BREAD AND

PASTRY
PRODUCTION
Prepared by:
Ms. Angelica B. Flores
 BAKING
TOOLS
AND
EQUIPMENT
SIFTER / SIEVER
 it is used to
separate and
break up clumps
in dry
ingredients
COOLING RACK
It is used to allow air
to circulate freely to
cool baked goods
,prevent them getting
soggy from
condensation.
BAKING PANS
Sheet pans – perfect for baking
cookies
Muffin pans- prop over's
,cupcakes and muffins
Loaf Pan- for yeasted bread
,homemade sandwich bread
Tube Pan-used primarily for lighter
cooker (angel food and chiffon)
Pie plate –Brownies and pies
WOODEN LADLE
Plopped into a high
temperature –
sensitive recipe wont
“shock” the mixtures
and cause immediate
crystallization.
PASTRY/ DOUGH/COOKIE
CUTTER
Also known as pastry
blender or dough
blender
Used to work solid
fats to create a dough
ELECTRIC MIXER
Rotate a set of bakers
in a bowl containing
food to prepared.
Used for stirring
,whisking and beating.
 OVEN
Used for heating and
baking
 BOWL
Used for indicating
ingredients that are
needed.
MEASURING SPOON
Used to measure
amount of an
ingredients ,either liquid
or dry.
 PASTRY BRUSH
Used to spread a
glaze of egg wash on
the crust or surface
of the food.
 FOOD TONG
Used to grip and lift
objects instead of
handling food directly
with hands.
 MEASURING CUPS
/MEASURING JUG
Measure the volume of
liquid or bulk solid
baking ingredients.
 RUBBER SCRAPER
Scrape gather up
chopped food, dough
and mixture.
 ROLLING PIN
Used to roll out
various type of
dough.
 CAKE TESTER
Check the doneness
of cake after baking.
 ICING TIPS
Add borders to
cakes ,cupcake and
cookies.
 PASTRY BAG
Used to pipe semi-
solid food by pressing
them through a
narrow at one end
(cake decoration)
 STEAMER
Used to baked leche
flan ,puto flan and puto
cheese.
 SPATULA
Used for frosting cakes to
spread toppings or
mixtures.
 BAKING TRAY
A flat ,rectangular
metal pan used in an
oven.