BAKING TOOLS

AND EQUIPMENT
MEASURING AND
BAKING TOOLS
Measuring Cups- they are used to measure dry
and liquid ingredients. Its consist of two
namely:

Liquid Measuring Cup- are sold

individually and made of glass or
plastic, with measures indicated
on the outside of the cup.

Dry Measuring Cup- are designed

to measure dry ingredients like
flour, sugar and etc.
Measuring Spoon – are used to
measure small quantities of
ingredients.

Weighing Scale- used to

measure large quantities of
ingredients.
Paring Knife- is used to pare
or cut fruits, vegetables and
other baking ingredients like
chocolates.

Rubber Scrapper- is it used to

remove a bits of food on the
sides of the bowl.
Rolling Pin- a reliable tool for
flatten and rolling dough.

Spatula- a flexible tool in

leveling of ingredients or
frosting a cake.
Mixing Bowl- is a deep bowl
that is particularly well suited
in mixing ingredients together
in.

Flour Sifter- a wire mesh or

rotating bars for breaking up
lumps or loosening flour.
Cookie Cutter- is a tool to
cut cookies/biscuit dough
in a particular shape.

Pastry Blender- tool for

cutting shortening or butter
into flour for flaky products
like biscuits or pie crust.
Cooling Rack- wire rack for
cooling hot food.

Wire Whisk- a simple tool for

beating and stirring light
mixture.
Pastry Brush- also known as
basting brush. Used to spread
butter, oil, glazed on food.

Pastry Bag and Tip- a funnel

shaped container of icing or
whipped cream.
Dough Cutter- a tool with a
sharp edge used to cut dough.

Ice Cream Scoop- used it to

have evenly equal divided and
uniform sizes for
measuring cupcake batter.
Rotary Cake Stand- used to
easily access to all sides of
cakes for frosting.

Wooden Spoon- a tool used for

mixing and stirring flour
mixtures.
BAKING PANS
Cake Pan- various pans used for
baking identified us width by
length in inches.
Common ones are:
9’’x13’’- oblong
9”x9”- square
9’’- round

Muffin Pan- an aluminum

rectangular or square pan with
hallow rounds.
Jelly Roll Pan- a type of flat
sheet pan that features a 1-inch
rim around the pan's sides. It is
designed to make thin sponge or
sheet cakes that are sturdy
enough to coat with creme, jelly,
or other fillings and roll into a
cylinder shape.

Loaf Pan- a deep pan with

approximately 4 by 9 inches to
bake quick and yeast bread and
other baked products.
Pie Pan- used for pie making.

Cookie Sheet- a flat

rectangular metal pan used in
oven. They are often used for
baking bread rolls, pastries,
cookies.
Tube Pan- pan with a hollow
tube in the center allowing
for the cake arise and yet
the center baked evenly.

Bundt Pan- a round pan with

scalloped sides used for
baking elegant and special
cakes.
 BAKING
EQUIPMENT
Electric hand Mixer- for
creaming, beating egg whites,
mixing cake batter and icing.

Stand Mixer- a motor powered a

device used to stir and blend
mixtures used in baking.
Oven- are the workhorse of the
bakeshop and are essential for
producing bakery products. Oven
are enclosed space in which food
is heated, usually by hot air.

Mechanical Oven-
the food is in motion while it
baked, in this type of oven. Its
most common type is a revolving
oven, in which the mechanism is
like that of a Ferris wheel.
EQUIPMENT
Gas Range Oven- contains fans
that circulate the air and
distribute the heat rapidly
throughout the interior. Its
strong forced air can distort
the shape of the products
made with batter and soft
dough.
Rack Oven- is a large oven into
which entire racks full of sheet
pans can be wheeled for baking.
Deck Oven- is a type of oven that
is frequently used for commercial
baking. The purpose of a deck oven
is to create an environment inside
of the cooking chamber that
contains a consistent level of heat
that can be manipulated as needed.
The size and heat of a deck oven
allows the efficient baking of a
large amount of products in a short
period of time.