Baking and Pastry: Tools and Equipment

you Need in the Kitchen

Creating beautiful pastries requires not only artistic skill but also in-depth knowledge of how to use
pastry tools to produce the look you want. Pastry chefs need more than just the basic tools  like rolling
pins and measuring cups. While it is possible to make lovely pastries without many tools, the ultra-
modern and painstakingly crisp lines you see on many pastries and decorated cakes requires the right
equipment for the job. Here are some of the tools that pastry chefs rely on.

Offset Spatula

An offset spatula is a long, flat metal spatula that rises up just before it enters the handle. It's used
for spreading frostings on cakes and spreading thick batter in pans. It's much better than a regular
spatula because the lowered spreading surface makes it easier for you to hold the spatula and still
create a flat, level surface. Offset spatulas are available in mini sizes all the way up to huge spatulas
for large cakes. These are easy to find outside of professional kitchens, but they are indispensable to
most pastry chefs.

Raplette Dough Spreader

The raplette dough spreader is a rare tool that allows pastry chefs to spread dough in a raised mass.
In other words, instead of using a spatula to smear some dough on parchment paper and then try to
flatten it to a specific height all over, the chef uses the raplette to smooth out the dough at a certain
height that the raplette is set to. It's hard to find a raplette for home use, but Food and Wine offers an
improvised solution.

Microplane Zester

Forget graters that can harm your knuckles. A microplane zester is necessary for any pastry chef who
uses citrus peel garnishes. Yes, you can get these for home use, but a pastry kitchen is a lot sorrier
without one of these zesters. Box graters just don't offer the control that you need as a pastry chef to
get nice, distinct flakes of fresh citrus peel.

Cake Pans of All Sizes and Shapes

Home bakers usually can make do with a couple of square pans, a 9"x13" pan, and a round cake pan
that's either 8 or 9 inches across. But professional pastry chefs need all sizes and all shapes of cake
pans. From tiny 2-inch round pans to massive sheet pans, a prepared pastry chef will have a complete
set that covers all possible sizes.
Oven, Refrigerator, and Freezer Thermometers

All appliances are subject to failing gradually over time. The temperature in the oven, for example,
can start to drift by a few degrees, affecting the final product. It is essential to have a thermometer
for the oven and to test the oven every few weeks to ensure it is still heating up to the temperature
that you set the thermostat to. For the fridge and freezer, which can make or break cream cakes,
pies, and your customers' safety. You need separate thermometers that sit in the back of both the
refrigerator and freezers to ensure they stay in the desired temperature zones.

Pastry Blender or Cutter

The pastry blender is a tool that has a handle connected to parallel metal wires that you use to cut
butter into flour to form a dough. This tool makes it much easier to cut in the butter without warming
it up or getting dough all over your hands.