Bakery equipments

1. Baking and Pastry Equipment

2. Equipment Safety and Sanitation
Copyright
©
2013
by
John
Wiley
&
Sons,
Inc.
All
Rights
Reserved
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
• Vertical Mixers, 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
• Vertical mixers 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 of TMB 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 of The 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
• Workhorse of 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
• Rack Oven 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
• Mechanical oven 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
• Convection ovens 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-ovens gas 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 are needed 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
Cookie cutters 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
Bench scraper/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 Baking and 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. Miscellaneous Tools
Copyright
©
2013
by
John
Wiley
&
Sons,
Inc.
All
Rights
Reserved
3
• Parchment paper
• Wax Paper
• Silicone mat (Silpat)
• Thermometers
• Chocolate Sugar
Baking and Pastry Equipment