In other words create a mixture of ra...
It can identify inefficiencies, streamlines production, and accurately predicts consumer demand
Fermentation produces amongst some other items carbon dioxide gas or CO2. Fermentation processes can happen more or less spontaneous (like in sourdoug...
It enables bakeries to identify and understand trends, allowing them to anticipate changes in market demand and seize new opportunities.
Enzyme specificity can be classified into four types: absolute (one substrate), group (functional similarity), linkage (specific bond type), and stere...
What are the differences between the kind of cakes. Such as Sponge cake, Pound cake and Muffin. Do they need a different approach in the baking proces...
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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