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A learning resource for baking industry professionals

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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. In this course, we dive into the function of two vital ingredients in yeast-based doughs: fat and emulsifiers. We believe that if you master the knowledge in this module, it will better prepare you for dealing with quality issues for your final product.  BAKERcertified Bread 3 includes: Types of fats and their uses Types of emulsifiers and their uses    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 minor ingredients in baking bread: salt, sugar, dough conditioners, enzymes, whey, milk, eggs, fiber and flavors. Though used at low levels, each of the ingredients have effects on the feel and handling of the dough. The mechanisms of these ingredients are complex and require in-depth discussion. We believe that if you understand the knowledge in this module, it will help you master the production of wheat based bread.   BAKERcertified Bread 4 includes:  Key minor ingredients like eggs, milk, salt, sugar, dough conditioners, enzymes, fibers and more.  Function  Application    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 yeast, fermentation, and the different dough systems that are used in the baking industry. Understanding the role of yeast and dough systems will help you duplicate the same product on different lines, and give you the upper hand in controlling the use of processing aids. We believe that if you master the knowledge in this module, it would improve bread processing in your bakery.   BAKERcertified Bread 5 includes: Types of Yeast Fermentation and Preferments  Straight Dough System Sponge and Dough System Flour Brew System Water Brew System  Fermentation Controls    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.   Time to take a deep dive into the variety of mixer actions and the importance of processing steps up until the oven. This course discusses the importance of mixing the dough to optimum development. Then, it goes into dough transporting or conveying and next cover dividing and intermediate proofing. Travel down the line into sheeting, moulding, and panning as well. Once in the pan, the dough goes into its final proofing stage, seeding and scoring. This entire flow will be covered during this module.   BAKERcertified Bread 6 includes: Purpose of Mixing Stages of Mixing Mixer Design  Types of Mixers Dough Dividers and Rounders Proofing Stages Seeding and Top Cuts   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. Baking is that crucial process that turns a dough piece into palatable bread. This course follows that journey, starting with types of ovens and heat sources, then on to how to control oven parameters to influence the final product, and finally how to properly and efficiently cool bread. Plus, learn how you can use thermal profiling during the baking step to save time and improve quality. We believe that if you master the knowledge in this module, your bakery will produce bread products more efficiently.   BAKERcertified Bread 7 includes: Types of Ovens Types of Heat Transfer  Baking Parameters  Stages in the Oven  Thermal Profiling  Using a Step Profile  Cooling    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. Successful bread production doesn't stop after the baking step. Moving your product from the plant all the way to the customer means paying careful attention to the packaging process, quality control and shelf life capabilities. This course explores best practices, key equipment and materials, and quality control program goals to uphold bread freshness and quality. We believe that if you master the knowledge in this module, your bakery will output a successful product.    BAKERcertified Bread 8 includes: Bread slicing Packaging equipment and materials Quality control program Raw ingredient receiving Shelf life Texture and staling Mold inhibiting   Check out other courses in this series Read More

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