baking and pastry equipment

BAKING AND PASTRY EQUIPMENT Supimphon Phangkhwa 6130111005

CONTENT Mixer and attachment.............................................................03 Oven...........................................................................................06 Dough - handling and Equipment.........................................08 Pans, containers and molds....................................................10 Hand tools..................................................................................15 Other tools and equipment.....................................................21

MIXER AND ATTACHMENT Mixer : a machine in which you mix things together. Attachment : an extra piece of equipment that can be added to a machine 03

04 nd Mi nd Mix Ha Sta xer er more speed and power with a stand mixer which you often need for big batches of dough or baking several desserts at once. Hand mixer a small hand-held kitchen tool used to blend ingredients.

05 Spiral Mixers An effective than traditional beaters. More dough can be mixed at once in a spiral mixer.

Mixer attachments The sweet dough arm combines the actions of the dough arm and the flat paddle and is usedfor mixing sweet doughs. The wing whip is used for mixing materials too heavy for the standard wire whip. The pastry blender is used to blend fat and flour, as in making pie doughs

06 OVEN An oven is a device for cooking that is like a box with a door. You heat it and cook food inside it.

07 Dack Oven Rack Oven Deck ovens for baking bread areequipped with steam injectors. A large oven into which entire racksfull of sheet pans can be wheeled forbaking.

08 DOUGH HANDLING [Dough is a flour mixed with water and other food substances so- that it is ready for baking esp. into bread or pastry ]

09 Dou gh Sheeter Divider A sheeter rolls out portions of dough in to sheets of uniform thickness. Cut scaled pieces of dough into equal portions.

PANS, CONTAINERS AND MOLDS Thre are many pots and pans found in the hot kitchen are also used in the bakeshop. For example,saucepans are used to boil syrups and to cook creams and fillings. 10

11 Baba mold Banneton Brioche mold A small thimble-shaped A bentwood basket, A flared pan with fluted mold for making babas. available in various sides for making brioche. shapes, for holdingand giving shape.

12 Chocolate molds Cake pans Used for all sorts of chocolate Most cake pans are round, but work, from large display pieces other shapes, such as hearts, to bite-sizetruffles. are available forspecialty cakes.

13 Flexipan Madeleine pan Muffin pan Nonstick baking pans A special baking pan with Metal baking pan with made of a flexible shell-shaped indentations, cup-shaped indentations siliconematerial. used for baking madeleines for baking muffins.

14 Pie pan Tube pan Shallow pan with sloping sides, used A deep cake pan with a tube in for baking pies. Disposable aluminum the center. The tube promotes piepans are usually used in retail even baking ofangel food cakes bakeshops. and similar items.

15 HAND The category of hand tools is a broad TOOLS one, encompassing large and small items, some morefamiliar than others. Those described here are considered indispensable to a bakeshop or commercial baking establishment.

16 Blowtorch A tool used for caramelizing and controlled browning ofvarious pastry items, and for caramelizing the sugar topping of crèmebrûlée. Butane or propane is used as fuel, depending on the model. Sieve A round metal screen supported in a stainless-steel hoop frame. It is used for siftingflour and other dry ingredients.

17 Brushes Pastry bag A cone-shaped cloth or plastic bag with Pastry brushes are used to brush an open end that can be fitted withmetal items with egg wash, glaze,and so on. or plastic tubes or tips of various shapes and sizes. Used for shaping and decoratingwith items.

18 Oven brushes Used to clean excess flour from deck ovens. Rolling pins A cylinder that you roll over dough or pastry to make it flat

19 Dough scraper Bowl scraper A small rectangle of stainless steelwith A piece of plastic about the same size, a handle along one of the long edges. It but with onecurved edge and no is used for cutting and portioning dough handle. It is used for scraping out the and forscraping tabletops. contents of mixing bowls.

20 Wire rack A wire grate used to hold bakedgoods as they are cooling, or to hold items. Turntable A round, flat disk that swivelsfreely on a pedestal base. Used for holdingcakes for decorating.

OTHER TOOLS AND EQUIPMENT A number of other tools and equipment, which together may be categorized as miscellaneous,also should be considered essentials to the bakeshop or commercial bakery kitchen. 21

22 Couche A sheet of heavy linen or canvas, used for supporting certain breads, such asbaguettes, as they are proofed. Hydrometer Usedto test the density of sugar syrups.

23 Marble Silicone mat Thermometers A stone material used for Flexible fiberglass mat Thermometers have many tabletop or work surfaces coated with nonstick uses in the bakery, and there in pastry shops. silicone, used to line are many types of bakingsheets. specialized thermometers.