2. Content
•Who we are
•What we do
•People and skills
•Accomplishments
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3. Who we are:
•Research, Development & Training Institute
•New founded company focusing on innovation, building
and transferring knowledge within the bakery industry.
•Over 100 years combined Bakery experience
•Undertaking strategic and tactic development projects for
various customers and its own account.
•Independent, not obliged to work with any of the raw
materials suppliers and are able to advise on the best
product and process for your company.
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4. What we do:
•(Project-)management,
•Interim-management
•Strategy and New Business Development,
•Research,
•Development,
•NPD,
•Cost reduction and Process Optimalisation,
•Implementation of new lines & processes
•Training of bakers
•Productdeveloper/Testbaker
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5. People and Skills
Jos Vast, Founder Bakery Academy, 15 years Bakery experience
•Education:

Master of Science, University of Groningen

ZDS Cookie and Cracker Manufacturing

HACCP, Van Hall Institute
•Specialities:

Implementing modern production lines

Management

Food Technology; R&D and HACCP/ BRC/ IFS/ GMP/ UK retail
standards

Health Food Development
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6. People and Skills
Jos Vast, Founder Bakery Academy, 16 years Bakery experience
•Career path in Bakery:

Baker/ shiftmanager

Business analist

ICT Manager

Marketing & NPD Manager

R&D and QESH Manager (Quality, Environment, Safety, Health)

Interim management positions in: Finance, Production, R&D
•Product expertises:

General bread types

Pastry

Biscuit/ Rotary Moulding

Cake

Shortbread
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7. People and Skills
Kees Vast, 46 years Bakery experience
•Education:
•Bakery craftsmenship school
•Entrepeneursschool
•Specialities:

Production/ Factory Management

Artisan translating to industry standard

Inventive baker

Purchasing (materials and equipment)

Factory visionair
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8. People and Skills
Kees Vast, 45 years Bakery experience
•Career path in Bakery, started on 14 years of Age:

Baker

Upscaling artisan Bakery to Semi-industrial

Upscaling Semi-industrial Bakery to Industrial Bakery

Production & Purchasing Director (3 factories at a time)

CEO (160 people, € 25 million turnover)
•Product expertises:

All bread types

Pastry

Cake

Shortbread

Danish Pastry/ Croissant
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9. People and Skills
Jan Smit, 48 years Bakery experience
•Specialities:

Food Technology, R&D and NPD

Patissier

Allround baker
•Product expertises:

All bread types, esp. French type

Pastry

Cake

Shortbread

Danish Pastry/ Croissant
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10. Accomplishments
•Transferring several products to 'clean' labelling
•Setting up complete factory with for the client new processes
•Cake with 60% less fat and 40% less sugar: Cakyline.nl
•Several types of sponge discs in the Netherlands
•Improving succesratio of NPD effort from <1% to 27%
•Translating premixes for several customer into single
ingredients mixes
•Developing own bread improver mix
•Guiding through retail audits from M&S, Aldi UK, Sainsbury, etc.
•Several me-too projects (from design untill first line-trail
between 2 and 10 days)
•Setup of complete new Cake factory
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11. Accomplishments
•Cake/ Sponge/ Sponge disks
•Puff Pastry (French and Scottisch/ Dutch)/ Vol-au-vents
•Danisch Pastry/ Plunder/ Croissant
•Fruits & nuts filled Bread/ Christmas bread/ Stollen
•French bread (baquettes, croissants, etc)
•Soft, tin and tray bread; large and small
•Macaroons & Rings
•Biscuits/ Rotary Moulding
•Shortbread
•Pies/ Mincemeat pies
•Tray baked cakes/ confectionery
•Meat and vegetable filled products (in bread and confectionery)
•Many more...
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