BAKING TOOLS AND

EQUIPMENT: THEIR
USES
1.MIXER
essential tool in the bakeshop.

a. Vertical mixer
-Known as planetary mixer.
-the most common type used in baking
-this mixer come with three
standard attachments:
a. paddle for general mixing
b. whip for beating eggs and cream
c. dough hook for mixing and kneading yeast dough
Dough Fermentation Trough
Used to hold mixed yeast dough during fermentation
Dough sheeter
-rolls out portions of dough into sheets
uniform thickness.
Proofer or Proof Box
- a special box in which the ideal
conditions for fermenting yeast doughs
can be created.

- the box maintains a preset warm

temperature and humidity level
appropriate to the specific dough.
Deck Oven
-consist of two to four wide, flat decks
stacked one above another, through
single deck.

-food is placed directly on the floor of a

deck oven rather than on a wire rack as
done in a conventional oven
Rack / Rolling rack
- metal frames designed to hold a
number of sheet trays in a space-saving
manner. They are useful for storing
trays of items waiting to be placed in
the oven or for receiving hot pans
directly from the oven.
◦ Electric Mixer
used for different baking procedure like beating ,
whipping, mixing or blending.
◦ Sheet Pans
a shallow, rectangular pan for baking cookies, rolls
and other baked items.
◦ Cake Pans
comes in varying sizes and shapes and used for baking
cakes.
◦ Tube Pan
is deeper than a round pan with hallow center, it is
removable which is used to bake chiffon cakes.
◦ Muffin Pan
has a 12 formed cups for baking muffins and cup
cakes.
◦ Loaf Pan
used to bake loaf breads.
◦ Pastry brush
used in greasing pans or surface of pastries or breads.
◦ Icing comb
a small plastic tool, usually triangular with serrated
edges in various patterns, for decorating icings.
◦ Pastry bag and tips
a funnel shaped container of icing or whipped cream
used to form desired designs.
◦ Rolling Pin
Used to roll out dough
◦ Dough Cutter
for cutting, portioning dough and for scraping table
tops.
◦ Flour Sifter
used to sift dry ingredients like flour.
◦ Wire Whip/ Whisk
used to mix ingredients.
◦ Rubber Scraper
used to scrape mixtures from mixing bowls and pans.
◦ Straight Spatula
Used to spread icings on cakes
◦ Bread Knife
used to cut breads, cakes and other items
◦ Measuring spoon
used to measure dry and liquid ingredients in small
amounts.
◦ Measuring Cup
used to measure dry ingredients
◦ Wooden Spoon
used to cream and mix ingredients.
◦ Mixing Bowls
used to hold ingredients while mixing.
BASIC BAKING
TERMS
1. BATTER
A semi liquid mixture of liquid, eggs, and flour used to make
pancakes, cookies, or a coating for foods to be fried.

2. BEAT
batihin ng mabilis para maging mabula, karaniwang ginagamit sa
itlog o di kaya sa heavy cream para gumawa ng whipping cream.
Maaaring gamitan ng mixer or wire whisk.

3. CARAMELIZE
illuto ang asukal hanggang sa pumula or maging caramel ang
kulay.
4.CREAM
batihin, karaniwan ang butter at asukal sa cake making,
hanggang sa maging light ang kulay at ang spreading
consistency.
5. CRUMB
The interior of cakes and breads.
6. CRUST
Outer layer of breads, pies and pastries.
7. DOUGH
A mixture of ingredients that is stiff but pliable; ingredients typically
include flour, liquids, fats and other ingredients.
8. DUST
Lightly sprinkling sugar, flour or cocoa on a counter or baked good.
9. EGGWASH
An egg mixture that is brushed into goods before they are baked.
Gives enriched browning, shine, or acts as a moisture barrier for the
finished item.
May be whole eggs, yolks only or whites only and may or may not
include water or milk

10. FERMENTATION
The process by which yeast breaks down sugars and converts it into
alcohol and carbon dioxide.
This is one of the most crucial stages in the creation of bread because it
provides both the leavening and flavor.
11. GREASE
paraan ng paglalagay ng langis sa baking, maaaring butter o lard, para hindi dumikit
at madaling tanggalin sa pan

12. KNEAD
i-masa ang dough para maging makinis at elastic.

13. LUKEWARM
maligamgam na temperature. Karaniwan ginagamit para sa tubig na pang-activate
ng yeast sa breadmaking, dahil kung mainit ang tubig, mamamatay ang yeast at hindi
aalsa ang tinapay.

14. PRE-HEAT
painitin, karaniwan para sa oven, makikita sa umpisa ng baking procedure upang
maging ready na oven sa tamang temperature by the time na naitimpla na ang cake,
etc. Importante itong sundin lalo na kapag gumagawa ng pagkaing ginamitan ng
leaveners o pampa-alsa.
15. PUNCH DOWN
Using one’s hand or fist to deflate yeast dough after rising.

16. ROLL
To shape a rectangle dough or cake into a cylinder.

17. ROLL OUT

To flatten a piece of dough with rolling pin until it is smooth, even layer
extensively for pie and tart dough

18. SIFT
salain para maging pino at walang buo-buo, karaniwan para sa dry
ingredients kagaya ng arina, asukal, cocoa powder, atbp.
18. SOFTENED
pabayaang lumambot, karaniwan sa butter o di kaya cream cheese.
Hindi ito katulad ng Melted o Tinunaw. Iniiwan sa room temperature ng
ilang oras ang kailangang i-softened - at hindi maaring gamitan ng heat
kung hindi ay matutunaw at magiging liquid ang butter.

20. SOFT PEAKS

stage ng pagbate ng eggwhite kung saan ang bula ay hindi gaanong
thick o malapot. Ang paraan ng pag-check nito ay sa pamamagitan ng
paglublob ng wire whisk sa binating eggwhite at saka itaas ito, ang peak
o dulo ng bula ay pointed pero malambot at hindi gaanong stable.
Mabilis ma-deflate ang bula sa ganitong stage.
21. STIFF PEAKS
stage ng pagbate ng eggwhite kung saan ang bula ay thick o malapot.
Ang paraan ng pag-check nito ay sa pamamagitan ng paglublob ng
wire whisk sa binating eggwhite at saka itaas ito, ang peak o dulo ng
bula ay stable at hindi gaanong gumagalaw. Kailangang gamitan ng
stabilizer kagaya ng cream of tartar o boiled sugar para makuha ang
ganitong stage.

22. WHIP
batihin, ang kahulugan ay kagaya ng salitang Beat or Whisk na
karaniwang ginagamitan ng mixer o wire whisk.

23. WHISK
batihin ng sa pamamagitan ng paggamit ng isang kitchen tool na may
wire loops or whisk.