Breads and Pastries Production

BAKINGTOOLS

AND EQUIPMENT

BAKING WARES:

-are made of glass or

metal containers for

batter and dough

with various sizes and shapes.

CAKE PANS:-comes in different sizes

And shapes and may be round

square rectangular

or heart shaped.

1.) TUBE CENTER PAN:-Deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type cakes.

2. MUFFIN PAN:-has 12 formed cups for baking muffins and cup cakes.

3.) POP OVER PAN:

-is used for cooking pop over.

4.) JELLY ROLL PAN:

- Is shallow rectangular pan used for baking rolls

5.) BUNDT PAN:- Is a round pan with scalloped sides used for baking elegant and special cakes.

6.) CUSTARD CUP:

-Is made of porcelain or glass used for baking individual custard.

7.) GRIDDLE PANS:

-are used to bake griddles

8.) LOAF PAN:

- Is used to bake loaf bread.

2.) BISCUIT AND

DOUGHNUT CUTTER:

- Is used to cut and shape biscuit or doughnut.

3.) CUTTING TOOLS:- Include a knife and choppingboard that are used to cutglazed fruit, nut, or otheringredients in baking.

4.) ELECTRIC MIXER:

- Is used for differentbaking procedure forbeating, stirring, andblending.

5.) FLOUR SIFTER:

- Is used for sifting flour.

6.) GRATER:

- Is used to grate cheese,chocolate, and otherfresh fruits.

7.) KITCHEN SHEARS:

- Are used to slice rollsand delicate cakes.

8.) MEASURING CUPS:-consist of two types namely:

a.) A graduated cup withfractions (1, ¾, 2/3, ½, 1/3,¼, 1/8) marked on each side.

b.) A measuring glass made of transparent glass or plastic is more accurate for measuring.

9.) MEASURING

SPOONS:- consist of a set of measuringspoons used to measure small

quantities of ingredients.

10.) MIXING BOWL:-comes in graduated sizes and has sloping sides used for mixing ingredients.

11.) MORTAR AND

PESTLE:- Is used to pound orground ingredients.

12.) PARING KNIFE:- Is used to pare or cutfruits and vegetables intodifferent sizes.

13.) PASTRY BAG:- A funnel shaped container of icing or whipped cream.

14.) PASTRY BLENDER:- Has a handle and with wirewhich is used to cut fate orshortening in the preparation ofpies, biscuits or doughnuts.

16.) PASTRY TIP: - Is a pointed metal or plastic

tube connected to the openingof the pastry and is used to formdesired designs.

15.) PASTRY BRUSH:

- Is used in greasing pansor surface of pastries andbreads.

17.) PASTRY WHEEL:- Has a blade knife used tocut dough when makingpastries.

18.) ROTARY EGG

BEATER:

- Is used in beating eggsor whipping cream.

19.) ROLLING PIN:

- Is used to flatten or rolldough.

20.) RUBBER SCRAPER:- Is used to remove bits of

food inside of the bowl.

21.) SPATULA:- Comes in different sizes; smallspatula are used to removemuffins and molded cookiesfrom pans which is 5-6 inches

-large spatula for icing orfrosting cakes; flexibleblade is used for variouspurposes.

22.) STRAINER:

- Is used to strain or siftdry ingredients.

23.) TIMER:- Is used in timing baked

products, the rising ofyeast and to check thedoneness of cakes.

24.) WEIGHING

SCALE:

- Is used to measureingredients in largequantities.

25.) UTILITY TRAY:- Is used to hold

ingredients in largequantities.

26.) WIRE WHISK:- Is used to beat or whipegg whites or cream.

27.) WOODEN

SPOON:- Is also called mixing spoon whichcomes in various sizes suitable fordifferent types of mixing.

OTHERBAKING TOOLS

ANDEQUIPMENTS

1.) CAKE DÉCOR

(CYLINDRICAL)- Is used on decorating or

designing cake and otherpastry products.

2.) COOKIE PRESS:- is used to mold and

shape cookies.

OVENS:- The workhorses of thebakery and pastry shop andare essential for producingthe bakery products.

SEVERAL KIND OF

OVENSA.) Deck Oven

1.) Rack Oven2.) Mechanical Oven3.) Convection Oven

A.) DECK OVENS:- The items to be baked either onsheet pans or in the case of somebread freestanding are placeddirectly on the bottom, or deck ofthe oven.

*DECK OVEN

:also called as

STACK OVEN:- Because several may bestacked on top of one another.

1.) RACK OVEN:- Is a large oven into which

entire racks full of sheetpans can be wheeled forbaking.

2.) MECHANICAL

OVEN:- The food is in motion

while it bakes in this typeof oven.

3.) CONVECTION

OVEN:- Contains fans that circulatethe air and distribute the heatrapidly throughout the interior.

OTHERBAKING

EQUIPMENT:

*DUTCH OVEN:-is a thick-walled cookingpot with a tight-fitting lid.-called as “casserole dishes”

CLASSIFICATION OF BAKING TOOLS AND

EQUIPMENT

A. OVENS:

*Convection Ovens*Rotary Ovens* Deck or Cabinet* Microwave Oven

B. OTHER BAKING

TOOLS:

* Bread Toaster* Double Broiler* Dutch Oven

C. PREPARATORY

TOOLS:* Flour Sifter *Grater* Pastry Tips *Spatula* Pastry Brush* Utility Tray* Rolling Pin* Pastry Cloth

D.) MEASURING

TOOLS:* Measuring Cups* Measuring Spoons*Weighing Scale*Measuring cups for liquid ingredients*Timer

E.) MIXING TOOLS:*Mixing Bowls*Wooden Spoon*Rubber Scraper*Electric and Handy Mixer*Rotary Egg Beater

F.) CUTTING TOOLS*Pastry Blender*Pastry Wheel*Kitchen Shears*Chopping Boards*Paring Knife*Biscuit and Doughnut Cutter

G.) BAKING PANS:*Tube Center Pan *Cake Pans*Jelly Roll Pan *Muffin Pan*Custard Cup *Bundt Pan*Griddle Pans*Pop Over Pan*Macaroon molders*Baking Sheets

Thank you!