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A learning resource for baking industry professionals

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How do you determine the overall quality and consistency of baked goods? Bread quality analysis takes into account factors such as taste, appearance, texture, and mouthfeel to provide a quantifiable score for quality. Consistent monitoring of product quality is vital for manufacturing a desirable product. This technical paper explores objective analysis methods and equipment used in the food and baking industry.    Read More

Cannabidiol (CBD) is a type of phytocannabinoid found in the flowers and leaves of Cannabis sativa L plant. It is recognized due to its health and wellness benefits as an anti inflammatory and pain reliever substance without the psychoactive effects of tetrahydrocannabinol (THC). If you are seeking the health and wellness benefits of CBD and hemp extracts, you need to be sure you are using proper terminology and getting what you pay for. This paper covers key things to pay attention to.  Read More

Depanning is a key step in the production of consistent, clean and high-quality bakery products. Whether bread, cake, or anything else baked in a pan, it's a crucial step in getting an intact final product. This is where release agents come in. The use of the appropriate release agent helps bakeries to reduce production costs, prevent sudden line stoppages and product waste and keep conveyor belts as clean as possible. This technical paper covers ways to improve your depanning process, plus release agent application tips and benefits. Read More

Lecithin is virtually the only natural emulsifier available to bakers. Depending on its source, manufacturing process and composition, it can be part of bakery products that are clean label friendly. Lecithin performs many functions in baked goods, including emulsification, stabilization, crumb improvement, and more. Learn all about this ingredient and its uses in this technical paper.  Read More

Gluten proteins play a monumental role in supporting dough systems. To compensate for the protein content variation in flour and for the damaging effect of fibers to the gluten network, vital wheat gluten is often added to bread formulas to help support this system. However, the soaring prices of this dough strengthening ingredient are forcing bakeries to reconsider its usage and find new alternatives. Here’s how to reduce the level of vital wheat gluten in your formulation! These videos cover the chemical interactions of wheat gluten and added fiber in dough systems, enzyme-based dough strengtheners, and clean label solutions to reduce the level of vital wheat gluten in bread formulations.  Read More

What is the best flour for artisan bread? And what flour components effect artisan bread baking quality? There are a number of factors to consider when choosing a flour, such as the protein, starch, enzyme, bran and ash content, as well as the granulation. This technical paper covers the basics of flour quality and use specifically for artisan bread, as well as formulation tips. Read More

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