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A learning resource for baking industry professionals

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The gluten-free market holds a substantial share in the bakery market, with an expected cumulative growth of about 10% until 2025.  From bread to cake and everything in between, there is room for innovation in the market. Producing a quality and consistent gluten-free product hinges on the ingredients used. The replacement solutions available today are vast and varied. However, they all need to fill in for key gluten functionality, as well as be held to a standard of quality and reliability.   This technical paper explores a method for analyzing and measuring the quality gluten-free ingredients to improve the final product.  Read More

How can you reduce the amount of added sugar while maintaining good bread volume and appearance? With more and more consumers trying to avoid sugar consumption, many bakeries are facing the challenge of reducing the amount of added sugar in their formula. Unfortunately, sugar is not easy to replace as it plays many important functions in the bread making process. These videos cover a presentation on enzyme solutions for replacing sugar and a Q&A session.   Read More

Texture is a critical shelf-life indicator and an important characteristic for baked goods' overall acceptance. A food product is not only soft or firm but has other attributes like springiness, resilience, adherence, tooth-packing and so on. As a complex organoleptic parameter, texture is commonly determined by sensorial evaluation with trained panelists. However, these types of analysis are time consuming and expensive. The elevated costs in both production and execution of sensory tests led to the development of instrumental techniques which reduce both time and long term cost of food texture analysis. This technical paper covers how to run a texture profile analysis, parameters it can measure, and troubleshooting tips.  Read More

Are you over-baking your bread? Does color have anything to do with bake out? How can you control the s-curve to improve quality and consistently? Running a thermal profile can answer these questions and more. Learn all about the science behind them, and how they take the guess work out of the baking process. Read More

The successful production of cakes, like most bakery products, relies on consistent, repeatable quality that will keep customers coming back. To avoid products that fluctuate in textural attributes like denseness, dryness and crumbliness, mastering and controlling the baking step is crucial. Correct baking time, oven temperature and step profiles can all have a positive impact on cake texture, quality and shelf-life. However, how do you know if you have the correct settings? Until recently, it was difficult to thermally profile a cake due to batter viscosity and other factors.  This paper covers new developments that have helped improve cake thermal profiling techniques, delivering opportunities for better yields and quality.  Read More

Have you ever over-or under-baked your cakes? If so, thermal profiling may offer the solution and help improve product quality. However, not just any profiling tool will work, as batter consistency and variation make placing and holding a probe at the same depth each time for uniform measurements challenging...until now. These videos present a cake-specific thermal profiling technology, tips for improving cake quality, and a Q&A session. Read More

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