Baking and Pastry Equipment

Baking and Pastry Equipment
3
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
3 Baking and Pastry Equipment
Equipment Safety and Sanitation

Safety
• Never use a piece of equipment until you are

thoroughly familiar with the operation and all its
features.
• Study the operating manual supplied with each item.
Equipment Safety and Sanitation

Sanitation
• When purchasing a piece of equipment look for

models that have been tested and certified by
recognized agencies.
• NSF International
• CSA International
• Underwriter’s Laboratory
Large Equipment
Mixers
• Vertical Mixers, planetary mixers, are the most

common types used in baking.
Courtesy of Hobart Corporation

Large Equipment
Mixers
• Vertical mixers have 3 main mixing attachments:

• Paddle for general mixing.
• Wire whip for beating or whipping.
• Dough arm or dough hood for mixing and kneading yeast
doughs.
Courtesy of Hobart Corporation

Large Equipment
Mixers
• Spiral mixers are designed for doughs and heavy

batters and are used primarily for making large
quantities of yeast doughs.
Courtesy of TMB Baking, Inc.

Large Equipment
Mixers
• Horizontal Mixers are large, industrial-size mixers

capable of handling as much as several thousand
pounds of dough at a time.
Courtesy of The Peerless Group.

Large Equipment
Dough-Handling Equipment
• Dough Fermentation Trough is used to hold mixed

yeast doughs during fermentation.
• Dividers cut scaled pieces of dough
into equal portions by means of a die
or cutter.
Courtesy of American Baking Systems and S.A. Jac NV.

Large Equipment
• Divider-Rounder divides the dough and then

automatically rounds the individual portions.

Large Equipment
• Dough Sheeter rolls out portions of dough into

sheets of uniform thickness.

Large Equipment
• Molder rolls and forms pieces of bread dough for

standard loaves, baguettes, and rolls.

Large Equipment
• Proofer is a special box in which the ideal conditions

for fermenting yeast doughs can be created.
Courtesy of Bevles.
Large Equipment
• Retarder is a refrigerator that maintains a high level

of humidity to prevent the dough from drying out or
crusting.
• Retarder-Proofer is a combination retarder and
proofer.

Large Equipment
Ovens
• Deck Oven are so called because the items to be

baked are placed directly on the bottom or deck of
the oven, no racks.
Courtesy of Macadams Baking Systems (Pty) Ltd.

Large Equipment
Ovens
• Rack Oven is a large oven into which entire racks full

of sheet pans can be wheeled for baking.
Courtesy of Lang Manufacturing Company.

Large Equipment
Ovens
• Mechanical oven is one in which the food is in

motion while it bakes. The most common type is the
revolving oven.
Courtesy of Baxter/ITW Food Equipment Group, LLC.

Large Equipment
Ovens
• Convection ovens contain fans that circulate the air

and distribute the heat rapidly throughout the
interior.
Courtesy of Vulcan-Hart Company.

Large Equipment
Steam-Jacketed Kettle is useful in the bakeshop for
making custards, creams, and fillings.
Courtesy of Vulcan-Hart Company.

Large Equipment
Fryers are needed in the bakeshop for doughnuts and
other fried items.
Courtesy of Belshaw, Bros., Inc.

Specialty Pans, Containers, and Molds

Baba Mold Barquette
Banneton Charlotte mold


Loaf pan
Pullman pan
Madeleine pan
Savarin mold

Springform pan
Tart pan
Tube pan
Hand Tools
Blowtorch
Bench brush
Icing comb
Hand Tools
Cookie cutters and pastry cutters
Roller cutter
Peel
Roller docker
Hand Tools
Rolling Pins
Bench scraper
Bowl scraper
Sieve, drum sieve, or tamis

Baking and Pastry Equipment
Hand Tools
Whips, whisks
Turntable
3
Miscellaneous Tools
• Acetate: A type of clear plastic.
• Couche: A sheet of heavy linen or canvas, used for

supporting certain breads.
• Hydrometer, sugar densimeter, saccharometer, Baumé
hydrometer used to test density of sugar syrups.
• Ice Cream Freezer

Miscellaneous Tools
• Marble
• Parchment paper, baking paper, silicone paper

• Rack, cooling
• Silicone mat
• Thermometers
• Chocolate Sugar

Baking and Pastry Equipment

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Baking and Pastry Equipment

Equipment Safety and Sanitation

• Never use a piece of equipment until you are

Equipment Safety and Sanitation

• When purchasing a piece of equipment look for

• Vertical Mixers, planetary mixers, are the most

Courtesy of Hobart Corporation

• Vertical mixers have 3 main mixing attachments:

Courtesy of Hobart Corporation

• Spiral mixers are designed for doughs and heavy

Courtesy of TMB Baking, Inc.

• Horizontal Mixers are large, industrial-size mixers

Courtesy of The Peerless Group.

• Dough Fermentation Trough is used to hold mixed

Courtesy of American Baking Systems and S.A. Jac NV.

• Divider-Rounder divides the dough and then

Courtesy of TMB Baking, Inc.

• Dough Sheeter rolls out portions of dough into

Courtesy of American Baking Systems and S.A. Jac NV.

• Molder rolls and forms pieces of bread dough for

Courtesy of American Baking Systems and S.A. Jac NV.

• Proofer is a special box in which the ideal conditions

• Retarder is a refrigerator that maintains a high level

Courtesy of TMB Baking, Inc.

• Deck Oven are so called because the items to be

Courtesy of Macadams Baking Systems (Pty) Ltd.

• Rack Oven is a large oven into which entire racks full

Courtesy of Lang Manufacturing Company.

• Mechanical oven is one in which the food is in

Courtesy of Baxter/ITW Food Equipment Group, LLC.

• Convection ovens contain fans that circulate the air

Courtesy of Vulcan-Hart Company.

making custards, creams, and fillings.

Courtesy of Vulcan-Hart Company.

other fried items.

Courtesy of Belshaw, Bros., Inc.

Specialty Pans, Containers, and Molds

Banneton Charlotte mold

Specialty Pans, Containers, and Molds

Specialty Pans, Containers, and Molds

Sieve, drum sieve, or tamis

• Couche: A sheet of heavy linen or canvas, used for

• Ice Cream Freezer

• Parchment paper, baking paper, silicone paper

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