BAKING AND

CONFECTIONARY
TECHNOLOGY UNIT-II
Presented by
Prof. Sunita Mishra
Head
Deptt. of Food Science & Technology
School for Home Sciences
BBAU, Lucknow
 TECHNOLOGY FOR THE
MANUFACTURE OF BAKERY
PRODUCTS
BREAD
 Bread is made from wheat flour, water, yeast and salt :
with these four "simple" raw materials we can make many
thousands of different types of bread. Apart from the
quality of the raw materials, the process itself has an
enormous influence on the final quality of the bread.
The raw materials:
1. Wheat flour
2. Water
3. Yeast and sourdough
4. Emulsifiers, sugar, salt, malt
5. Fruits, nuts, egg
6. Enzymes
7. Gums and hydrocolloids
The technology of manufacture of bread
1. Mixing
 It cannot be stressed enough that the mixing is the most
important stage of the entire process. If you do it wrong,
there is no possibility to correct it later.
 Mixing is the only discontinuous step in an otherwise
continuous process. Therefore discipline is required.
 It is not easy to repeat exactly every 12 or 15 minutes
exactly the same process however it is necessary and of
the utmost importance.
 Someone who wants to be proud of quality of the product
he made, must also be proud of the fact that he is capable
of repeating over and over again the same process. And
that really is a challenge.
2. Moulding, make-up and proofing
 The early use of yeasts for bread making was dependent
upon wild yeast cells from the surrounding environment
falling into a batch of dough.
 Such fermentation was highly variable due to the
unknown quantity, type of organisms present and the
conditions to which the dough was subjected. Eventually
it was seen that when a piece of this dough was saved for
the next batch, the subsequent dough was more
consistent and fermented fasted. Hence, the birth of the
starter dough.
 To leaven bread became an "art" and remained as such
for thousands of years. Even today some sours are
handled as in generations past.
3. Baking
 The final step in bread making is the baking process
in which the dough piece is transformed into a light
readily digestible and flavourful product under the
influence of heat.
 Within this baking process, the natural structures of
the major dough constituents are altered irreversibly
by a series of physical, chemical and biochemical
interactions.
4. Cooling & Freezing
 The quality of fresh bread is often related to its
crust (thickness, crispiness, colour and taste) and
to the structure of the crumb (flavour, softness,
cell wall thickness and cell size).
 Unfortunately fresh bread is a product with a
short shelf life and a number of chemical and
physical changes, known as staling, take place
during storage. As a result of these changes the
bread gradually loses its freshness and crispiness
while the crumb firmness and rigidity increase.
 The pleasant aroma vanishes and off tastes can be
detected. So the basic challenge for the baker is to
get is product as fresh as possible to the market.
 This can be done by making sure that the moment of
baking is as close as possible to the moment of
consumption. For this reason frozen dough and bake-
and-serve products were developed.
BISCUITS
Definition:
‘These products are cereal based and baked to
moisture content of less that 5%‘.
Ingredients:
There are three major ingredients wheat flour, fat and
sugar.
The problems in defining the boundaries between
biscuits and cakes, and biscuits and sugar
confectionery one may be reasonably consider that
the boundaries are not important, and well they
might not to be until authority decide that different
packaging.
Grouping have been made in various ways
based on:
 Name, eg., biscuits, crackers and cookies, which is
basically on the texture and hardness.
 Method of forming of the dough and dough piece eg.
fermented, developed, laminated and cut, moulded,
and wire cut and co extruded.
 The enrichment of the recipe with fat and sugar.
As technologists it is useful to be able to characterized
biscuits from their external and internal appearance as
these helps in deciding likely, recipe and means for
forming and baking.
In all cases, recipes are of biscuits which have been
commercially produced with in the last 20 years. The
recipe are of dough‘s mixed before various late additions
like puff fat, crackers filling or garnishing sugar have
been added. There are not therefore representations of
finished biscuits but of basic mixed dough‘s.
Each recipe has been adjusted to be relative to hundred
units of flour including other cereal products such as
cornstarch, vital wheat gluten, malt flour.
The sugar level is on a dry bases and it is assumed that
liquid sugar has 67% solids, invert syrups 80% solids,
malt extract 80% solids, glucose syrups 80% solids.
The fat values on pure fat, so margrines and butter are
only 85%.
The water level is the total added water. This is
principally as liquid water but may be as fresh milk
(87.6% water), butter and margarine (15% water),
fresh eggs (75%), syrups (20%), liquid sugar (33%) etc.,
Cereals and some other ingredients have natural
moisture content, so the water values do not represent
the total dough moisture level even though these
important for calculating the losses during baking.
In other biscuits text, reference is often made to the
percentage‘ of fat or sugar in dough.
Types of biscuits:
1. Cream crackers
2. Soda crackers
3. Savoury or snack crackers
4. Water biscuits and matzos
5. Puff biscuits
6. Hard Sweet , Semi Sweet & Garibaldi Fruit Sandwich Biscuit
7. Short dough biscuits
8. Deposited soft and sponge drop biscuits
9. Wafers
10. Miscellaneous biscuits-like products
Processing of biscuits:
Take the wheat flour and mixed with water and to make
dough, the dough requires a conditioning period in which to
allow many changes to take place. This period is referred to as
the fermentation period.
The changes have a great influence on the finished product, so
it is important that the total fermentation of the dough permit
only desirable changes to take place.
Timing and temperature must be regulated to control the
fermentation to preclude undesirable changes.
Baker‘s fermentation of dough beings when the dough is
mixed and ends when it is make up.
True fermentation of dough being when the dough is mixed
and ends when the yeast is killed in the oven.
Conditions:
Dough consistency is also related to the type of flow or
other cereal flour used the level of alkaline leveling
agents, and of course dough temperature.
The increases in the level of fat are usually accompanied
with higher level of sugar, but sugar solutions do have a
softening on gluten resulting in lower water
requirements for dough, the effect of sugar alone on the
dough water requirement is not usually sufficient.
The greatest fundamental differences between all the
biscuits group areas shown is in the existence or
otherwise in the dough of a three dimensional structure
of gluten that imparts extensibility and cohesiveness to
a dough.
 Dough‘s which very soft and pourable, known as soft
are or deposited doughs, are always rich in fat and
sugar.
 Water is a catalyst in biscuit making. It is added at
the doughing stage then is driven of during baking.
 The layering of fat between the dough to make puff
biscuits occurs in the low sugar types. Layering of
fruit between and extensible dough gives
sandwiches like garibaldi.
 After baking, the biscuits may be fat sprayed
(mostly savoury types) sandwiched with sweet or
savoury fat creams or marshmallow or variously
enrobed with chocolate, chocolate substitutes or
water icing. All of these types and processes will be
described in subsequent sections.
 A simple comparison of how different parameters or properties
change as the recipe becomes enriched with fat and sugar

