Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Safety Never use a piece of equipment until you are thoroughly familiar with the operation.

Chapter 3

Baking and Pastry Equipment

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved

Chapter 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.

Equipment Safety and Sanitation


Chapter 3


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

Equipment Safety and Sanitation


Chapter 3


Mixers• Vertical Mixers, planetary mixers, are the most

common types used in baking.

Large Equipment


Chapter 3


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.

Large Equipment


Chapter 3


Mixers• Spiral mixers are designed for doughs and heavy

batters and are used primarily for making large quantities of yeast doughs.

Large Equipment


Chapter 3


Mixers• Horizontal Mixers are large, industrial-size mixers

capable of handling as much as several thousand pounds of dough at a time.

Large Equipment


Chapter 3


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 dieor cutter.

Large Equipment


Chapter 3


Dough-Handling Equipment• Divider-Rounder divides the dough and then

automatically rounds the individual portions.

Large Equipment


Chapter 3


Dough-Handling Equipment• Dough Sheeter rolls out portions of dough into sheets

of uniform thickness.

Large Equipment


Chapter 3


Dough-Handling Equipment• Molder rolls and forms pieces of bread dough for

standard loaves, baguettes, and rolls.

Large Equipment


Chapter 3


Dough-Handling Equipment• Proofer is a special box in which the ideal conditions

for fermenting yeast doughs can be created.

Large Equipment


Chapter 3


Dough-Handling 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


Chapter 3


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.

Large Equipment


Chapter 3


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

of sheet pans can be wheeled for baking.

Large Equipment


Chapter 3


Ovens• Mechanical oven is one in which the food is in motion

while it bakes. The most common type is the revolving oven.

Large Equipment


Chapter 3


Ovens• Convection ovens contain fans that circulate the air

and distribute the heat rapidly throughout the interior.

Large Equipment


Chapter 3


Steam-Jacketed Kettle is useful in the bakeshop for making custards, creams, and fillings.

Large Equipment


Chapter 3


Fryers are needed in the bakeshop for doughnuts and other fried items.

Large Equipment

Barquette

Charlotte mold


Chapter 3


Baba Mold

Banneton

Specialty Pans, Containers, and Molds


Chapter 3


Loaf pan

Pullman pan

Madeleine pan

Savarin mold



Chapter 3


Springform pan

Tart pan

Tube pan



Chapter 3


Blowtorch

Bench brush

Icing comb

Hand Tools


Chapter 3


Cookie cutters and pastry cutters

Roller cutter

Peel

Roller docker

Hand Tools


Chapter 3


Rolling Pins

Bench scraper

Bowl scraper

Sieve, drum sieve, or tamis

Hand Tools


Chapter 3


Turntable

Whips, whisks

Hand Tools


Chapter 3


• 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


Chapter 3


• Marble• Parchment paper, baking paper, silicone paper• Rack, cooling• Silicone mat• Thermometers

• Chocolate Sugar

Miscellaneous Tools

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Safety Never use a piece of equipment until you are thoroughly familiar with the operation.

Documents

john wiley sons

rights reserved safety

rights reserved sanitation

portions of dough

dough hood

pounds of dough

dough arm

scaled pieces of dough