Professional Documents
Culture Documents
BPP Module 22
BPP Module 22
Much of a baker’s art and craft involve simple tools. Learning to be skilled baker requires
developing a great deal of manual skill using these tool.
Before we look at specific items, we must first consider points related to the use of equipment in
general.
A. Safety
B. Sanitation
Thorough , regular cleaning of all equipment is essential
Most large equipment can be partially disassembled for cleaning
Read the operating manual
Get information from someone who knows the equipment
Mixers
mixers of various types are essential tools in the bakeshop
Two Main Types :
Is the most common type used in baking as well as in cooking
Have 3 main mixing attachments :
Paddle - flat blade used for general mixing
Wire whip – used for such tasks as beating eggs foams and creams
Dough arm or dough hook – used for mixing and kneading yeast
Spiral Mixer
Are designed for doughs and heavy batters and are used primarily for
making large quantity of yeast doughs for breads and bagels
Do not have interchangeable bowls and agitator arms
Ovens
The workhorses of the bakery and pastry shop and are essential for producing
breads, cakes, cookies, pastries, and other baked items.
Common kinds :
Deck Oven
Items to be baked – either on sheet pans or, in case of some breads,
freestanding – are placed directly on the bottom, or deck, of the oven
Also called stack ovens
Rack Oven
A large oven into which entire rack full of sheets pans can be wheeled for
baking
Normally holds 8 to 24 full – size sheet pans
Mechanical Oven
The food is in motion while it bakes
The most common type is a revolving oven
Convection Oven
Contains fans that circulate the air and distribute the heat rapidly
throughout the interior
Microwave oven
Uses electric to generate microwave radiation, which cooks or reheats foods very
quickly
Proofer
Maintain the most desirable environment for yeast growth
Reach in refrigerators
May be single unit or part of bank units
Holds foods on the line at the proper temperature
Ice cream machines
Have a motor that either turns the paddle within the cooling chamber or rotates
the chamber around the paddle
The bowl is usually removable and must be frozen at least 12 hours before use
Can produce up to a quart / liter of ice cream per batch
Blender
Consists of a base, which houses the motor, and a removable lidded jar with a
propeller – like blade set in the bottom
Jars are made of stainless steel, plastic or glass and come in several sizes
Excellent in puréeing, liquefying and emulsifying foods because the tall narrow
shape of the jar keeps the food circulating and in close contact with the blade
4.3 Scales and measuring tools
A. Scales
Must be used correctly to be effective
Weigh only the ingredient, not the ingredient and the container holding it
Before using any scale, you must take certain steps to account for the weight of
containers.
This process is known as setting a scale to tare or setting it to zero
Spring scales
Have a platform set on top of a pedestal that contains a spring mechanism for
weighing and a dial indicator on the front
To tare a spring scale, place the container for measuring the ingredients on the
scale and turn the dial so that the pointer or arrow is aligned with zero
Are designed to read in any number of increments
Some are very sensitive and can measure small amounts, while others are made so
they only measure in large increments.
Digital scales
Have a stainless platform set on a electronic base with digital display
Capable in measuring very small amounts typically have a smaller total capacity
To tare, you press a button to reset the scale to zero
Most digital scales can switch between metric and U.S standard measuring system
B. Volume Measure
Graduated pitchers or breakers and measuring cups and spoons
Commonly used in bakeshop to measure liquids and pourable ingredients (eggs,
molasses, corn syrup, for example)
Pitcher and cups are scales off with lines or markings to show varying measures
Clear pitchersand cups are easy to fill accurately
For the most accurate results, use the smallest measure possible to measure
ingredients, place the vessel on a level surface and bend down to take the reading
at eye level
Measuring spoons ahould be filled to the rim
Don’t fill over the bater or other mixture, in case you accidentally over pour
Dry Measuring Cups
Commonly used in recipes written for gthe home baker
They are used to measure small amounts of certain dry ingredients, such as salt,
spices, and baking soda
To use measuring cups and spoons for dry ingredients, overfill the measure, and
then use a straight edge, such as the side of a metal spatula, to scrape the excess
away ; the ingredient shoukd fill the measure evely up to the rim
4.4 Cutting Tools
A. Knives
B. Types of Knives
Chef’s or French knife
Are all – purpose knives used for a variety of chopping, slicing and mincing tasks
The blade is usually 8 to 14 in / 20 to 36cm long with a straight edge
Look for a high – carbon stainless steel blade, a full tang, good balance, and a
handle that fits your hand comfortably
Utility Knife
Similar to chef’s knives except that they are smaller and lighter, for light cutting
chores
Their blades are generally 5 to 7 in / 13 to 18cm long
Paring knife
A short knife used for preparing and trimming vegetables and fruits
Blades are 2 to 4 in / 5 to 10cm long
Comes in different shapes: pointed, bird beak, tourney, and sheep’s foot
Slicer
Used to slice breads, cakes and pastries
Blades are long and thin and can range in length from 8 to 12 in / 20 to 30cm
Have variety of edges
Bread knives and other serrated slicers are excellent for slicing foods with
relatively spongytexture, such as most breads and some cakes
Slicing blades with straight edges are used to slice delicate pastries and cakes
Typically 10 to 12 in 25 to 30cm long. Some have offset handles
Mandolin
Can cut large amount of food quickly into uniform slices or strips of varying
thickness
Made of nickel – plated stainless steelcwith blades of high carbon steel
Can be used to make such as slices, julienne, gaufrettes, and bâtonnetes
Kitchen Scissors or shears
Should be made of heavy duty stainless steel and come apart easily for cleaning
Used is décor for sugar work, in confections for making hard candies, and in
bread making to score and shape loaves
Graters
Made of metal perforated with openings that shred away pieces of an ingredient
The openings range in size from very small, for granting nutmeg, to large, for
granting moister foods that might otherwise fall apart
Some graters are flat, others have a curve surface or in box
Citrus Zester
Small hand tool consisting of a metal head attached to handle
As head is passed over the citrus fruit, the cutting edges remove the outer layer of
colored zest but leave behind the bitter white pith.
