Jos Vast
Bakery Academy
Managing Partner/ Founder/ Senior Bakery Consultant
530 biscuits
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Bio
Graduated as MSc in Technical Business Sciences at the Rijksuniversiteit Groningen, performed several handson and managerial functions until finding his spot on R&D and Quality department within the family business, Vast Banket/ Vast Bakeries. Founded in 2009 Bakery Academy and nowadays consulting with three associates in Europe, Africa and Latin America.
Achievements
Master Wordsmith
Keynote Maestro
Flavorful Adviser
Points Pioneer
User points
Biscuits 530
Resolved questions 70
Tech talks questions 0
Published articles 160
Conference lecture 300
Biscuit People Academy 0
Articles
Jos Vast
wrote article
25 June 2024
Optimising Fibre Integration
Explore the effects and challenges of soluble and insoluble fibers in product development. Discover new insights and application examples for bakery items.
Jos Vast
wrote article
19 October 2023
Fats in the Bakery: Valuable but Delicate
Fats, a crucial component in the world of bakery, are not only valuable but also remarkably delicate. They wield significant influence over the quality of various bakery products, demanding a profound...
Jos Vast
wrote article
30 May 2022
Internal factor influencing shelf life of bakery products
Importance and definition of shelf life. Internal factors that influence microorganisms and thus shelf-life of bakery products.
Featured products
IMA FLX HUB
Packaging solution for biscuits in Doypack with zipper
The LUX DC 235 -150/8 has been designed to form flat film roll stock into high quality stand-up Doypack with fully integrated filling soluti...
Ishida Europe Limited
IX-GN
NEW: IX-GN-4044: high-performance X-ray inspection system
This new top-of-the range X-ray model offers the optimum sensitivity for...
Jos Vast
wrote article
26 May 2022
External factors influencing shelf life of bakery products
A thourough expert article in the shelf life series, by Jos Vast and Wouter Duisterwinkel, on four external factors in relation to microbiological spoilage.
Jos Vast
wrote article
12 January 2022
Product Development With Fibres
Classify, benefits and challenges. Types of fibres and their benefits for human health. Learn more about using fibres in biscuit industry.
Jos Vast
wrote article
12 July 2021
Acrylamide Explained
Acrylamide definition, toxicity, and suggestion for biscuits and crackers. Acrylamide is a compound that can be created during the baking process of in particular grain and potato-based products.
Jos Vast
wrote article
04 June 2021
The Hurdle Technology: Shelf life part 4
In this part we try to bring all these items together in an approach that can facilitate a prolongation of the shelf life.
Jos Vast
wrote article
01 January 2021
Shelf Life - Introduction
This article is going to give you an answer: What is the shelf life of food and its meaning? Importance of shelf life and what can impact on prolonged shelf-life?
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