Crackers Semi sweet Short high Short high Soft

fat sugar
Moisture in 30% 22% 9% 15% 11%
dough
Moisture in 1-2% 1-2% 2-3% 2-3% 3+%
biscuits

Temperature 30-38 ˚C 40-42 ˚C 20˚C 21˚C 21˚C

of dough
Critical Flour Flour Fat Fat & sugar Fat & sugar
ingredients
Baking time 3 min 5.5 min 15-25 min 7 min 12+ min

Oven ban Wire Wire Steel Steel Steel

type
The baking industry is very much craft based on
the inventive skills of engineers is not at much
in evidence in terms of biscuit types.
Wafer biscuits represent a special type of baked
product because they are formed between a
pair of hot plates and not on a baking bond wire
as are most other types the recipe is similar, low
in enrichment with fat and sugar, and is mixed
to a fluid, pumpable batter.
Baked wafers are interesting to eat on their
own but form useful, rigid, carriers for other
more favours‘ some mixture like sugar cream,
caramel toffee and marshmallow.
CAKES
The following methods can be used for cake
making

1. Sugar batter method

2. Flour- batter method
3. Blending method
4. Boiled method
5. Sugar water method
6. All in process method
1. Sugar-batter method:
In this method all the fat and equal amount of sugar
is creamed together. Shortening or fat used for cake
making should be plastic in nature.
Shortening used for cake making should not melt by
the heat produced due to friction during the process
of creaming. All the fat should be first creamed
together in order to blend them thoroughly.
Then sugar is added gradually continuing the
creaming process. All the sugar should never be
added to the fat at a time as it will adversely affect
the aeration process.
 And it may take extra time to achieve derived results.
When adequate aeration is achieved in the fat
mixture, eggs are added gradually. Colouring agent
may be added to eggs.
 Eggs should be at room temperature at the time of
adding to the cream. Egg is added the mixture little
at a time and mixed gently.
 If the cold eggs are used, then the fat will solidify
soon after come in contact with eggs which will also
prevent perfect blending of fat and eggs. After mixing
egg the mixture should have a smooth, light and
velvety appearance.
 Next stage is to mix flour in the mixture. Flour should
be rifted thrice with baking powder, in order to
ensure a through blending.
 Mixing of flour in the cream is a important stage in
cake making. And even slight mishandling of the
mixture will spoil the cake. The flour should be
evenly mixed with a minimum possible of mixing.
This is to formation of gluten in the mixture.
 The flour should not be added in one lot. It should be
divided into two or three portions of convenient size
and each portion should be added at a time. If any
fruits are to be mixed, these should be added
alternately with flour.
 When all the flour is mixed, it may be necessary to
add some mixture to bring the consistency of the
mixture to a definite level of softness. If milk or milk
solids are already used along with flour, then water is
used for this purpose. Otherwise milk is used. The
mixture is now ready for baking.
2. Flour-batter method
In this method fat and equal quantity of flour is
creamed together. Fat should be smooth and in plastic
state and the flour should be added gradually. The
whole mixture is whipped till it becomes light and fluffy.
Eggs and an equal quantity of sugar is whipped to a tiff
froth. The mixture of eggs and sugar will whip better if
the mixture is slightly warmed on a double boiler.
Direct heat should be avoided in this case on even slight
rise in temperature will cause co-operation of egg
protein will lose its air entrapping capacity. Unless the
egg-sugar mixture comes down to the room
temperature, it should not be added to creamed
mixture.
At this stage the remaining sugar is dissolved in milk
or water and added to the mixture. Any colour and
flavour is added along with milk.
Lastly the remaining flour, is added and mixed.
During last stage of mixing if the formula is rich, the
mixing should be light. A vigorous mixing will know
out the air-cells and the cake will have poor volume.
3. Blending method
 This method is suitable for making high ratio cakes in
which quantity of sugar is more than the quantity of
flour. In this method, shortening or fat, flour, baking
powder and salt are whipped together to a very light
and fluffy consistency.
