History of Baking and

Baking Tools and Equipment

PREPARED BY: REALYN F. RIOVEROS

 History of Baking

During the time of man’s primate ancestors

 Grass and grass seeds were used as main food along with other wild
plants.
 Since these foods were eaten raw, the primate teeth and digestive
organs suffered a lot.
 These innovation included milling stones, control of fire, and the
discovery of meal mixed with water and subjected to heat which
produced palatable foods. (at first it was all flat, hard on the outside
and soft in the inside.)
 History of Baking

3000 BC
 The raised loaf of bread was discovered.
 The story of the first “leavened” or raised bread
tells of a baker in the Royal Egyptian.
 History of Baking

17th Century
 A scientist discovered what saved the Egyptian baker’s job.
 Cells were seen under the microscope and the process by which bread dough raises was
made known.
 When the dough was set aside, (a mixture of flour and water), wild yeast cells in the air
settled.
 The wild yeast spores and with the sugar fermentation took place. Air bubbles were formed
causing air like pockets which puffed up the dough.
 The heat from the baking stones caused further rising action.
 After the bread has cooled off, it retained its exaggerated shape.
 History of Baking

Middle ages
 in medieval Europe, commercial baking was prevalent.
 The importance of bread was indicated by the derivation of two Saxon
words describing medieval life: “Lord” and “Lady.”
 Lord - literally “loafward” (hlaford) meaning “bread keeper.”
 Lady - “loaf servant” (hlafort) or a bread maker.
 History of Baking

Middle Ages
 The word loaf which now refers to a shaped mass of the end product
was originally a general word for bread.
 Honey was the only sweetening agent.
 Pastries were very expensive.
 Cookies were baked in iron mold in different sizes.
 Fancy breads, pies, and tarts were baked for fairs and religious
holidays in animal and human form.
 History of Baking

Evolution of modern techniques

The Industrial Revolution led to numerous improvements in bread
making.
In the last part of 18th century
- Mechanized dough mixing and steam driven mills appeared.
In 1834
- The steel roller mill was invented in Switzerland in 1834.
 History of Baking

Mechanization brought down the price of baked breads and

alimentary paste products.
In the mid 19th century, baking powder was invented as
alternative to yeast which gave rise to the manufacture of self-
rising flour and was used in variety of cakes, biscuits and
pancakes.
The mechanization of mass production has caused the decline
of home baking.
 History of Baking

Baking in the Philippines

17 century
th

- The cultivation of wheat was introduced by the Spanish

missionaries. At that time, it was more of Eucharistic purposes.
Since 1958
- the Phillippines had become the second largest flour
importer. U.S and Canada are now primary source of wheat.
 History of Baking

Today, the baking industry of the country has

become a very good source of employment for
many people. Roughly there are already about
6500 bakers.
At present, baking is offered as a field of
specialization or short course.
 BAKING TOOLS AND EQUIPMENT

Baking wares
– made of glass or metal containers for batter and dough with
various sizes and shapes.

1. Cake pans – comes in different sizes and shapes and may be

round, square, rectangular or heart shaped.
 BAKING TOOLS AND EQUIPMENT

Tube center pan

– deeper than a round
pan and with a hollow
center, it is removable
which is used to bake
chiffon type cakes.
 BAKING TOOLS AND EQUIPMENT

Muffin pan
– has 12 formed cups
for baking muffins and
cupcakes.
 BAKING TOOLS AND EQUIPMENT

Pop over pan –

used for cooking
pop over.
 BAKING TOOLS AND EQUIPMENT

Jelly roll pan

–a shallow
rectangular pan
used for baking rolls.
 BAKING TOOLS AND EQUIPMENT

Bundt pan
– a round pan with
scalloped sides used
for baking elegant and
special cakes.
 BAKING TOOLS AND EQUIPMENT

Custard cup
– made of porcelain
or glass used for
baking individual
custard.
 BAKING TOOLS AND EQUIPMENT

Griddle pans
– used to bake
griddles
 BAKING TOOLS AND EQUIPMENT

Loaf pan
– used to bake
loaf bread.
 BAKING TOOLS AND EQUIPMENT

2.Biscuit and
doughnut cutter
– used to cut and
shape biscuit or
doughnut.
 BAKING TOOLS AND EQUIPMENT

3. Cutting tools
– include a knife and
chopping board that are
used to cut glazed fruit,
nuts, or other ingredients
in baking.
 BAKING TOOLS AND EQUIPMENT

