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Chapter 3 Baking and Pastry Equipment
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Chapter 3
Baking and Pastry Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Safety• Never use a piece of equipment until you are thoroughly
familiar with the operation and all its features.• Study the operating manual supplied with each item.
Equipment Safety and Sanitation
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Sanitation• When purchasing a piece of equipment look for
models that have been tested and certified by recognized agencies.
• NSF International• CSA International• Underwriter’s Laboratory
Equipment Safety and Sanitation
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Mixers• Vertical Mixers, planetary mixers, are the most
common types used in baking.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Mixers• Vertical mixers have 3 main mixing attachments:
• Paddle for general mixing.• Wire whip for beating or whipping.• Dough arm or dough hood for mixing and kneading yeast
doughs.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Mixers• Spiral mixers are designed for doughs and heavy
batters and are used primarily for making large quantities of yeast doughs.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Mixers• Horizontal Mixers are large, industrial-size mixers
capable of handling as much as several thousand pounds of dough at a time.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Dough-Handling Equipment• Dough Fermentation Trough is used to hold mixed
yeast doughs during fermentation.• Dividers cut scaled pieces of dough
into equal portions by means of a dieor cutter.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Dough-Handling Equipment• Divider-Rounder divides the dough and then
automatically rounds the individual portions.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Dough-Handling Equipment• Dough Sheeter rolls out portions of dough into sheets
of uniform thickness.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Dough-Handling Equipment• Molder rolls and forms pieces of bread dough for
standard loaves, baguettes, and rolls.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Dough-Handling Equipment• Proofer is a special box in which the ideal conditions
for fermenting yeast doughs can be created.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Dough-Handling Equipment• Retarder is a refrigerator that maintains a high level of
humidity to prevent the dough from drying out or crusting.
• Retarder-Proofer is a combination retarder and proofer.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Ovens• Deck Oven are so called because the items to be baked
are placed directly on the bottom or deck of the oven, no racks.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Ovens• Rack Oven is a large oven into which entire racks full
of sheet pans can be wheeled for baking.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Ovens• Mechanical oven is one in which the food is in motion
while it bakes. The most common type is the revolving oven.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Ovens• Convection ovens contain fans that circulate the air
and distribute the heat rapidly throughout the interior.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Steam-Jacketed Kettle is useful in the bakeshop for making custards, creams, and fillings.
Large Equipment
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Fryers are needed in the bakeshop for doughnuts and other fried items.
Large Equipment
Barquette
Charlotte mold
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Baba Mold
Banneton
Specialty Pans, Containers, and Molds
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Loaf pan
Pullman pan
Madeleine pan
Savarin mold
Specialty Pans, Containers, and Molds
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Springform pan
Tart pan
Tube pan
Specialty Pans, Containers, and Molds
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Blowtorch
Bench brush
Icing comb
Hand Tools
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Cookie cutters and pastry cutters
Roller cutter
Peel
Roller docker
Hand Tools
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Rolling Pins
Bench scraper
Bowl scraper
Sieve, drum sieve, or tamis
Hand Tools
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
Turntable
Whips, whisks
Hand Tools
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
• Acetate: A type of clear plastic.• Couche: A sheet of heavy linen or canvas, used for supporting certain
breads.• Hydrometer, sugar densimeter, saccharometer, Baumé hydrometer
used to test density of sugar syrups.
• Ice Cream Freezer
Miscellaneous Tools
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 3
Baking and Pastry Equipment
• Marble• Parchment paper, baking paper, silicone paper• Rack, cooling• Silicone mat• Thermometers
• Chocolate Sugar
Miscellaneous Tools