 Sugar, milk, colour and flavour are mixed together
and added to the previous mixture. Eggs are added
next and the whole mass is mixed together to
smooth batter.
4. Boiled method
This method is used for making good quality machine
cakes and genosponge.
Butter or bat is placed in boiler and heated till it melts.
Remove the bowl from heat and add all the flour at a
time and mix thoroughly.
Egg and sugar is beaten to a stiff sponge. Colour and
flavour may be added while whisking the sponge. This
sponge is added in the fat flour mixture in about 4-5
equal parts. After each addition of sponge, it is
thoroughly mixed with a wooden spoon, when the
mixture is smooth, it is scaled off into the proper lined
tin.
5. Sugar-water method:
 In this method, all the formula sugar and
approximately half the quantity of water is agitated
in a bowl till all the sugar is dissolved. Then the
remaining ingredients except eggs are added and the
mixture is well agitated to acquire aeration. Finally
eggs are added and the mixture is cleaned.
 Due to more aeration and better emulsification
obtained in this method the cakes so produced have
better texture and longer shelf life.
6. All-in-process:
 In this process all the ingredients are put into mixing
bowl together. Aeration of the mixture is achieved by
controlling the speed of the mixer as well as the
mixing time. Beater with wire (wire whip) is used for
this operation which ensures a faster breakdown of
ingredients and help to achieve good aeration.
After adding all the ingredients in the mixing bowl, the
mixing operation is carried out as follows:
1. Half a minute at slow speed: This is done at slow
speed so that all the dry ingredients are moistened
without flying off from the bowl.
2. Two minutes at fast speed: At this stage, all the
ingredients break down are incorporated evenly
with each other. The mixture is aerated.
3. Two minutes at medium speed: Aeration
achieved during the second stage is not evenly
distributed in the mixture. By mixture at
medium speed the layer air cells and the
aeration of the mixture becomes even.
4. One minute at slow speed: This is done in
order to eliminate any possible large air pockets
and still finer breaking down of air cells.
 Preparation of moulds or pans
 Moulds should be properly greased and dusted with
flour. Excessive greasing of moulds is undesirable
because it will have a frying effect on the bottom part of
the cake and the cake will have a greasy feel. After
dusting the mould should be turned upside down and
tapped gently in order to remove excessive flour which,
otherwise will adversely affect the appearance of cakes.
 When the batter is ready, the mixture should be put in
the moulds in a large portions as possible. Putting the
mixture in small portion at a time may cause entrapping
of air pockets between one portion and the other.
These air pockets will create holes in the cakes. They
should only be filled to about two-third of its height
leaving sufficient space for the cake to expand.
After the batter is weighed in the moulds it should
be leveled properly in order to have even expansion
of cakes.
Back of hand moistened with milk may be used for
leveling the batter. Slight moisture in the upper
surface helps the cakes to expand evenly and due to
caramelization of milk sugar, the crust acquires a
desirable golden brown colour.
Baking of cakes:
Different kinds of cakes are baked at different temperatures.
The temperature is adjusted according to richness of the
formula, size of cake and number of units required to be
baked at a time.
 Richer the cake (formula) lower the temperature of baking.
Rich cakes contain more amount of fat and eggs and they
acquire all its aeration during whipping of eggs. If the rich
cakes are baked at high temperature, these will be a faster
crust formation on cakes.
The crust will prevent heat from penetrate time inside the
cake resulting in an under baked product. There will be much
concentration of heat on the crust giving it too dark colour.
When there is expansion of the internal part of the cake, the
crust may burst open spoiling the appearance of the cake.
 Rich formula cakes contain very little baking powder.
Lean formula contain less amount of fat and eggs. All
the aeration in such cakes is achieved by baking
powder. Lean cake batter is thinner than rich cake-
batter.
