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A learning resource for baking industry professionals

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Fresh tortillas are taking the bakery market by storm. The exciting tortilla innovation is led by adding seasonings, herbs and spices such as cilantro, chives, rosemary, limes, or chilies to add to organoleptic properties. The increase in the convenience food market also facilitates the global tortilla market even further. A quality product, however, requires a tortilla that stays soft and flexible over the course of its shelf life. This technical paper looks at tortilla quality and shelf life extension solutions, plus formulas and processing tips.  Read More

Egg replacement is one of the most important ingredient trends in the food industry. It’s become so important that the largest baking companies around the world have established dedicated R&D teams with the sole job of developing and testing alternative raw materials and ingredients to eggs that maintain all relevant quality attributes in baked goods. So how can you find the right vegan egg-replacement system for your cakes, muffins, and more? This technical paper explores the key functions eggs play in baking, and how to replicate them in your desserts.  Read More

The vegan trend may have started off small, but it’s a force to be reckoned with these days. For sweet goods, it can be tricky replacing key functional ingredients, such as eggs, and keeping texture and volume consistent. However, there are viable solutions, as well as opportunities for innovation.  These videos explore vegan baking for indulgent desserts, processing tips, ingredient solutions, and a Q&A session with the experts. Read More

The keto (or ketogenic) diet is a fast-growing weight loss dietary trend that is raising the demand for low carb, nutritional-packed baked goods. With the market projected to reach revenues of 14.75 billion USD by 2027,  there is a growing space for bakers to innovate with keto products. Keto baking replaces wheat flour with low-carbohydrate sources and other functional ingredients. This calls for use of alternative ingredients and processing methods. While removing flour is a quick way to cut carbs, this technical paper covers wheat-based solutions for dough-based products.  Read More

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