This document provides an overview of various tools used in bread and pastry production. It describes essential baking tools like sheet pans, baking pans, colanders and various preparatory tools for cutting, mixing, and measuring ingredients. Key tools highlighted include mixing bowls, whisks, spatulas, rolling pins, cake pans, cooling racks, and ovens/thermometers. The document provides details on appropriate materials and sizes for many commercial baking equipment.

1. BREAD
AND
PASTRY
PRODUCTION

2. • These are materials used for baking in
making accurate measurements and make
things done easier.
Baking Tools

3. Baking sheets
• Heavy commercial sheet pans are 13
gauge aluminum. However, sheet pans
of all sizes come in other gauges
also. The lower the gauge, the heavier
the aluminum and the more expensive
the sheet pan.
• Non-coated regular aluminum pans are
preferable. Darkened pans brown to
quickly and can burn your
product. Always line my pans with either
parchment paper or aluminum foil as the
recipe calls for. Sometimes you can use
to spray the paper or foil. However, if
you do, make sure you wash them well as
soon as the product is released to avoid a
sticky buildup from the spray.
BAKING PANS

4. Tube Pan
– it is deeper than a round pan ideal for making chiffon cakes.

5. Colander
• This utensil comes in plastic as well
as aluminum and stainless steel
with feet to hold it above a surface.
It is used primarily to let water
drain from a product.
• It is particularly useful to wash fruit
and vegetables and drain pasta.
PREPARATORY TOOLS

6. Cutting Boards
• Cutting boards come in a variety of sizes and weights. They
can be plastic or wood. Heavier ones will last longer and
provide more stability. It has a variety of sizes to
accommodate different tasks. Placing a wet towel under the
board will prevent it from moving while it is being used.

7. Double Boiler
• This specialized piece of equipment consists of one pan seated
inside of a second pan with room for water. Water is added to
the bottom pan so the contents of the upper pan can be
warmed or cooked gently without direct heat to keep it from
breaking or burning. Placing a bowl over a pan of simmering
water is an alternative.

8. Dishers/ Scoopers
• These are used for portion control and ease of shaping or
dropping bakery items. They come in a variety of sizes ranging
from #100 to 8 with the highest number being the smallest
size. The size refers to the number of scoops it takes to fill a
quart.

9. Grater
• A box grater has many uses in the kitchen but I favor a
microplane grater for the baking/pastry kitchen.

10. Pastry Bags
• are used in conjunction with
pastry tips to finish pastries. They
can be plastic, cloth or disposable
plastic and come in various sizes.
Disposable plastic bags are used
professionally to avoid cleanliness
issues. If large, they can be cut
down. They should be turned
inside out and washed in warm
soapy water if using a plastic or
cloth bag.

11. Heat Gun or Blow Torch
• Used to heat the sides of pans to aid in the releasing of an
item from its pan. This piece of equipment is particularly
useful when removable rims are used. The rim of the pan is
heated, the pan is put on a can and the rim slides down.

12. Juicer
• This is a simple version were the cut citrus fruit is put on top
of the juicer and twisted and pressed down to extract the juice
while leaving the seeds behind. Also pictured is a plastic
version.

13. Measuring Cups
• comes in wet and dry measures. The wet measures have
graduated sizes on them and are used for liquids which is why
there is usually a lip on the top.
Dry Measures Liquid Measures
Measuring glass
Measuring cups

14. Measuring Spoons
• used to measure small amounts of ingredients. They come in
a variety of sizes held together on a ring.

15. Pastry Brush
• come in a variety of widths and sizes. They are useful for
washing down the sides of pans, brushing flour away, applying
glazes and more. While expensive, it is best to use natural
bristles. The plastic bristle brushes can melt on a hot pan.

16. Pastry Tips
• are used with pastry bags. The tips used in this book include
#5 and #8 open star, #48 basket weave and #5 plain tip.

17. Sauce Pans
• Several sizes of pans including small to medium are used.
Heavy pans will not only last a lifetime but prevent items from
burning and allow more even heat disbursement.

18. Rolling Pin
• The wooden rolling pin is useful for doughs that are not heavy
in butter which tends to soften quickly and stick to the wood.

19. Weighing Scale
• It is so much faster to weigh ingredients than to measure with
spoons and cups. Since successful baking and pastry depend
upon the accuracy of measurements, scales provide a
foolproof way of measuring.

20. Spatulas, Metal
• Large and small metal spatulas are important for frosting
canes and releasing items from pans.

21. Spoons
• of various sizes are useful from small tasting spoons to larger
ones used to stir ingredients together.

22. Strainers
• A variety of strainers in different mesh sizes are useful for
straining, washing fresh fruit an sprinkling powdered sugar
among other things. They often come in sets of varying sizes.

23. Oven Thermometer
• A utensil used to check the temperature of the oven so the
reading can be compared to the temperature set on the oven
dial. With the use of an Oven Thermometer, temperatures can
be checked to insure it remains consistent throughout the
baking or roasting time. Oven Themometers are made for
both grills and kitchen ovens, each designed for the purpose
of measuring temperatures within each type of oven.

24. Whisk
• can be used for various tasks in the
kitchen, including mixing and
whipping ingredients. They come in
very fine wire to heavy wire
depending upon the use. They also
come in various heights to
accommodate different size
containers.

25. Cake Pans
• There are many sizes and shapes of cake pans from round to
square, oblong to specialty shapes.

26. Cake Boards
• These are “dress up” cake boards. We used these for retail
customers when we did custom cakes for them. They make a
prettier appearance than the plain white boards.

27. Cooling Rack
• Tray-like rack with spaces to allow air for circulation, used for
cooling down baked products.

28. Mixers
• This is a necessary piece of equipment for
pastry making. They are used to combine,
beat or whip ingredients. There are hand
mixers and stand mixers that go from 4 1/2
quarts to huge 140-quart commercial mixers.
• Generally speaking, hand mixers do not have
enough power for many baking and pastry
applications. Stand mixers have more power
and in addition to performing baking and
pastry tasks, many come with attachments
that enable them to perform even more
tasks such as grinding meat, stuffing
sausage, juicing citrus, crushing ice and
making pasta.
MIXING TOOLS

29. Wire Whisk
• it is used to beat or whip egg whites or cream.

30. Spatula, Rubber
• Various sizes are available. From narrow to wide from about
13 inches to 20 inches, they serve a variety of duties in the
baking/pastry kitchen. Do not use regular rubber spatulas in
hot items. There are specially made high heat spatulas for use
in hot pots.

31. Bench Scraper
• Scrapers are indispensible tools
for baking and pastry. The
bench scraper was originally
used to scrape flour off of the
area used to make bread which
is referred to as a bench –
hence bench scraper.
CUTTING TOOLS

32. Kitchen Shears
it is used to slice rolls and other delicate cakes.