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A learning resource for baking industry professionals

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Consumers keep reaching for those fresh-baked, rustic artisan loaves. While the bread's production can run from hand crafted to a more industrial setting, there's no denying its popularity. This course explores how to improve your artisan bread production, while targeting hot trends like clean label or high protein.   Read More

Why is artisan bread claiming more shelf space? There's plenty of room for creativity and flavor, but the ingredient list is simple. That's why it's so important to make sure the dough is properly handled and delivered all the way through the baking step for consistent quality. These videos explore ways to increase your plant's efficiency and production for industrial artisan bread, plus how to fine-tune your baking step for a quality product. Read More

One of the most popular and iconic bakery items, donuts can range from deliciously simple to delightfully complex. While there’s plenty of room for creativity and fresh takes, the first step for artisan bakeries is mastering the fundamentals of recipe formulation, dough handling, and frying techniques. These videos cover key donut production how-tos, top troubleshooting tips, and recent trends. Plus, a Q&A session with the experts! Read More

BAKERcertified Bread is a series of courses designed to cover the key components of yeast-based dough production and provide a well-rounded overview of essential ingredients and processes. Bread quality issues stem from 3 major categories: people, processes and ingredients. This course focuses on training the people aspect of bread production, and how to optimize everything else along the way. Review the most common bakery-related problems and science-based strategies on how to solve them, plus get a packet of bread formulas. We believe that if you master the knowledge in this module, you'll be well trained to handle quality control issues.    BAKERcertified Bread 10 includes: Problem solving strategies  Quality causes and solutions  Risk assessment  Score cards  Bread formulas    Check out other courses in this series Read More

BAKERcertified Bread is a series of courses designed to cover the key components of yeast-based dough production and provide a well-rounded overview of essential ingredients and processes. This course covers the three main functional ingredients in bread: wheat, gluten and water. The mechanisms of these ingredients are complex and require in-depth discussion. We believe that if you master the knowledge in this module, it lays the foundation for understanding the production of wheat-based bread. BAKERcertified Bread 1 includes:  Wheat properties and composition  Function and varieties of gluten  Role of water    Check out other courses in this series Read More

BAKERcertified Bread is a series of courses designed to cover the key components of yeast-based dough production and provide a well-rounded overview of essential ingredients and processes. This course explores key flour and dough testing techniques. We believe that if you master the knowledge in this module, it would better prepare you for flour quality changes in your bakery. But why focus so much on just one ingredient? It's because wheat flour is the largest ingredient at over 50% of your bread formulation. Small changes in its quality greatly affect it’s dough processing properties and final bread quality. BAKERcertified Bread 2 includes: Basics of wheat milling Breaking down flour components Testing and controlling flour quality    Check out other courses in this series Read More

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