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- 1. Baking and PastryEquipment 3
- 2. Equipment Safety andSanitation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 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. Sanitation • Regular cleaning is essential. • Look for the NSF & UL symbols. Baking and Pastry Equipment
- 3. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Mixers • VerticalMixers, planetary mixers, are the most common types used in baking. Courtesy of Hobart Corporation Baking and Pastry Equipment • Beater attachments revolve around the stationary bowl. • Table top and floor models available. • Advantage: Versatility • TIP: Always stop mixer when attempting to scrape sides of bowl. • Uses: doughs, batters, creams, meringues
- 4. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Mixers • Verticalmixers have 3 main mixing attachments: • Paddle for general mixing. • Wire whip for beating or whipping. • Dough arm or dough hook for mixing and kneading yeast doughs. Courtesy of Hobart Corporation Baking and Pastry Equipment
- 5. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Courtesy ofTMB Baking, Inc. Baking and Pastry Equipment Mixers • Spiral mixers are designed for doughs and heavy batters and are used primarily for making large quantities of yeast doughs. • Do not have interchangeable bowls. • Agitator is the shape of a spiral which develops the dough quickly. • Advantage: more sturdy than vertical mixers, can handle more dough and require less maintenance. • Uses: heavy doughs
- 6. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Courtesy ofThe Peerless Group. Mixers • Horizontal Mixers are large, industrial-size mixers capable of handling as much as several thousand pounds of dough at a time. • Advantage: equipped with a water jacket to control the dough temperature with great precision. • Uses: bread dough, pastry dough, soft doughs & batters Baking and Pastry Equipment
- 7. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Dough-Handling Equipment •Dough Sheeter rolls out portions of dough into sheets of uniform thickness. Courtesy of American Baking Systems and S.A. Jac NV. Baking and Pastry Equipment
- 8. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Dough-Handling Equipment •Proofer is a special box in which the ideal conditions for fermenting yeast doughs can be created. • Maintains a preset temperature & humidity level for that specific dough. Courtesy of Bevles. Baking and Pastry Equipment
- 9. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Dough-Handling Equipment •Retarder is a refrigerator that maintains a high level of humidity to prevent the dough from drying out or crusting. • By chilling dough you slow the rate of fermentation. • Retarder-Proofer is a combination retarder and proofer. • Can set times when to retard and proof. • Great if making dough in advance. Courtesy of TMB Baking, Inc. Baking and Pastry Equipment
- 10. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Ovens • Workhorseof the bakers kitchen. • Cooks by hot air, some may have steam injected into them during the baking cycle. • Several kinds of ovens used. • Deck Oven • items to be baked are placed directly on the bottom or deck of the oven, no racks. • Used for breads, pizzas, cakes, cookies Courtesy of Macadams Baking Systems (Pty) Ltd. Baking and Pastry Equipment
- 11. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 • RackOven is a large oven into which entire racks full of sheet pans can be wheeled for baking. • Used for breads, pastries, cookies Courtesy of Lang Manufacturing Company. Baking and Pastry Equipment
- 12. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 • Mechanicaloven is one in which the food is in motion while it bakes. The most common type is the revolving oven. • Advantage: eliminates hot spots due to movement. • Uses: high volume operations producing all kinds of baked goods Courtesy of Baxter/ITW Food Equipment Group, LLC. Baking and Pastry Equipment
- 13. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 • Convectionovens contain fans that circulate the air and distribute the heat rapidly throughout the interior. • Advantages: foods cook quickly at lower temps.; more even cooking. • Disadvantage: • may distort shape of items; blow parchment paper off trays. • Not as versatile as some of other ovens • Uses: cookies, cakes, pies, pastries Courtesy of Vulcan-Hart Company. Baking and Pastry Equipment
