Bakery product processing involves molecular transformations and interactions within the complex matrix of wheat flour and other ingredients, including water, lipids, fibers, and additives, originating from the processing conditions. This research aims to explore these changes with Raman spectroscopy and microscopy as a cutting-edge technique, which offers promising new ways to study these processes in depth. The uniqueness of this project lies in its comprehensive investigation of diverse industrially relevant formulations and variations in processing conditions. Therefore, the project focuses on the development and validation of Raman methodologies using state of the art benchtop and portable devices, being applied throughout fundamental process steps kneading, proofing, dividing, moulding, freezing, baking, and subsequently storage. By bridging the gap between fundamental research and industrial applications, this study aims to contribute to the implementation of Raman for in-line monitoring and for a promising R&D tool thereby ultimately optimizing bakery processes, reducing food waste and improving product consistency.