With over 16 years of hands-on experience in the baking industry, Achraf Kawwa is a recognized expert in bread formulation and product development, bringing a wealth of technical knowledge and practical insights to every loaf and learning experience.

Achraf has worked across the Middle East and Africa, partnering with both industrial-scale bakeries and artisanal producers to create consistent, high-quality bread products tailored to regional tastes and trends. His core expertise lies in developing and optimizing bread recipes—from classic crusty loaves to high-fibre, enriched, or clean-label formulations—balancing creativity with food science.

What sets Achraf apart is his ability to translate complex formulation techniques into practical, hands-on learning, empowering students to understand not just how to make great bread, but why it works. From dough hydration to fermentation control, enzyme and improver selection, and flour behaviour, his teaching combines the science of baking with the art of craft.