- 14. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 • Combi-ovensgas or electric ovens that combine a convection oven and steaming. Very popular in many kitchens. • Advantages: It can perform various cooking processes including roasting, poaching, grilling and baking. Courtesy of Vulcan-Hart Company. Baking and Pastry Equipment
- 15. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Steam-Jacketed Kettle •Has double walls in which steam circulates. Heats up quickly and efficiently. • Uses: making custards, creams, and fillings. Courtesy of Vulcan-Hart Company. Baking and Pastry Equipment
- 16. Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Fryers areneeded in the bakeshop for doughnuts and other fried items. Courtesy of Belshaw, Bros., Inc. Baking and Pastry Equipment
- 17. Specialty Pans &Containers Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Loaf pan Cake pan Muffin Pan Pie Pan Baking Sheet/Pan Baking and Pastry Equipment
- 18. Specialty Pans &Containers Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Baking and Pastry Equipment Pan Name Description/Uses Loaf Pan A rectangular pan used for baking breads or using as a mold for frozen desserts. Cake Pan Made of various materials & shapes. Range in sizes from 2-24 inches. Uses: cakes, brownies Muffin Pan Metal baking pan with cups. Come in different sizes. Uses: muffins, cupcakes Pie Pan Shallow pan with sloped sides. Uses: pies Baking Sheet Flats pans ranging in sizes and materials. May or may not have a nonstick coating. Uses: cakes, cookies and other baked goods.
- 19. Specialty Pans, Containers,and Molds Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Spring form pan Tart pan Tube pan Bundt Pan Baking and Pastry Equipment
- 20. Specialty Pans, Containers,and Molds Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Baking and Pastry Equipment Pan Name Description/Uses Spring form pan Range in sizes from 6-12 in. The ring is joined with a clip that when closed holds the removable bottom in place. Uses: for cheesecakes and other delicate cakes. Tart pan Has fluted sides. Come in different shapes & sizes. Made of tinned steel (w or w/out a nonstick coating. Uses: tarts Tube pan/Bundt Has a center tube which conducts heat through the center of the batter as well as the sides and bottom. Useful for evenly baking heavy batters without overbrowning. Come in many sizes. Bundt pan has a mold or fluted sides. Uses: angel food cake,
- 21. Hand Tools Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Pastry Brushes Cookiecutters and pastry cutters • Many shapes & sizes. Uses: cookies, biscuits, other pastries. Whips, whisks • Loops of wire fastened to a handle. Used to incorporate air into products. Uses: whipped cream, egg foam Baking and Pastry Equipment
- 22. Hand Tools Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Rolling Pins Benchscraper/Bowl scraper Sieve, drum sieve Pastry Bag Baking and Pastry Equipment
- 23. Hand Tools Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Bakingand Pastry Equipment Hand tool Description/Uses Rolling Pins Made of wood. Used for rolling out dough and pastry. Bench scraper Small rectangular metal edge with handle. Used to scrape up tabletops and portioning dough. Bowl scraper Plastic edge used to scrape out bowls. Sieve, drum sieve Round metal screen in a metal hoop. Used for sifting flour and other dry ingredients. Pastry Bag A cone shaped bag with an opened end that can be fitted with various tips. Used for icings, fillings & decorating
- 24. Other Hand Tools •Pastry Brush • Straight Edge Spatula • Rubber Scrapers • Strainers • Wire racks
- 25. Measuring Tools Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Bakingand Pastry Equipment Liquid measuring cup Dry Ingredients Measuring Cups Measuring spoons
- 26. Measuring Tools Scale Instant –Read Thermometer Oven Thermometer
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- 28. Hand tool Description/Uses Liquidmeasuring cup A glass cup use to measure liquid ingredients such as milk, water and juice Measuring cups A tool made of stainless or plastic use to measure dry ingredients such as sugar and flour Measuring spoon Use to measure small amount of ingredients Scale Use to measure weigh of the food Thermometer/Oven thermometer Use to measure the temperature of the food Timer Use to have an accurate time of cooking