Baking

Tools,
Utensils and
Equipment
in Making
Bread
Baking Tools, Utensils and
Equipment in Making Bread
• 1. Liquid Measuring Cup – it is a transparent
cup calibrated to indicate the amount of liquid.

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Baking Tools, Utensils and
Equipment in Making Bread
• 2. Dry Measuring Cup – it is a set of marked
cups used to measure dry ingredients such as
flour and sugar.

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Baking Tools, Utensils and
Equipment in Making Bread
3. Measuring spoon – it is a set of spoons used
to measure small amount of ingredients.

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Baking Tools, Utensils and
Equipment in Making Bread
3. Measuring spoon – it is a set of spoons used
to measure small amount of ingredients.

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Baking Tools, Utensils and
Equipment in Making Bread
4. Dietetic scale – it is an instrument used to
measure the weight of an item or ingredient.

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Baking Tools, Utensils and
Equipment in Making Bread
5. Flour sifter – this tool is used for sifting
coarse or dry ingredients.

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Baking Tools, Utensils and
Equipment in Making Bread
6. Stand mixer – it is a motor powered device
used to stir and blend mixtures used in baking.

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Baking Tools, Utensils and
Equipment in Making Bread
7. Mixing bowl – it is a hollow dish where
ingredients for baking are mixed.

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Baking Tools, Utensils and
Equipment in Making Bread
8. Rolling pin – it is a solid elongated wood
with handles at both ends used to flatten dough
or pastry.

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Baking Tools, Utensils and
Equipment in Making Bread
9. Rubber scraper – this tool is used for mixing
and scraping mixture on the side of a bowl.

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Baking Tools, Utensils and
Equipment in Making Bread
10. Muffin pan – it is a square or rectangular
pan with hallow rounded made with aluminum
material.

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Baking Tools, Utensils and
Equipment in Making Bread
11. Baking Spatula - A narrow spatula that is built
with a thin, flexible stainless steel blade. This spatula is
used for frosting cakes and to spread toppings or mixtures
smoothly over the food being prepared. The blade is
slightly flexible, which aids in spreading and making soft
toppings smooth in appearance. The spatula is used as a
decorating tool but can also be used to serve slices of cake,
pieces of pie or bars.

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 Types,
Kinds, and
Classifications
of Bakery
Products
Types, Kinds, and
Classifications of Bakery
Products
Classification of dough
•- Lean – includes flour, yeast, salt,
sugar, and shortening.
Example: pan de sal
•- Rich – this dough can be added with
nuts, fruits, and other condiments.

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Types, Kinds, and
Classifications of Bakery
Products
•Methods of Mixing Dough
• - Straight – this method combines
all the ingredients together at one
time.
• - Sponge and dough – this method
combines parts of liquid and dry
ingredients setting them aside to rise
until bubbly, and then add
everything just like straight dough.
• - No-knead method – in this
method, knead is made from a batter
nested of dough.
Types, Kinds, and
Classifications of Bakery
Products
•Kinds of Bread
• - Yeast bread – made from flour,
water, salt, and other ingredients
leavened by yeast and needs a longer
fermentation time before shaping and
baking.
• - Quick bread – made with quick-
leavening agents and is mixed,
shaped, and baked in one
interrupted process.
Types, Kinds, and
Classifications of Bakery
Products
•Types of Quick Bread
- Pour batter – this is a type of bread
that can be poured in steady streams.
- Dropped batter – this bread
requires heavy drops pouring like
muffin, biscuits, and cookies.
- Soft dough – this is a type of bread
that is sticky to touch.
- Stiff dough – this is a dough that
can be rolled and cut easily.
Types, Kinds, and
Classifications of Bakery
Products
•Characteristics of a well-made high
quality bread
• - It is large for its weight, well-
rounded top and free from cracks.
• - Crust is thin with golden brown
colored evenly.
• - With fine, even grain, and creamy
white.
• - It doesn’t crumble easily.
• - It has sweet and nutty odor.
Types, Kinds, and
Classifications of Bakery
Products
•Cookies – these are little cakes that are flat and
sweet.
Kinds of cookies:
Drop – irregular and unevenly shaped cookies.
Rolled – made from dough, rolled out, and cut with
cookie cutters.
Pressed/bagged – made with more butter to make it
more richer in taste.
Cookie bar – a type of cookie that is cut into bars
after
baking.
Refrigerated – frozen and cut into desired shapes
before baking.
Types, Kinds, and
Classifications of Bakery
Products
• Muffin – it is a simple cup bread
leavened and is considered a
member of the quick bread family.
 Mixing
Techniques
Types, Kinds, and
Classifications of Bakery
Products
1. Creaming – it is done by rubbing one or
two ingredients in a bowl using a wooden
spoon or electric mixer to make a soft fluffy
mixture.
2. Cutting in – this is done with the use of a
pastry blender where fat is mixed and cut
into small pieces then, coat them with the
flour.
3. Folding – this technique involves working
with two ingredients gently to retain air in
the mixture.
4. Cut and Fold – this is a combination of
two motions cutting vertically through the
mixture and turning over and over by gliding
a rubber scraper.
Types, Kinds, and
Classifications of Bakery
Products
5. Beating – this technique incorporates air in
the mixture by mechanical agitation.
6. Stirring – this is done with a wooden spoon,
rotating it through a mixture.
7. Whipping – this is done by beating eggs and
cream to fill them with air which results to a
thick and fluffy texture.
8. Sifting – this is the process of separating
coarse particles in the ingredients by passing
through a sieve.
9. Binding - this is like breading a fish where
ingredients adhere to each other.
10. Kneading – this is a process that involves
pressing, stretching, and folding of dough to
develop the gluten.
Chart
6

0
1 2 3 4

Series1 Series2 Series3

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Table
Category 1 Category 2 Category 3 Category 4

Item 1 4.5 2.3 1.7 5

Item 2 3.2 5.1 4.4 3

Item 3 2.1 1.7 2.5 2.8

Item 4 4.5 2.2 1.7 7

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 The way to get
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Walt Disney

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