Bakery course: Reformulation https://lnkd.in/eX_XW78e Sign up now and create healthier products without compromising on taste and quality! Ingredients are never the same, and regulations increasingly demand healthier products. Our reformulation course teaches you how to adapt to fluctuating ingredients while meeting the latest health guidelines. Master sugar, fat, and sodium reduction. Improve nutrition to enrich fiber and proteins and adjust to every change without compromising on quality.
Bakery Academy
Diensten levensmiddelen en dranken
With Passion, Creating, Driving and Transferring Knowledge and Experience in the art of Baking! Bakery Consultants
Over ons
🍞 Bakery Academy: Elevating Baking Excellence 🍞 Bakery Academy, where passion, expertise, and innovation converge to redefine the art and business of baking. Founded in 2009, Bakery Academy is a beacon of knowledge and consultancy in the commercial bakery landscape. Our commitment to a process-oriented approach goes beyond traditional consulting, catering to every facet of the bakery business, from the Board of Directors to Research and Development and Production teams. We understand the intricacies of the industry, allowing us to tailor our expertise to address the unique challenges faced by each client. A pivotal moment in our journey was the establishment of our own 400m2 test bakery in 2012. This cutting-edge facility empowers us to push the boundaries of innovation, experiment with new ingredients and technologies, and efficiently respond to requests for product or process improvement. It is a testament to our commitment to staying at the forefront of industry advancements. What sets Bakery Academy apart is our collaborative team approach. Working in pairs, our team engages with clients—one in the frontline, directly interacting and understanding their needs, and one in the background, ensuring a holistic and cohesive strategy for effective solutions. Our consultancy isn't just about providing solutions; it's about fostering a culture of continuous improvement and excellence. We strive to be more than consultants; we aim to be partners in your bakery's success story. If you're a seeking an independent partner with a blend of industry acumen, innovative thinking, and a commitment to process optimization, connect with Bakery Academy. Let's embark on a journey to elevate your bakery to new heights of success and innovation. 📈 Together, let's shape the future of baking!Reach out to find out how Bakery Academy can be the catalyst for your bakery's growth and innovation. #BakeryExcellence #InnovationInBaking #ProcessOptimization #BakeryConsultancy
- Website
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http://www.bakeryacademy.com
Externe link voor Bakery Academy
- Branche
- Diensten levensmiddelen en dranken
- Bedrijfsgrootte
- 2-10 medewerkers
- Hoofdkantoor
- Winsum
- Type
- Particuliere onderneming
- Opgericht
- 2009
- Specialismen
- Research & Development/ NPD of Bakery Products, Setting up new production lines and factories, Interim-management, Bakery Consulting, Training of Staff en Cost Reduction Strategies on Product and Process
Locaties
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Primair
Routebeschrijving
Het Aanleg 18D
Winsum, 9951NN, NL
Medewerkers van Bakery Academy
Updates
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https://lnkd.in/eXJfekaE NEW BAKERY BLOG! Fats and Oils and the differences in baking. Fats contribute to a lighter texture and tender crumb due to their steam production and gluten-coating properties. Oils, on the other hand, enhance viscosity and moisture retention, leading to a denser but uniformly textured product. Understanding these scientific distinctions allows bakers to manipulate the properties of their baked goods to achieve the desired outcomes.
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Already the 3rd episode of the third season! Luckily you can find all seasons and previous episodes on the site of our partner biscuit people. Together again with Jacob van Kogelenberg and joined by Eric SCHALLER we made a different approach to Biscuits, Cookies and Cakes; watch and learn!
Unwrapping X-Fold Packaging and the Leibniz Package: https://lnkd.in/dMrJ4aFJ ⏳ Shelf Life and Packaging Integrity Can packaging with leaks still keep products fresh for up to 12 months? 🤔 Jos Vast, Jacob van Kogelenberg, and Eric SCHALLER compare different packaging designs and explore how factors like moisture control and sealing techniques play a crucial role in product longevity. 🌾 Whole Wheat Products: A Packaging Challenge Whole wheat products bring added complexity to packaging due to moisture and oxidation risks. Learn how packaging solutions need to adapt to maintain quality in these more challenging scenarios. 🌱 If packaging durability, sealing efficiency, and shelf life intrigue you, this episode is a must-listen! 🎧 #PackagingDesign #XFoldPackaging #ShelfLife #WholeWheatProducts #BiscuitPeoplePodcast #FoodPackaging #ProductLongevity
Episode 3: Leibniz Keks | Biscuit People | Biscuit People
biscuitpeople.com
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https://lnkd.in/eAVu5KAB Upcoming bakery courses by Bakery Academy 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.
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Bakery Academy blog https://lnkd.in/edjPVyaY The Mixing Process: Fats versus Oils in Baking In baking, fats and oils play a crucial role in the mixing process, and the differences between these lipids are scientifically significant. Here, we delve into their molecular properties and how they influence mixing.
Fats versus Oils in The Mixing Process - Bakery Academy
bakeryacademy.com
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https://lnkd.in/e8BmXdhQ Acrylamide and processing. For some traditional products and in case of breakdown of production lines, doughs are allowed ‘resting’ time. Time to age, not intended for fermentation. The reason for resting time is that in recipes it can have a better dissolving of ingredients in the continuous phase of the dough (i.e. large sugar cystals to dissolve/ disappear). When not an enzyme is being used an increase of Acrylamide formed of around 35% in 3 hours time.
Acrylamide and processing - Bakery Academy
bakeryacademy.com
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Cracker course, Sept 2-5 Bakery Academy https://lnkd.in/gwb44Wsp In this course on crackers, you'll explore the theoretical and practical aspects of cracker making. Learn about the different types of crackers, from water to cream crackers, and understand their unique characteristics. Master the lamination process to achieve crispy, airy textures. Gain hands-on experience crafting various crackers, including graham and soda crackers. Enroll now to start your course in september!
Crackers - Bakery Academy
bakeryacademy.com
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https://lnkd.in/etuiwmFV Acrylamide in baking. From a processing point of view, the way products are baked are vital. Considered from a product as well as an Acrylamide perspective. In this relationship we see that there are some options to choose. In order to reduce Acrylamide.
Acrylamide in Baking by Bakery Academy..
bakeryacademy.com
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https://lnkd.in/eHez5NvF Acrylamide guideline: As a helpful Acrylamide guideline. A toolbox was created. Several options were proposed in this toolbox. Investigate and try in relation to formulation and process adaptation. Of these options some or more easier to adapt and implement than others. Suggestions are for biscuits, crackers, wafers crisp bread and gingerbread.
acrylamides guideline a helpfull toolbox was create
bakeryacademy.com