 Such cakes are baked at higher temperature so that
the evolution of gas from baking powder, acquirine
volume by cake and setting of structure of cakes take
place simultaneously.
 If such cakes are baked at low temperature, there will
be evolution of gas from baking powder which will
expand the cake. But due to low temperature the
structure of cake will not set and the cake will collapse.
Cakes baked as large units should have a slow and
gradual expansion in the oven which is possible when
the baking temperature is low.
Smaller units of cakes require less baking time. Faster
setting of structure is made possible by baking at
higher temperature.
When the oven is not filled to capacity, it is necessary
that the temperature of oven is reduced. Place a pan
containing water in the oven, so that the water
absorb some of the heat at the same time the water
vapours delay the process of crust formation on cake
than allowing the cake to rise evenly and acquire
proper volume.
 Lining the pan or mould with paper, connecting the
cake in the oven with wet brown paper, placing the
mould on baking sheet while baking, are some of the
means to cut down the absorption of heat by cakes
and these measures should be adopted while baking
such cakes which require too long baking time or
while baking a small batch of cakes in a large oven.
Changes in cake during baking:
During baking the air obtained from creaming and
beating is joined by the carbon dioxide given off by
the baking powder or soda. There is also some
steam developed , steam is also an aerator.
A cake batter contain gluten and starch with the
application of heat the starch and the gluten
coagulates. Egg produce present also coagulates to
give structure to the cake.
The size of the sugar crystals in cakes affects its
texture. Small crystals give better cake texture than
cause sugars. Fine, whole sugars used in cake recipes
results in better cake.
 Fast heat penetration is derived in cake baking. The
dull iron pan absorbs and transmits heat faster and
more effectively than the pans having a shiny
surface. Dull pans result in faster browning.
 Allow the cakes to cool to 600C (1400F). This may
take a long time. At least let them cool for 10-15
minutes so that their centers will be partially cooled
Quality consideration
& parameters
Quality of food product is  a serious business . Its more
critical  in food processing than any other industry as it
impact consumers  health and well being .
 Quality parameters  for which  the company or the
manufacturers lay downs standards has to be 
compatible  with  local  authorities
standards/international standards  .
Quality  comes from  stringent adherence to standards
during entire supply  chain right  from vendors
manufacturing base, sanitation /hygiene  till  retailers
shelf 
Here  are  Quality  factors  which  has  to be
monitored  to get quality bakery  product:
1. Raw material  / Ingredients  /Packaging material
 Physical state  such as  wetness  ,smell or  contamination  etc 
 Moisture
 Rancidity
 pH
 Gluten %
 Bacterial  count  or  load 
 Foreign body contamination's  for  flour /fat/sugar
 Weight  & Quantity  of  raw materials 
 Shelf life  
 Manufacturing date  or the  Shelf life  of the
ingredients  delivered by
 vendors 
 Bursting strength
 Packaging details 
 Sanitation and hygiene standards
 Cold room temperatures
 Humidity  
 Trans fat 
2. Production & Packaging  stage 
Dough consistency
Ingredient Storage temperatures
Mixing Time
Fermentation/Standing Time  
Temperature during mixing
Dough Temperature 
Dividing weights 
Wet weight and Dry weights of the bakery
product  during process
Proving Time 
Baking time
Baking temperatures  
Moisture 
Dimensions  after baking
Sensory  checks  
Packaging details on labels
Sealing during packing process
Packing defects  
Under or excess weights 
Functionality of  metal detectors
Upkeep of  machinery  
Audits  for  food safety management systems  like 
HACCP , BRC , ISO  etc 
3. Storage and Transportation
(Factory/Warehouse/Retailers)
Pallets used  for  storage
Stack height  as per standards
Safe  Containers for  transhipment's
Secondary packaging  or  extra  padding through
separators or dispensers 
4. Market 
Sensory  evaluations  feed back
Shelf Life
Storage standards
Contamination during transshipment
Consumer  Complaints 
Recall system in case of food safety issue

