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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. The goal of an ingredient receiving quality program is to produce top-notch products in a consistent manner. When ingredients like flour are not managed well, it can be detrimental to process efficiency, cutting into your bottom line. This course explores quality specifications for flour, both physicochemical and rheological, and how to set up a flour receiving program. We believe that if you master the knowledge in this module, your dough processing and plant efficiency will run smoothly.   BAKERcertified Bread 9 includes: Flour receiving program Batch rejection or acceptance Quality specifications for flour Physicochemical and rheological parameters Flour spec sheet Flour quality issues Importance of flour quality program   Check out other courses in this series Read More

  A flour adapted to organic bread making methods, the result of a winning value chain! In bread production today, bakers rely on flours produced with improvers to meet dough machinability requirements. But what if the flour you used could help you achieve a clean label and organic product with high tolerance capacities? By working with farmers, millers and bakers, Soulanges Mills has selected wheat varieties with better protein quality and uses a wheat blend method to avoid the addition of improvers thus developing abilities to tolerate the stress of production. Learn all about it, plus the value chain of clean label baking, with videos featuring a baking demo for clean label Authentic French Baguette and a Q&A. Read More

The bakery sector is seeing a flood of new products and trends, so now is the time to dive into product development—whether you’re adding a new line, trying a twist on a current one, or just making products more consistent as you scale up. A key tool in product launch and quality control is texture profile analysis, which allows you to measure and quantify characteristics like hardness, chewiness, and resilience. Then, you can not only mass-produce the product you want but improve quality, shelf life, texture, and more. These videos explore how to run and read a texture profile analysis, and then implement the data to improve your bread lines.  Read More

How do you keep your bread fresh and delicious for long periods of time? Shelf-life extension is one of the biggest topics in the baking industry and is highly beneficial to your product and business. What ingredients can give your bread products a boost on the shelf? These videos explore solutions and best practices for shelf life extension. Read More

One of the world’s most famous and commonly consumed baked goods are cakes, with production representing a USD 49.94 billion market. The continuing growth of this market is associated with the growing love for sweet bakery treats and is accompanied by a change in the market dynamic associated with the growing healthy baking trend. This has also caused a need to reformulate or create new lines for trends such as gluten-free, organic, low sugar, etc.  Cake quality is determined by the quality characteristics desired of the final product such as texture, color, volume, taste and aroma. And it's key for baking and selling a successful product. This technical paper looks at the key ingredients in cake, as well as methods to improve and measure product quality.  Read More

Keeping cakes fresh and tasty is key for any bakery. Extending the shelf life comes down to your formula and processing steps. These videos cover practical tips on how to keep your cakes from staling or molding too quickly, and include a Q&A session. Read More

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