BAKING TOOLS AND
EQUIPMENT
A. MEASURING TOOLS
1.
Measuring Cups- they are used to measure
dry and liquid ingredients. It consist of two
types namely:
a. A graduated cup- with measurements (1,
3/4, 2/3, , 1/3, , 1/8) marked on each
side.
b. A measuring glass - is made of transparent
glass or plastic is used for measuring liquid
ingredients.
2. Measuring Spoons-consist of a set of spoons with
different sizes for measuring small quantities of
ingredients.
c. Weighing scale is used to measure ingredients for
accurate measurements.
d. Timer- is used to in timing baked products, the
rising of yeast and to check the doneness of cakes.
B. PREPARATION TOOLS
a. Sifter- is used to strain or sift dry ingredients.
b. Grater- is used to grate cheese, chocolate, and
other fresh fruits.
c. Pastry Brush- is used for greasing pans or surface of
pastries and pastries.
d. Pastry tips- is a pointed metal or plastic tube
connected to the opening of the pastry bag and is
used to form desired designs.
e. Rolling Pins- is used to flatten or roll the dough.
f. Spatula- comes in different sizes; Small spatula
are used to remove muffins and molded cookies
from pans which is 5 to 6 inches; Large spatula for
icing or frosting cakes; flexible blade is used for
various purposes.
C. MIXING TOOLS
1.
Mixing Bowls- comes in graduated sizes and
has sloping sides; used for mixing
ingredients.
b. Electric Mixer- is used for beating, mixing and
blending.
c. Rotary egg beater- is used in beating eggs or
whipping cream.
d. Rubber Scraper- is used to remove bits of food on
sides of the bowl.
e. Wooden Spoon- is also called mixing spoon which
comes in various sizes suitable for different types of
mixing.
f. Wire Whisk- is used to beat or whip egg whites or
cream.
D. CUTTING TOOLS
a.
Pastry Blender- made of wires held together by a
handle; used for cutting in solid fat or shortening
in the preparation of pies, biscuits or doughnuts.
b. Pastry Wheel- round blade knife used to cut dough
when making pastries.
c. Biscuit and doughnut cutter is used to cut and
shape biscuit or doughnut.
d. Kitchen Shears- are used for various cutting
procedures.
e. Paring Knife- is used to pare or cut fruits and
vegetables into different sizes.
E. BAKING WARES/PANS
a.
Tube pan- deeper than a round pan and it has a
hollow center which is removable. It is used to
bake chiffon type cakes.
b. Muffin pan- has formed cups for baking muffins
and cup cakes.
c. Pop-over pan- is used for cooking pop over.
d. Jelly roll pan- is a shallow rectangular pan used for
baking rolls.
e. Bundt pan is a round pan with scalloped sides
used for baking elegant and special cakes.
f. Custard cup- is made of porcelain or glass used for
baking.
g. Griddle pans are used to bake griddles.
h. Loaf pan- is used to bake loaf bread.
F. OVENS
- are the workhorses of the bakeshop and are
essential for producing the bakery products. Ovens
are enclosed spaces in which food is heated, usually
by hot air.
a. Deck Ovens - are so called because the items to be
baked either on sheet pans or in the case of some
bread freestanding are placed directly on the
bottom, or deck of oven. This is also called STACK
OVEN because several may be stacked on top of one
another. Breads are baked directly on the floor of
the oven and not in pans. Deck oven for baking
bread are equipped with steam ejector.
b. Rack oven - is a large oven into which entire racks
full of sheet pans can be wheeled for baking.
3. Mechanical oven - The food is in motion while it
bakes in this type of oven. The most common types
are a revolving oven, in which his mechanism is like
that of a Ferris wheel. The mechanical action
eliminates the problem of hot spots or uneven
baking because the mechanism rotates throughout
the oven. Because of its size it is especially used in
high volume operations. It can also be equipped
with steam ejector
4. Convection oven - contains fans that circulate the
air and distribute the heat rapidly throughout
Mrs. Lea Queen M. Tamayao
Bread and Pastry Production Teacher
