Chapter 3
Baking and Pastry Equipment
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Equipment Safety and Sanitation
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.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Equipment Safety and Sanitation
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
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Mixers
• Vertical Mixers, planetary mixers, are the most
common types used in baking.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
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.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Mixers
• Spiral mixers are designed for doughs and heavy
batters and are used primarily for making large
quantities of yeast doughs.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Mixers
• Horizontal Mixers are large, industrial-size mixers
capable of handling as much as several thousand
pounds of dough at a time.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
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 die
or cutter.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Dough-Handling Equipment
• Divider-Rounder divides the dough and then
automatically rounds the individual portions.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Dough-Handling Equipment
• Dough Sheeter rolls out portions of dough into sheets
of uniform thickness.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Dough-Handling Equipment
• Molder rolls and forms pieces of bread dough for
standard loaves, baguettes, and rolls.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Dough-Handling Equipment
• Proofer is a special box in which the ideal conditions
for fermenting yeast doughs can be created.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
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.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
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.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Ovens
• Rack Oven is a large oven into which entire racks full
of sheet pans can be wheeled for baking.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Ovens
• Mechanical oven is one in which the food is in motion
while it bakes. The most common type is the revolving
oven.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Ovens
• Convection ovens contain fans that circulate the air
and distribute the heat rapidly throughout the interior.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Steam-Jacketed Kettle is useful in the bakeshop for
making custards, creams, and fillings.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Large Equipment
Fryers are needed in the bakeshop for doughnuts and
other fried items.
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Specialty Pans, Containers, and Molds
Baba Mold Barquette
Banneton Charlotte mold
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Specialty Pans, Containers, and Molds
Loaf pan
Pullman pan
Madeleine pan
Savarin mold
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Specialty Pans, Containers, and Molds
Springform pan
Tart pan
Tube pan
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Hand Tools
Blowtorch
Bench brush
Icing comb
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Hand Tools
Cookie cutters and pastry cutters
Roller cutter
Peel
Roller docker
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Hand Tools
Rolling Pins
Bench scraper
Bowl scraper
Sieve, drum sieve, or tamis
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Hand Tools
Turntable
Whips, whisks
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Miscellaneous Tools
• 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
Mr. Vasanthan Sigamany, Associate Professor, WGSHA
Chapter 3
Baking and Pastry Equipment
Miscellaneous Tools
• Marble
• Parchment paper, baking paper, silicone paper
• Rack, cooling
• Silicone mat
• Thermometers
• Chocolate Sugar
Mr. Vasanthan Sigamany, Associate Professor, WGSHA