BAKING AND

PASTRY
EQUIPMENT
LARGE EQUIPMENT
MIXERS
MIXERS OF VARIOUS TYPES ARE ESSENTIAL TOOLS IN THE BAKESHOP.
WHILE SMALL QUANTITIES OF DOUGHS AND BATTERS CAN BE MIXED BY
HAND, COMMERCIAL BAKING IN ANY QUANTITY WOULD BE NEXT TO
IMPOSSIBLE WITHOUT POWER MIXERS. SEVERAL TYPES ARE USED IN
BAKING AND PASTRY MAKING.
MIXER
ALSO CALLED PLANETARY MIXER, THIS IS THE
MOST COMMON TYPE OF MIXER USED IN
BAKING AS WELL AS IN COOKING. THE TERM
PLANETARY IS DESCRIPTIVE OF THE MOTION
OF THE BEATER ATTACHMENT. JUSTAS A
PLANET SPINS ON ITS OWN AXISWHILE
REVOLVING AROUND THE SUN, SO THE
BEATER ATTACHMENT SPINS ON ITS AXIS
WHILE IT ROTATES IN AN ORBIT TO REACH
ALL PARTS OF THE STATIONARY BOWL.
TABLETOP MIXERS RANGE IN CAPACITY
FROM 5 TO 20 QT (4.75 TO 19 L).
VERTICAL MIXERS HAVE THREE MAIN
MIXING ATTACHMENTS. THE PADDLE IS A
FLAT BLADE USED FOR GENERAL MIXING.
THE WIRE WHIP IS USED FOR SUCH TASKS
AS BEATING EGG FOAMS AND CREAM. THE
DOUGH ARM OR DOUGH HOOK IS USED
FOR MIXING AND KNEADING YEAST
DOUGHS. BE SURE TO USE THE RIGHT SIZE
ATTACHMENT FOR THE BOWL. USING A 40-
QT PADDLE WITH A 30-QT BOWL COULD
CAUSE SERIOUS DAMAGE. ALSO, MAKE
SURE BOTH THE BOWL AND THE MIXING
ATTACHMENT ARE FIRMLY IN PLACE Mixer attachments: (left)
BEFORE TURNING ON THE MACHINE. whip, (center) paddle,
(right) dough arm
ADDITIONAL SPECIAL ATTACHMENTS ARE
ALSO AVAILABLE.
OVENS
OVENS ARE, OF COURSE, THE WORKHORSES OF THE BAKERY AND
PASTRY SHOP AND ARE ESSENTIAL FOR PRODUCING BREADS,
CAKES, COOKIES, PASTRIES, AND OTHER BAKED ITEMS. OVENS
ARE ENCLOSED SPACES IN WHICH FOOD IS HEATED, USUALLY BY
HOT AIR (EXCEPT IN THE CASE OF MICROWAVE OVENS, WHICH
ARE NOT ESPECIALLY USEFUL IN A BAKESHOP).
DECK OVEN
Deck ovens are so called because the items to be baked
either on sheet pans or, in the case of some breads,
freestanding are placed directly on the bottom, or deck, of
the oven. There are no racks for holding pans in deck
ovens. Deck ovens are also called stack ovens because
several may be stacked on top of one another. Breads baked
directly on the floor of the ovens and not in pans are often
called hearth breads, so another name for these ovens is
hearth ovens. Deck ovens for baking bread are equipped
with steam injectors. Deck oven
PROOFER
A proofer is a special box used to create
the ideal conditions for fermenting yeast
doughs. It does this by maintaining a
preset warm temperature and humidity
level appropriate to the specific dough.
BASIC TOOLS
MEASURING CUPS - A STANDARD
HAND TOOLS THAT CAN HOLD AND
MEASURED BOTH LIQUID AND DRY
INGREDIENTS. 1/8 CUP, 1/4 CUP, 1/3
CUP, 2/3 CUP, 1/2 CUP, 3/4 CUP AND 1
CUP.
MEASURING SPOONS – A HAND TOOLS
CAN MEASURED A LITTLE AMOUNT OF
LIQUID AND DRY INGREDIENTS THE
TEASE SPOON AND TABLE SPOON. (FOR
TEASESPOON : 1/8 TEASESPOON, 1/4
TEASESPOON, 1/2 TEASESPOON, 3/4
TEASESPOON AND 1 TEASESPOON.) FOR
TABLESPOON : 1/8 TABLESPOON, 1/4
TABLESPOON, 1/2 TABLESPOON, 3/4
TABLESPOON AND 1 TABLESPOON.
MIXING BOWL – A MIXING BOWL IS
A DEEP BOWL THAT IS
PARTICULARLY WELL SUITED FOR
MIXING INGREDIENTS TOGETHER
IN. CAN BE STAINLESS OR GLASS
HAND MIXER – A PORTABLE
HAND MIXER IS AN ELECTRIC
HANDFIELD MIXING AND
BLENDING TOOL THAT HAS TWO
REMOVABLE METAL BEATERS
AND VARIABLE SPEEDS.