There are several   tools and methods  employed

by  manufacturers  to  achieve  quality  standards ,
In addition to  food safety management systems .
 STALING
 Staling is the change in the texture and aroma
of baked goods due to the change in structure
and the loss of moisture by the starch granules
 Stale baked goods have lost their fresh baked
aroma, texture and more crumbly than fresh
products
Staling can be slowed by these techniques

 Protecting the product from air

 Adding moisture retainers to the formula
 freezing
Losses in Baking
Temperatures for baking are usually higher than
steaming or boiling, but can be any temperature. To
bake with no oil, the foods need to be kept whole with
skin intact, otherwise they'll dry out with the heat.
Baking doesn't use any water so minerals are retained
and vitamin loss is only due to heat. When baking is
defined as being done with the vegetable and skin
intact, this minimizes contact with the air and also
reduces nutrient loss when compared with boiling.
If foods are baked with some water in the dish, they're
going to be cooked by a combination of steaming and
baking.
MACHINERIES USED IN
BAKERY INDUSTRY
 Much of a bakers art and craft involves simple tools.
Learning to become a successful baker requires
developing a great deal of manual skill using these
tools. For example, a pastry bag is nothing more than
a cone-shaped piece of fabric or plastic, open at both
ends.
 At the other extreme are large machines such as
floor-model mixers, ovens of many types, and dough-
handling equipment such as molders, dividers and
sheeters.
1. Mixers
 Mixers of various types are essential tools in the
bakeshop. While small quantities of doughs and
batters can be mixed by hand, commercial baking in
any quantity would be next to impossible without
power mixers.
 Two main types of mixer are used in small and
medium-size backshops: vertical and spiral. Other
types of specialized equipment are used in large
industrial bakeries.
A. Vertical Mixer
 Also called a planetary mixer, the vertical mixer is the
most common type used in baking, as well as in
cooking.
 The planetary is descriptive of the motion of the
beater attachment. Just as a planet spins on its axis
while revolving around the sun, so too does the beater
attachment spin on its axis while rotating in an orbit to
reach all parts of the stationary bowl.
Vertical mixers have three main mixing attachments:
• The paddle is a flat blade used for general mixing
• The wire whip is used for such tasks as beating egg
foams and cream
• The dough arm or hook is used for mixing and
kneading yeast doughs. Dough hooks may be standard
j-hooks of spiral hooks.
 Be sure to use the right-size attachment for the bowl.
Using a 40 –quart paddle with a 30-quart bowl could
cause serious damage the equipment.
 Make sure both the bowl and the mixing attachment
are firmly in place before turning on the machine.
Always turn off the machine before turning on the
machine. Always turn off the machine before
scraping down the bowl or inserting a scraper, spoon
or hand into the bowl.
 The sweet dough arm combines the actions of
the dough arm and the flat paddle and is used for
mixing sweet doughs.
 The wing whip is used for mixing materials too
heavy for the standard wire whip.
 The pastry blender is used to blend fat and flour,
as in making pie doughs.
B. Spiral mixer:
 Spiral mixers are designed for doughs and heavy batters
and are used primarily for making large quantities of
yeast doughs for breads and bagels. Unlike vertical
mixers, spiral mixers do not have interchangeable bowls
and agitator arms.
 The agitator arm is in the shape of a spiral, and both the
bowl and the spiral arm rotate to develop the dough
quickly and efficiently. In a typical model, the bowl may
be set to rotate in either direction.
 Dough capacities range from 5 to 30 pounds (2.3 to
14 kg) for small machines to more than 500 pounds
(230 kg) in large machines.
 Spiral mixers blend and develop dough more
efficiently than planetary mixers. Because of their
design, they develop dough more intensively and in
less time, resulting in lower machine friction and
dough warming.
 The design of the bowl and beater allows for a wide
range of dough capacity for each machine.
 Spiral mixers are sturdier and more rugged than
vertical mixers. They handle more dough last longer
and require less repair and maintainance.
Three main varieties of spiral mixer are available:
1. Fixed bowl mixers: These have a nonremovable
bowl. The dough must be lifted out by hand.
2. Removable-bowl mixers: these have a bowl that
may be removed from the machine usually on a
wheeled trolley. They are useful for high-volume
operations, because a new bowl of ingredients may
be wheeled into place as soon as the earlier batch is
removed.
