Bakery Production, R&D, and Process technology, we recognize that professionals often possess a solid understanding of basic raw materials. However, comprehending the intricate interactions between these elements can be challenging, especially when exploring various processing methods.
Our training methodology is designed to bridge the gap between theoretical knowledge and practical application. Using visual explanations and effective techniques such as show-and-tell.
Facilitating a deeper understanding of functionalities and their correlation to results. This not only proves valuable in troubleshooting scenarios but also guides the next steps in bakery,
Explore the courses at Bakery Academy. We can also assist you in setting up a custom course tailored to your company's needs.
> Explore more activities here
Hotel Marenland
Great hotel on a great location. This hotel includes a restaurant and different kinds of recreational facilities.
Shipboat at Canal
A unique experience for those who like an independent stay.
Apartment "Bij de werf"
Apartment accommodation for 6 people in the centre of Winsum. Restaurants and supermarkets are in walking distance.
You’ll leave with more experience and know-how & why to your bakery before you came to us.
Every course has room for personal and company related input.
Each attendee will receive a Bakery Academy Certificate at the end of a course.
Recieve: Presentations & Theory in Print, Related formulations in a booklet
This course focuses on critical ingredient adjustments, such as sugar, fat, and sodium reduction, while enriching with healthier, nutrient-dense ingredients such as fibres and proteins enabling you to create bakery products for health-conscious options without compromising on taste or quality.
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 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.
Perfect for those new to the bakery scene, our course breaks down complex concepts into easily digestible modules.
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.
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.
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.
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.
The item has been added to your shopping cart.
The item has been added to your quotation