BREAD AND PASTRY
PRODUCTION
o l s a n d
n g T o
B a ki m e n t
u i
Eq Theirp
And
Uses
BAKING WARES
are made of glass or metal
containers for batter and dough
with various sizes and shapes.
1. Cake pans
comes in different sizes and
shapes and may be round ,
square, rectangular or heart
shaped.
1.1. TUBE CENTER PAN
is deeper than a round pan and
with hollow center, it is
removable which is used to bake
chiffon type cakes.
1.2. MUFFIN PAN
has 12 formed cups for baking
muffins and cup cakes.
1.3. POP OVER PAN
is used for cooking pop over.
1.4. JELY ROLL PAN
is shallow rectangular pan used
for baking rolls.
1.5. BUNDT PAN
is a round pan with scalloped
sides used for baking elegant
and special cakes.
1.6. CUSTARD CUP
is made of porcelain or glass
used for baking individual
custard.
1.7. GRIDDLE PANS
a frying pan with a handle and
a slightly raised edge, for
cooking pancakes, bacon,
etc., over direct heat.
1.8. LOAF PAN
is used to bake loaf bread.
Biscuit and Doughnut Cutter
is used to cut and shape biscuit
or doughnut.
3. CUTTING TOOLS
include a knife and chopping
board that are used to cut glazed
fruit, nuts, or other ingredients
in baking.
4. ELECTRIC MIXER
is used for different baking
procedure for beating, stirring
and blending.
5. FLOUR SIFTER
is used for sifting flour.
6. GRATER
is used to grate cheese,
chocolate, and other fresh
fruits .
7. KITCHEN SHEARS
are used to slice rolls and
delicate cakes.
8. MEASURING CUPS
consist of two types namely:
a. A graduated cup with
fractions (1,3/4, 2/3,
½,1/3,1/4,1/6) marked on each
side.
b. A measuring glass made of
transparent or plastic is more
accurate for measuring.
9. MEASURING SPOONS
consist of a set of measuring
spoons 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 or ground ingredients .
12. PARING KNIFE- is used to
pare or cut fruits and vegetables
into different sizes.
13. PASTRY BAG- a funnel shaped
container of icing or whipped
cream.
14. PASTRY BLENDER- has a
handle and with wire which used
to cut fat or shortening in the
preparation of pies, biscuits or
doughnuts.
15. PASTRY BRUSH- is used in
greasing pans or surface of
pastries and breads.
16. PASTRY TIP- is a pointed
metal or plastic tube connected
to the opening of the pastry and
is used to form desired designs.
17. PASTRY WHEEL- has a blade
knife used to cut dough when
making pastries.
18. ROTARY EGG BEATER- is used
in beating eggs or whipping
cream.
20.RUBBER SCRAPER- is used to
remove bits of food inside of the
bowl .
21. 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
and frosting cakes; flexible blade
is used for various purposes.
22. STRAINER- is used to strain
or sift dry ingredients.
23. TIMER- is used to in timing
baked products, the rising of
yeast and to check the doneness
of cakes.
24. WEIGHING SCALE- is used
to measure ingredients in
large quantities.
25. UTILITY TRAY- is used to
hold ingredients together.
26. WIRE WHISK- is used to beat
or whip egg whites or cream.
27. WOODEN SPOON- is also
called mixing spoon which comes
in various sizes suitable for
different types of mixing.
OTHER BAKING
1. Cake Decorator (Cylindrical)- is
used in decorating or designing
cake and other pastry products.
2. Cookie Press- is used to mold
and shape cookies.
OVENS
Are the workhorses of the
bakery and pastry shop and are
essential for producing the
bakery products. Ovens are
enclosed spaces in which food is
heated, usually by hot air.
A. DECK OVENS- 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.
RACK OVEN
It is a large oven into which
entire racks full of sheet pans
can be wheeled for baking.
MECHANICAL OVEN
The food is in motion while it
bakes . Its a most common types
are a revolving oven, in which its
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 .
CONVECTION OVEN
Contains fans that circulate the air
and distribute the heat rapidly
throughout the interior. Strong
forced air can distort the shape
of the products made with batter
and soft dough.
OTHER BAKING EQUIPMENT
Dutch Oven is a thick-walled
(usually cast iron) cooking pot with
a light –fitting lid. It have been used
as cooking vessels for hundreds of
years. They are called “casserole
dishes” in English speaking
countries other than the USA, and
cocottes in French. They are similar
to both the Japanese tetsunabe and
the Sac, as traditional Balkan cast-
iron oven.