3. Tilt mixers: On these machines, the entire machine
tilts up to deposit the finished dough onto a tray or
another container.
 Most spiral mixers have two operating speeds,
although some specialized machines for stiff doughs
have only one speed. In a typical mixing procedure,
the baker uses the first speed for the first phase
dough mixing, when the ingredients are blended,
and switches to the second speed for the later phase
of dough development.
c. Horizontal mixer: are large , industrial size
machine capable of handling as much as several
thousand pounds of dough at a time. Each model is
designed to work best with a specific range of
products, such as bread doughs, pastry doughs, or
soft doughs and batters.
 Many horizontal mixers are equipped with water
jackets that surround the mixing container, water of
the desired temperature is circulated through the
jacket, enabling the operator to control the dough
temperature with great precision.
Dough-handling equipment:
a. Dough fermentation trough: This item
is used to hold mixed yeast doughs
during fermentation. Small operations
might simply use large mixing bowls
on stand instead.
b. Divider : dividers cut scaled pieces of
dough into equal portions by means of
a die or cutter attached to a hydraulic
or mechanical level assembly.
c. Divider-Rounder: This machine divides
the dough, as does a simple divider,
and it then automatically rounds the
individual portions, greatly speeding
makeup of the dough products.
d. Dough Shelter: A sheeter rolls out portions of
dough into sheets of uniform thickness. It
consists of a canvas conveyor belt the feeds the
dough through a pair of rollers. To make thin
sheets, the dough usually must be passed
through the rollers several times. The operator
decreases the space between the rollers after
each pass.
e. Molder: A molder rolls and forms pieces of bread
dough for standard loaves, baguettes and rolls,
eliminating the need to perform these tasks by
hand.
f. Proofer: A proofer is a special box in which
the ideal conditions for fermenting yeast
doughs can be created. The box maintains a
present warm temperature and humidity
level appropriate to the specific dough.
g. Retarder: Chilling or refrigerating yeast
dough slows or retards the rate of
fermentation so the dough can be stored for
later baking. A retarder is a refrigerator that
maintains a high level of humidity to prevent
the dough from drying out or crusting.
h. Retarder-Proofer: This machine is, as its
name suggests, a combination retarder and
proofer. A dough can be retarded for a preset
time, after which the machine switches to
proofing mode and warps up to a second
preset temperature and humidity level.
Ovens:
 Ovens are, of course, the workhorses of
the bakery and pastry shop. They are
essential for producing breads, cakes,
cookies, pastries, and other baked items.
Ovens are enclosed spaces in which food
is heated, usually by hot air (except in
the case of microwave ovens, which are
not especially useful in a bakeshop).
 Steam is important in baking many kinds
of breads. Ovens used in bakeshops,
including deck ovens, rack ovens, and
mechanical ovens, may have steam
injected into them during part of the
baking cycle.
1. Deck ovens: Deck ovens are so called
because the items to be baked-either on
sheet pans or in the case of some breads,
fresh standing-are placed directly on the
bottom, or deck, of the oven. There are
no racks for holding pans in deck ovens.
 Deck ovens are also called stack ovens
because several may be stacked on top
of one another. Breads baked directly on
the floor of the oven rather than in pans
are often called heart breads, so another
name for these ovens is hearth ovens.
Deck ovens for baking bread are
equipped with steam injectors.
2. Rack oven: A rack oven is a large oven into
which entire racks full of sheet pans can be
wheeled for baking. Normal bakers racks hold 8
to 24 full size sheet pans, but racks made
specifically to go into rack ovens usually hold 15
to 20 pans. Rack ovens hold 1 to 4 of these
racks at once. The ovens are equipped with
steam injectors.
3. Mechanical oven: in a mechanical oven, the
food is in motion while it bakes. The most
common type is a resolving oven, in which the
mechanism is like that of a Ferris wheel.
 This mechanical action eliminates the problem
of hot spots, or uneven baking, because the
mechanism rotates the foods throughout the
oven. Because of their size, mechanical ovens
are especially useful in high-volume operations.
Revolving ovens can be equipped with steam
injectors.
Barquette: A small boat-shaped mold
for petits fours and small tartlets.
Bombe mold: A dome-shaped mold for
frozen desserts
Brioche mold: A flared pan with fluted
sides for making brioche
Cake pans: Most cake pans are round,
but other shapes, such as hearts, are
available for specialty cakes. Cake
