LIST OF TOOLS, EQUIPMENT AND MATERIALS

list of tools, equipment, and materials for the training of 25 trainees for
BREAD AND PASTRY PRODUCTION NC II.
TOOL EQUIPMENT MATERIALS
S
QT QT QT
Y Y Y
12 Measuring cup, solid 6 Commercial Mixers Cake flour
with complete
attachments
12 Measuring cup, 1 Mechanical Dough roller Bread Flour
liquid (250 & 500
ml)
25 Measuring spoon 1 Decker oven All-purpose

3 Cake turns 1 Compressor Sugar

table
20 Decorating 1 Dough Yeast
tips cutter
6 Rolling pins Butter

6 Pie pans Margarine

sizes 6, 8,
10
6 Sheet pans Butter (French bread)

6 Pie cutter Cooking oil

6 Rubber Lard
scrapper
6 Palette knife All-purpose cream

6 Cake stands Whipping cream

with tier
6 Cake pillars Confectioner sugar

6 Saucepan, Knox gelatin

s/s
6 Ladles s/s Flaked almonds

6 Knives s/s with Chocolate chips

plastic handle

6 Chopping board, Chocolate, shredded

color coded

6 Scale 2, 10 kgs Cherries with stem

6 Grater Cherries

6 Wooden Food colors

spoons
 6 Beaters Tropical fruits

12 Mixing bowl (6 pcs 4 Gas range Whole wheat, rye, multi

sets per set) grain

6 Wire whisk 1 Upright freezer Cream cheese

TOO EQUIPMENT MATERIALS

LS
Q Q QT
TY TY Y
6 Muffin pan, small 1 Refrigerator Paper cups

6 Muffin pan, medium Tulip paste

6 Muffin pan, big Sugar lace

6 Loaf pan, small Pineapple juice

6 Loaf pan, medium Contreau

6 Loaf pan, big

4 Rectangular pan TRAINING MATERIALS:
1x8x8

6 Round pan 6,8, 10, Wilton

12, 14, 16 decorating
magazine, video
6 Pie pan Good
Housekeeping
Baking Book
6 Flour sifter

6 Strainer
3 Double boiler