ROLLING PIN - MANY TYPES OF ROLLING PINS
ARE USED IN THE BAKESHOP FOR ROLLING OUT
DOUGHS. PERHAPS THE MOST VERSATILE PIN,
USED FOR MOST GENERAL ROLLING TASKS, IS
SIMPLY A SOLID HARDWOOD ROD, ABOUT 2 IN. (5
CM) THICK AND 20 IN. (50 CM) LONG. A FRENCH
ROLLING PIN IS ABOUT 2 IN. (5 CM) THICK AT THE
CENTER AND TAPERED TOWARD THE ENDS. IT IS
USEFUL FOR ROLLING PIE DOUGHS AND OTHER
DOUGHS THAT MUST BE ROLLED TO A CIRCULAR
SHAPE. FOR LARGE QUANTITIES OR HEAVY
WORK, A HEAVY BALL-BEARING PIN MAY BE
USED.
SHIFTER / SIEVE - A ROUND
METAL SCREEN SUPPORTED IN A
STAINLESS-STEEL HOOP FRAME.
IT IS USED FOR SIFTING FLOUR
AND OTHER DRY INGREDIENTS.
ALSO CALLED A DRUM SIEVE OR
TAMIS (PRONOUNCED TAH-MEE).
MIXING SPOONS - COMBINE
INGREDIENTS FOR COOKING OR
BAKING.
SCRAPER - A BENCH SCRAPER, ALSO CALLED
A DOUGH SCRAPER, IS A SMALL RECTANGLE
OF STAINLESS STEEL WITH A HANDLE ALONG
ONE OF THE LONG EDGES. IT IS USED FOR Bench scraper
CUTTING AND PORTIONING DOUGH AND FOR
SCRAPING TABLETOPS. A BOWL SCRAPER IS A
PIECE OF PLASTIC ABOUT THE SAME SIZE
BUT WITH ONE CURVED EDGE AND NO
HANDLE. IT IS USED FOR SCRAPING OUT THE
CONTENTS OF MIXING BOWLS.
Bowl scraper
PASTRY BLENDER – IS A COOKING
UTENSIL USED TO MIX A HARD FAT INTO
FLOUR IN ORDER TO MAKE PASTRIES.
THE TOOL IS USUALLY MADE OF
NARROW METAL STRIPS OR WIRES
ATTACHED TO A HANDLE AND IS USED
BY PRESSING DOWN ON THE ITEMS TO
BE MIXED ( KNOWN AS CUTTING IN ).
COOLING RACK – IS USED TO
ALLOW AIR TO CIRCULATE
FREELY TO COOL BAKED GOODS
AND TO PREVENT THEM
GETTING SOGGY FROM
CONDENSATION.
THERMOMETER - THERMOMETERS HAVE MANY
USES IN THE BAKERY, AND THERE ARE MANY TYPES
OF SPECIALIZED THERMOMETERS. THE SUGAR
THERMOMETER, ALSO CALLED A CANDY
THERMOMETER, IS ONE OF THE MOST IMPORTANT. IT
IS USED FOR MEASURING THE TEMPERATURE, AND
HENCE THE CONCENTRATION, OF BOILING SUGAR
SYRUPS. THE CHOCOLATE THERMOMETER IS USED
FOR TEMPERING CHOCOLATE OTHER
THERMOMETERS MEASURE THE TEMPERATURE OF
BREAD DOUGHS, FRYING FAT, AND THE INTERIORS
OF OVENS, REFRIGERATORS, AND FREEZERS (TO
CHECK THE ACCURACY OF THE EQUIPMENT’S
THERMOSTAT).
COOKIE CUTTER - MANY TYPES OF CUTTERS
ARE USED IN THE PASTRY DEPARTMENT.
COOKIE CUTTERS AND PASTRY CUTTERS,
AVAILABLE IN MANY SHAPES, CUT
DECORATIVE SHAPES BY STAMPING THEM
FROM ROLLED-OUT DOUGH. ROLLER
CUTTERS HAVE A HANDLE ON EACH END,
LIKE ROLLING PIN, AND ARE ROLLED OVER
ROLLED-OUT DOUGH TO CUT REPETITIVE
SHAPES QUICKLY AND EFFICIENTLY, WITH
MINIMAL LOSS OF DOUGH TO TRIMMINGS
AND SCRAPS.
BAKING PAN – A METAL
MOLDER THAT HOLD
THE BATTER INTO THE
OVEN UNTIL ITS
BAKED.
WEIGHT SCALE – MANUAL OR
DIGITAL SCALE USED FOR
MEASURED BOTH DRY AND
LIQUID MEASUREMENT