pans come in many sizes.
Charlotte mold: the classic charlotte,
mold is round, tapered and flat-
bottomed, with two handles near the
top rim.
Charlotte ring: Also called cake rings, these are
stainless-steel rings in various diameters and
heights, most often used for making molded
desserts and for shaping and holding desserts
made of layers of cake, pastry, and fillings. The
rings are removed after the fillings have set and
before serving or display.
Chocolate molds: Used for all sorts of chocolate
work, from large display pieces to bite-size
truffles.
Cornstick pan: Special baking pan with indentations
shaped like small ears of corn. Used for baking
cornbread items.
Flexi pan: This is the brand name for a line of
nonstick baking pans made of a flexible silicone
material.
Hotel pan: A rectangular pan, usually
made of stainless steel. Designed
to hold foods in service counters.
Also used for baking and steaming,
and often for baked items such as
bread pudding.
Loaf pan: A rectangular pan, usually
with slightly flared sides, used for
baking loaf breads.
Modeleine pan: A special baking pan
with shell-shaped indentations,
used for baking madeleines.
4. Convection oven: it contain fans that
circulate the air and distribute the heat rapidly
throughout the interior. The forced air makes
foods cook more quickly at lower
temperatures.
5. Steam-jacket kettle: this cattle have double
walls between which steam circulates. Liquid
in the kettle itself are heated quickly and
efficiently.
6. Fryer: fryers are needed in the bakeshop for
doughnuts and other fried items. Small
operations often use standard deep fryers, but
larger doughnuts fryers are best if you make
doughnuts in quantity. They should be used in
conjunction with screens, for lowering the
doughnuts into the fat and removing them
when fried.
Pans, containers and molds
1. Baba mold: A simple thimble-shaped mold
for making babas.
2. Banneton: A bentwood basket, available in
various shapes, for holding and giving-
shape to certain hearth bread doughs as
they proof.
Hand tools:
Blowtorch: A tool used for caramelizing and
controlled browning of various pastry
items, and for caramelizing the sugar
topping of crème brulee. Butane or
propane us used as fuel, depending on the
model.
Bowl knife: this tool has a long, flexible blade
with a rounded end. Used mostly for
spreading icing on cakes and for mixing and
bowl scraping.
Brushes: Pastry brushes are used to brush
items with egg wash, glaze, and so on. Larger
bench brushes are used to brush flour from
tabletops and from the surface of dough.
Chilois and china cap: A chinois is a conical
strainer with a fine mesh, used mostly for
straining sauces. A china cap is also a conical
strainer, but it is made of perforated steel, so
it doesnot strain as finely.
Comb, icing: A small plastic tool, usually
triangular, with serrated edges in various
patterns, for decorating icings and other
pastry and decorative items.
Cutters: Cookie cutters and pastry cutters,
available in many shapes, cut decorative
shapes by stamping them from rolled-out
dough. Roller cutters have a handle on each
end, like a rolling pin, and are rolled over
rolled-out dough to cut repetitive shapes
quickly and efficiently, with minimal loss of
dough to trimmings and scraps.
Pastry bag: A cone-shaped cloth or plastic bag
with an open end that can be fitted with
metal or plastic tubes or tips of various
shapes and sizes. Used for shaping and
decorating with items such as icing, filling
certain kinds of pastries and other items, such
as eclairs, and for portioning creams, fillings
and doughs.
Peel: A thin, flat wooden board or steel sheet with
a long handle, used for inserting and removing
hearth breads from deck ovens. Because they
are thinner than traditional wooden peels, steel
peels are easier to slide under baked loaves.
Mixing bowls: the most useful mixing bowls are
made of stainless steel and have round
bottoms. They are used for general mixing and
whipping.
Muffin pan: Metal baking pan with cup-shaped
indentations for baking muffins
Petit four molds: Tiny metal molds in a variety of
shapes, used for baking an assortment of little
tartlets, financiers and other petits fours.
Pie pan: Shallow pan with sloping sides, used
for baking pies. Disposable aluminum pie
pans are usually used in retail bakeshops.
Sheet pan: A shallow, rectangular pan for
baking sheet cakes, cookies, rolls and other
baked goods. These allow even baking and
browning of breads and rolls because the
holes let the ovens hot air circulate freely
around the items as they bake.
Springform pan: A cake pan with a
removable bottom. Used primarily for
baking cheesecakes and other items too
delicate to be easily and cleanly removed
from standard cake pans.
Tart pan: A shallow metal pan,
usually with fluted sides, used
for baking tarts.

