Baking Tools

and
Equipment
Measuring Cups and Spoons
It is ideal for scooping and leveling dry ingredients
 Digital Scale
It is the most-accurate way to measure dry ingredients. Precise measuring can make the difference between airy
treats and heavy bricks.
 Sifter
Nothing is worse than biting into a slice of cake and getting a clump of flour or baking soda — sifting can
easily prevent that scenario. A sifter is a relatively inexpensive and rather vital piece of equipment.
 Mixing Bowls
It's best to use bowls made of glass or a nonreactive metal such as stainless steel. Plastic bowls can retain flavors that you might not want in your
muffins, and they are also no good for melting chocolate or whisking egg yolks and sugar over a pot of simmering water.
 Pastry Cutter
This tool helps you cut fat into dry ingredients to create flaky biscuits, scones and pie crusts.
 Silicone Spatula
 They’re heat-resistant, don't stain or absorb flavors, and are essential for gently mixing things such as cake
batters, meringues or whipped cream. 
 Wire Whisk
A best tool for thoroughly combining just about everything. Use an all-purpose whisk to mix up batter mixture or test your arm strength when
making meringue or whipped cream.
 Stand Mixer
It makes your baking life much easier, especially when it comes to creaming butter or whipping cream. While
they’re expensive, stand mixers can be a great investment for your kitchen.
 Rolling Pin
 This essential tool is used to knead any type of baked goods such as biscuits, scones, pie dough, puff pastry,
cutout cookies and even fondant for cake decorating.
 Dough Scraper
It is useful for getting any stuck-on messes off your counter, but can also be used for portioning dough. They can be
made of either metal or plastic, with plastic being great for getting the last bits of batter or dough out of a bowl.
 Mechanical Scoops
It comes in a range of sizes and can be used for getting uniform cookies and perfectly portioning cupcake batter.
 Cookie and Biscuit Cutters
These come in all shapes and sizes — from the basic to the more elaborate that is used in making cookies and
biscuits.
 Silicone Baking Mat
These nonstick mats are a great alternative to parchment paper, since they are reusable. A silicone baking mat is a necessity for baking
cookies and is also useful when placed under fruit pies to catch any spills during baking.
 Bakeware
These are rimmed baking pans that are made of ceramic, glass, metal or silicone. Ceramic tends to be more decorative; glass lets you
see how brown your food is getting; metal is the best conductor of heat; and silicone takes away all of your worries about sticking.
 Timer
It helps save yourself from accidentally falling asleep and waking up to a smoke-filled kitchen. Baking times can
vary depending on the precision with which you followed the recipe as well as the temperature of ingredients.
 Cake Tester
 Though a toothpick often does the job just fine, a metal cake tester has a few advantages when it comes to doneness.
First, it is reusable and cuts down on waste, and second, its length makes it easier to use with thick baked goods.
 Baking Rack
Today, a baking rack is the preferred method. Let items such as cookies, muffins and cakes cool for a few minutes in the pan before
transferring to a rack to cool completely. The rack provides better air circulation to help speed up the chilling process and inhibit overcooking.
 Offset Spatula
These are made of flexible stainless steel, come in a range of sizes and are usually rounded at the end. Offset spatulas are great for
frosting cakes or spreading batter in a jelly roll pan. A medium-length spatula with a comfortable grip is a good all-around choice.
 Piping Bags and Tips
Piping or pastry bags allow for greater control and more elaborate designs when decorating. Tips are available in an assortment of shapes and
sizes for lines, stars, roses and even basket weaving. Piping bags are also used for cream puff dough.
 Commercial Oven
An equipment used for heating and baking foods in a professional setting. This is because professional ovens typically have the capacity and power
to handle large amounts of different kinds of food in a timely manner.