4. Electric mixer
– used for different
baking procedure
for beating.
 BAKING TOOLS AND EQUIPMENT

5. Floursifter
- used for sifting
flour.
 BAKING TOOLS AND EQUIPMENT

6. Grater
- used to grate
cheese, chocolate,
and other fresh
fruits.
 BAKING TOOLS AND EQUIPMENT

7. Kitchenshears
– used to slice rolls
and delicate cakes.
 BAKING TOOLS AND EQUIPMENT

8. Measuring cups –
consist of two(2) types:
a.) A graduated cup with
fraction (1, ¾, 2/3, 1/2,
1/3, ¼, 1/8) marked on
each side.
 BAKING TOOLS AND EQUIPMENT

b.) measuring glass -

made of transparent
glass or plastic is
more accurate for
measuring.
 BAKING TOOLS AND EQUIPMENT

9. Measuring spoons
– consist of a set of measuring spoons used to measure small
quantities of ingredients.
 BAKING TOOLS AND EQUIPMENT

10. Mixing bowls – comes in graduated sizes and has sloping

sides used for mixing ingredients.
 BAKING TOOLS AND EQUIPMENT

11. Mortar and

pestle
– used to pound or
ground ingredients.
 BAKING TOOLS AND EQUIPMENT

12. Paring knife

– used to pare or
cut fruits and
vegetables into
different sizes.
 BAKING TOOLS AND EQUIPMENT

13. Pastry bag

– a funnel shaped
container of icing or
whipped cream.
 BAKING TOOLS AND EQUIPMENT

14. Pastry blender

– has a handle and with
wire which is used to cut
fat or shortening in the
preparation of pies,
biscuits or doughnuts.
 BAKING TOOLS AND EQUIPMENT

15.
Pastry brush
– used in greasing
pans or surface of
pastries and breads.
 BAKING TOOLS AND EQUIPMENT

16. Pastry tip

– a pointed metal or
plastic tube connected
to the opening of the
pastry and is used to
form desired design.
 BAKING TOOLS AND EQUIPMENT

17. Pastry
wheel
– has a blade knife
used to cut dough
when making pastries.
 BAKING TOOLS AND EQUIPMENT

18. Rotary egg

beater
– used in beating
eggs or whipping
cream.
 BAKING TOOLS AND EQUIPMENT

19. Rolling pin

– used to flatten
or roll the dough.
 BAKING TOOLS AND EQUIPMENT

20. Rubber scraper

– used to remove bits of food in side of the bowl.
 BAKING TOOLS AND EQUIPMENT

21. Spatula
– comes in different sizes; small
spatula is used to remove
muffins and molded cookies
from pans which is 5 to 4 inches;
large spatula for icing or frosting
cakes; flexible blade is used for
various purposes.
 BAKING TOOLS AND EQUIPMENT

22. Strainer
– used to strain or
sift dry ingredients.
 BAKING TOOLS AND EQUIPMENT

23. Timer
- Used to/in timing
baked products, the
rising yeast and to
check the doneness of
cakes.
 BAKING TOOLS AND EQUIPMENT

24. Weighing scale

– used to measure
ingredients in large
quantities.
 BAKING TOOLS AND EQUIPMENT

25. Utility tray

- Used to hold
ingredients together.
 BAKING TOOLS AND EQUIPMENT

26. Wire whisk

- Used to beat or
whip egg whites or
cream.
 BAKING TOOLS AND EQUIPMENT

27.Wooden spoon
- Also called mixing
spoon which comes in
various sizes suitable for
different types of mixing.
 OTHER BAKING

1. Cake
decorator(cylindrical)
- Used in decorating or
designing cake and other
pastry products.
 OTHER BAKING

2. Cookie press
- Used to mold and
shape cookies
 OVENS

Ovens are the workhorses of the bakery and

pastry shop.
- they are essential for producing the bakery
products.
- they are enclosed spaces in which food is
heated, usually by hot air.
 KINDS OF OVEN

1. DECK OVEN
- called deck oven because the items to be baked either on sheet
pans or in the case of some bread freestanding are placed directly on
the bottom, or deck of the oven.
- also called STACK OVEN because several may be stacked on top
of one another.
- breads are baked directly on the floor of the oven and not in pans.
KINDS OF OVEN
 KINDS OF OVEN

2. RACK OVEN
- A large oven into
which entire racks full of
sheet pans can be
wheeled for baking.
 KINDS OF OVEN

3. MECHANICAL OVEN
- the food is in motion while it
bakes in this type of oven.
- The most common type is a
revolving oven in which
mechanism is like that of ferris
wheel.
 KINDS OF OVEN

4. CONVECTION OVEN
- Contains fans that circulate the
air and distribute the heat rapidly
throughout the interior.
- Strong forced air can distort the
shape of the products made with
batter and soft dough.
THANK YOU!!!..