Tube pan: A deep cake pan with a

tube in the center. . The tube
promotes even baking of angel
food cakes and similar items.
Miscellaneous Tools & Equipment
Acetate: A type of clear plastic. Acetate
strips are used for lining charlotte molds
in the production of certain cakes,
pastries and refrigerated desserts.
Couche: A sheet of heavy linen or canvas,
used for supporting certain breads,
such as baguettes, as they are proofed.
The cloth is placed on a sheet pan and
pleated to form troughs to hold the
loaves so they can proof without
spreading.
Hydrometer: Also called a sugar
densimeter, saccharometer and Baume
hydrometer. Used to test the density of
sugar syrups.
Ice cream freezer: Machine for churning and
freezing ice creams and sorbets. It consists of a
large refrigerated canister or container with a
paddle called a dasher, that rotates inside. The
ice cream or sorbet mix freezes against the walls
of the canister and is continually scraped off and
remixed to prevent the formation of ice crystals.
Marble: A stone material used for tabletop or
work surfaces in pastry shops. The hard, cool
surface of marble is ideal for working with
pastry doughs, as well as for tempering
chocolate and for some decorative work, such
as pastillage. Marble slabs may be installed on
top of under-the-counter refrigerated storage
boxes.
Parchment paper: Also called baking
paper or silicone paper, this is a sheet
of treated nonstick paper sized to fit
standard sheet pans. When used to
line pans, parchment eliminates the
need for greasing them.
Rack, cooling: A wire rack used to hold
baked goods while cooling. The rack
allows air circulation around the items.
Silicone mat: Flexible fiberglass mat
coated with nonstick silicone, used to
line baking sheets. Available to fit full
and half-size sheet pans. Also used in
sugar work.
Roller docker: A tool that pierces holes in
rolled-out dough to prevent bubbling
during baking. It consists of a handle
attached to a rotating tube fitted with
rows of spikes.
Rolling pins: Many types of rolling pin are
used in the bakeshop for rolling out
doughs. Textural rolling pins are used
to emboss designs, such as a basket
weave pattern, in sheets of marzipan
and pastillage..
Scrapers: It is used for cutting and
portioning dough and for scraping
tabletops. A bowl scraper is a piece of
plastic about the same size, but with
one curved edge and no handle.
Sieve: A round metal screen
supported in a stainless-steel
hoop frame. It is used for
shifting flour and other dry
ingredients .
Strainer: A round bottomed, cup-
shaped tool made of screen
mesh or perforated metal, with
a handle on one side. Used for
separating solids from liquids,
such as draining the juice from
fruit.
Turntable: A round, flat disk that
swivels freely on a pedestal
base. Used for holding cakes for
decorating.
Wire rack: it is a wire grate used
to hold baked goods as they
are cooling, or to hold items
such as cakes while liquid
icings, such as fondant, are
applied.
Whip: Whips with a few stiff
wires are used for mixing and
blending, and whips with
many flexible wires are used
for whipping foams, such as
whipped cream and egg
foams.