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!
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