2

•Who we are•What we do•People and skills•Accomplishments

Content

3

•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.

Who we are:

4

•(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

What we do:

5

Jos Vast, Founder Bakery Academy, 15 years Bakery experience•Education: Master of Science, University of Groningen ZDS Cookie and Cracker ManufacturingHACCP, Van Hall Institute•Specialities: Implementing modern production linesManagementFood Technology; R&D and HACCP/ BRC/ IFS/ GMP/ UK retail standardsHealth Food Development

People and Skills

6

Jos Vast, Founder Bakery Academy, 16 years Bakery experience•Career path in Bakery: Baker/ shiftmanagerBusiness analistICT ManagerMarketing & NPD ManagerR&D and QESH Manager (Quality, Environment, Safety, Health)Interim management positions in: Finance, Production, R&D•Product expertises:General bread typesPastryBiscuit/ Rotary MouldingCakeShortbread

People and Skills

7

Kees Vast, 46 years Bakery experience•Education:•Bakery craftsmenship school•Entrepeneursschool•Specialities: Production/ Factory ManagementArtisan translating to industry standardInventive bakerPurchasing (materials and equipment)Factory visionair

People and Skills

8

Kees Vast, 45 years Bakery experience•Career path in Bakery, started on 14 years of Age: BakerUpscaling artisan Bakery to Semi-industrialUpscaling Semi-industrial Bakery to Industrial BakeryProduction & Purchasing Director (3 factories at a time)CEO (160 people, € 25 million turnover)•Product expertises:All bread typesPastryCakeShortbreadDanish Pastry/ Croissant

People and Skills

9

Jan Smit, 48 years Bakery experience•Specialities: Food Technology, R&D and NPDPatissierAllround baker•Product expertises:All bread types, esp. French typePastryCakeShortbreadDanish Pastry/ Croissant

People and Skills

10

•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

Accomplishments

11

•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...

Accomplishments