is all about bread pastry

1. Baking tools and
equipment

2. whisk
A whisk is a cooking utensil which can be used to
blend ingredients smooth or to incorporate air into a
mixture, in a process known as whisking or whipping.
Most whisks consist of a long, narrow handle with a
series of wire loops joined at the end

3. Baking pan
A sheet pan, baking tray or baking sheet is a flat,
rectangular metal pan used in an oven. It is
oftenused for baking bread rolls, pastries and flat
products such as cookies, sheet cakes, swiss rolls and
pizzas.

4. Dough cutter
The function of dough cutter obviously starts with cutting
dough. But their are many types of dough cutters. There is
the single blade wheel, and a multiblade wheel. Both are
used for cutting long sections of dough, the
multiblade cuts it into strips

5. Measuring cup
A measuring cup or measuring jug is a kitchen
utensilused primarily to measure the volume of liquid
or bulk solid cooking ingredients such as flour and
sugar, especially for volumes from about 50 mL (2 fl
oz) upwards.

6. oven
An oven is a thermally insulated
chamber used for the heating, baking, or
drying of a substance, and most
commonly used for cooking. Kilns and
furnaces are special-purpose ovens, used in
pottery and metalworking, respectively.

7. Rolling pin
A rolling pin is a cylindrical food preparation
utensilused to shape and flatten dough. Two
styles ofrolling pin are found: rollers and
rods. Roller types consists of a thick cylinder
with small handles at each end; rod
type rolling pins are usually thin tapered
batons.

8. Rubber scraper
Rubber scrapers allow you to gather every bit of dough
from a board or batter from a bowl, helping make sure
none of the goodness goes to waste. The scrapers
typically fall into one of two categories:

9. Wooden spoon
Wooden spoons are generally preferred
for cookingbecause of their versatility. Some
cooks prefer to use wooden spoons when preparing
risotto because they do not transfer heat as much as
metal spoons. Unlike metal spoons, they can also
be safely used without scratching non-stick pans.

10. Flour sifter
Sifted flour, which is much lighter than
unsifted flour, is easier to mix into other
ingredients when forming a cake batter or making
dough. When flour is sifted with other dry
ingredients, such as cocoa powder, this helps to
combine them evenly before they are mixed with
other ingredients.

11. Pastry blender
A pastry blender is a cooking utensil used to mix a hard fat
into flour in order to make pastries. The tool is usually
made of narrow metal strips or wires attached to a handle,
and is used by pressing down on the items to be mixed