Jos Vast

Country: Netherlands
Company: Bakery Academy
Connect: LinkedIN | Biscuit People

Biography

‘Already when Jos was 11 years old he told his teachers and parents that he wanted to be in the baking industry’. Jos grew up next to the bakery of his family, Vast Banket. He was already around in an medium sized industrial bakery as soon as he could walk. At the age of 16 he had his first jobs in the bakery working on depositing, extrusion lines and laminators. At the age of 18 he became team leader for starting up a new depositing and a rotary moulding line.

Simultaneously he conducted the study Technology, Science & Business Management (MSc.). In the years following he supported the management team in business and strategy planning before finding his spot on R&D and Quality. The first idea for Bakery Academy at that time was born…

Jos wanted to use his experiences in R&D to set up a new approach to baking: there were science and experience of baking can work together in creating better products and processes; fundamentals to either support or guide the ‘gut’-feeling of bakers.

In 2009 Jos Vast founded Bakery Academy. Working from their own Innovation Centre or on the job with clients all over the world, making bakery science & technology applicable for them.

Facilitating (industrial) bakeries in:

  • Research & Development
  • Process improvement
  • Commissioning
  • Training and Education

BPC 2023 REPORT
An Insights in Fats and Oils – A Deep Dive for Biscuit Manufacturers

Welcome to the exclusive presentation brought to you by the Bakery Academy, tailored specifically for biscuit manufacturers attending the esteemed Biscuit People Conference. Join us as we embark on an enlightening journey through the intricate world of fats and oils, aimed at enhancing your understanding of these essential ingredients in biscuit manufacturing.
Key Highlights:
1. Deciphering the Fats and Oils Landscape: Our journey commences with a thorough exploration of the fundamentals of fats and oils, shedding light on their diverse roles and sources. Gain insight into the science behind these vital components and their profound impact on biscuit texture, flavor, and shelf life.
2. Unraveling Chemical Structures: Delve deeper into the world of fats and oils by understanding the distinctions between saturated and unsaturated varieties. Learn why modifying these natural resources is often necessary to align with your product objectives.
3. Practical Application Insights: Gain practical wisdom through real-world examples of applying fats and oils in biscuit manufacturing. Explore the potential outcomes and insights into the changes that can occur when experimenting with these essential ingredients.

By attending “Unlocking the Secrets of Fats and Oils” at the Biscuit People Conference, you’ll unlock the full potential of these critical elements in your biscuit production process. This presentation equips you with the knowledge and tools necessary to elevate the quality, taste, and marketability of your biscuit products. Don’t miss out on this exclusive opportunity to enhance your biscuit manufacturing excellence and stay ahead in the ever-evolving biscuit industry.

BPC 2021
Tackling trends in product formulations

Examples of sugar reduction, fibre enrichment, protein enrichment

BPC 2018
Intensifying of colours and flavours

Colouring is a very interesting process, subject to the baking process and the water available. With the rise of prices of ingredients like cocoa powder, the actions forced to undertake for acrylamide reduction, the loss of colour and flavour as a result of reducing sugar(s) will be covered in a session of approximately 45 minutes, on top of that there will be room for tasting and discussion of approximately 15 minutes

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