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