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A learning resource for baking industry professionals

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The demand for clean label bakery products continues to increase as consumers look for food made with natural, chemical-free, familiar ingredients. This extends to sweet goods such as cakes and muffins as well. Batter-based products raise unique challenges, such as natural alternatives to artificial emulsifiers, chlorinated flour and preservatives. However, there are solutions to make quality clean label cakes.  This technical paper explores ingredient solutions and substitutions for cakes with a simple and natural label.  Read More

Croissants have been a hot item lately, and they aren't going to cool off any time soon. From the classic pastry, to innovative twists (cronuts, anyone?), to fresh or frozen dough, there are plenty of ways to get involved in this trend. These videos cover production and ingredient tips, best practices, and equipment advice. Plus, our experts answer commonly asked questions from bakers. Read More

Extended dough fermentation is effectively used for improving dough development and enhancing bread shelf life. Plus, it adds a rich flavor. So, its use in artisan and craft breads just makes sense. How can you use fermentation to enhance your bread? And what's the right type of yeast to use for your product? These videos explore the influencing ingredients and processes of fermentation and the key basics of using yeast in baking. Plus, a Q&A with commonly asked questions.  Read More

There’s more than one reason to reduce eggs in your baked goods—less egg dependency, supporting cage-free, cutting cost and easier ingredient handling, just to name a few. Explore egg replacement ingredient technology and processing tips with a baking presentation and Q&A.  Read More

The components of flour are key to successful bread-making. So, when choosing a specialty flour or blend, it’s important to understand the different strengths and weaknesses of wheat and cereal varieties. By expert selection and blending, flour producers are able to provide artisan bakers with optimized ingredients that improve bread quality and limit the need for additional improvers. These videos include a presentation on how specialty flours are designed for artisan baking, recipe demonstration and Q&A roundtable with the experts. Read More

Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas. So controlling the quality of this key ingredient is essential. When selecting flour for a given application, it is important to bear in mind that flour must be compatible with the intended processes and formulations, and comply with the required quality attributes for optimum end product results. This technical paper covers what to look for in flour quality, as well as tools and methods to help with assessment.    Read More

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