Bread and

Pastry
Production
Baking
• The use of heat in
an oven to convert
flour, water, yeast,
sugar and such, into
baked goods
Classification of Baking
Tools and Equipments
 Ovens
Deck Oven

Mechanical
Rack Oven Oven
Preparatory Tools
 Utility Tray

used to hold ingredients together

 Wire Whisk
used to beat or whip egg whites or cream
Flour Sifter

used for sifting flour

Grater

For grating cheese, chocolate, and

other fresh fruits
Rolling Pin

used to flatten or roll the dough

Pastry Brush
For greasing
pans or
surface of
pastries and
breads
 Pastry Bag

a funnel shaped container of icing or

whipped cream
Pastry Tip
a pointed metal
or plastic tube
connected to
the opening of
the pastry
Cutting
Tools
Biscuit and Doughnut Cutter

used to cut and shape biscuit or

doughnut
Pastry Wheel
a blade knife
used to cut
dough when
making pastries
 Pastry Blender

used to cut fat or shortening in the

preparation of pies, biscuits or doughnuts
Paring Knife

used to pare or cut fruits and

vegetables into different sizes
Mixing
Tools
Mixing Bowl Wooden Spoon

used for mixing also called

ingredients “mixing spoon”
Rubber Scrapper

used to remove bits of food in the side

of the bowl
Electric Mixer
used for different
baking procedure
for beating,
stirring and
blending
Baking
Pans
a. Tube Center Pan

used to bake chiffon

type cakes
b. Muffin Pan

for baking muffins and cup cakes

Pop Over Pan

used for cooking pop over

Jelly Roll Pan

used for baking rolls

Bundt Pan

used for baking elegant and special

cakes
Custard Cup

used for baking individual custard

Loaf Pan

used to bake loaf

bread
Measuring
Tools
Measuring Cups
Measuring Spoons

used to measure
small quantities
of ingredients
Weighing Scale

used to measure
ingredients in
large quantities
Timer

used in timing
baked products