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A learning resource for baking industry professionals

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Consumers desire safe, simple and clean healthy food. While the FDA may not have a definition for what exactly counts as a “clean label” product, consumers are asking to buy them. The share of clean label sales has increased in the last two years, making up to 33 % of total food and beverage sales in 2019. At least 93 % of U.S. households have purchased a clean label product at a grocery store, and now half of all shopping trips now include the purchase of a clean label product.  This paper explores different ingredient solutions for clean label baking.  Read More

The clean label trend continues to grow. While making the switch may take some time, effort and a fresh approach, it is not impossible. In fact, there are plenty of resourceful substitutes that fill in just fine. This presentation dives into some replacement technologies, and answers baker’s questions in a Q&A segment. Read More

Cookie, cracker and biscuit manufactures build success by delivering consistently high-quality products to consumers. This means replicating crucial visual and sensory characteristics, such as texture, crispness and crunchiness. So how can you overcome common issues in cookie and cracker production, such as cracking or sticky products? These videos cover possible causes of these issues and share tools and methods to better control the quality of the flour and other raw materials to avoid production difficulties. Read More

No matter what kind of cookies or biscuits you're making, it’s important to use the proper ingredients to ensure high quality and uniformity. The composition of cookie flour significantly impacts the appearance and texture of the final product. Traditionally, testing cookie flour focused on protein quantity and spreadability. However, to make sure the analysis is fully comprehensive and insightful, it is best to complete the picture with the new approaches and tests. This technical paper covers cookie flour analysis and how to troubleshoot for the main quality issues. Read More

Cookies are a favorite staple of the baking industry that continue to be popular. Now, consumers buying gluten free, organic, low sugar, low fat, high protein and high fiber baked goods have caused a drastic change in the cookie market, as well as an opportunity to meet these trends by implementing small formulation changes.  This technical paper covers formulating and processing essentials for cookies, as well tips for creating healthy options.  Read More

There’s more than one way to give your product a healthier label, such as more protein and fiber or less sugar and fat. Even a few changes can make a big difference to consumers and your label. So how can you make your product more nutritious and trendy? These videos explore formulation tips, front of pack nutritional labeling trends, and a Q​&​A with the experts. Read More

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