Rasp
A long (approximately 12 in / 30cm) Flat piece of stainless steel with small
perforations.
Some have handles well suited for zesting as well as finely grating chocolate and
hard cheese.
Swivel – blade peelers
Lemon reamer
Apple corer
Spoons
May be made of metal, wood, or composite materials.
Some spoons have deep bowls, others are flat, and more like a paddle.
Slotted or perforated spoons are used to life foods out of liquids.
Spiders and Skimmers
Operate on a similar principle as spoons but are very wide and quite flat and have
a very long handle
Paddle
Used in chocolate and confection work.
They scapre clean easily, making easier to work with mixtures that requires
careful blending and temperature control, such as chocolate.
Tongs
Act as an extension of your thumb and forefinger to lift, turn and transfer hot food
or other objects.
Whips or Whisk
Loops of stainless – steel wire fastened to a handle
Used for mixing and blending and whipping foams
Rubber Spatula
Used to scrape mixtures from bowls and into baking pans, to push foods through
sleeves
Have a flexible head of synthetic rubber, silicone, or similar material on the end
of a handle
The head is shaped for a specific function and may be narrow or broad, with a
pointed, angled, or blunt tip; some have notch on one side for cleaning the rims of
bowls.
Spatulas made from high-temperature resistant synthetic rubber ir silicone can be
used to stir and blend ingredients over direct heat, up to 600⁰F/316⁰C.
Spatulas range in length from about 10 in/ 25 cm to slightly longer than 20 in/ 51
cm
Metal Spatula
Look something like knives
Also called a straight spatula or palette knife
Has long, flexible blade with rounded end
Used mostly in spreading icing on cakes and for mixing and bowl scrapping.
A variant with and angled blade is called an offset spatula
Plastic bowl scrapers
Like a head of a rubber scrapper, without a handle
May be round on one side are efficient at scrapping bowls completely clean,
leaving no waste.
Scoops
Have bowls of varying sizes attached to a handle
Some scoops have a spring-operated mechanism that pushes batters ice cream, or
other preparations cleanly from the bowl, making it easy to scale them
consistently during production or service.
Melon ballers
Also called Parisian scoops.
May be round or oval, with straight or fluted edges
Ladlles
Use for portioning as well as for measuring pourable ingredients or mixtures such
as sauces
Sieve
Around metal screen supported in stainless-steel hoop frame.
Used for sifting flour and other dry ingredients
Also called a drum sieve or tamis (tah-mee)
Strainer
A round-bottomed, cup-shaped tool for made of screen mesh or perforated metal,
with a handle on one side.
Used for separating solids from liquids, such as draining the juices from fruit.
Chinois and China Cap
Chinois is a conical strainer with a finer mesh, used mostly for straining sauces.
China cap is a conical strainer but made of perforated steel, so it doesn’t strain as
finely.
Colanders
Stainless-steel, alluminum or plastic bowls pierced with holes and are used for
straining or draining foods.
Cheesecloth
Light, fine-mesh gauze frequently used along with or in place of a fine conical
sieve to strain very fine sauces and similar items.
Rolling pins
Used in bakeshop for rolling out doughs
May be made of wood,metal,marble or synthetic materials.
Some pins have a smooth surface; others are textured or engraved to leave an
impression of a pattern or picture on the dough.
Cutters
Cookie cutters and pastry cutters
Available in many shapes
Cut decorative shapes by stamping them from rolled-out-dough
Roller docker
A tool that pierces holes in rolled-out dough to prevent bubbling baking
Consist of a handle attached to rotating tube fitted with row of spikes
Brushes
4.6 Bakeware
Hotel pan
Sheet pan
Cake pan
Spring form pan
Tube pan
Pie pan
Tart pan
Tartlet pans
Loaf pan
Cake rings
Flan rings
Madeleine pan
Flexible Silicon Molds
Flexible Silicone Mat
Able to with stand oven temperatures up to 500⁰F/ 260⁰C
Used for lining sheet pans to give them a non-stick baking surface
Also provide a non-stick heat-resistant surface for candy making
Should be stored flat to prevent them from splitting
Parchment Paper
Also called baking paper silicone paper
Sheet of treated non-stick paper sized to fit standard sheet pans
Also used to make piping cones for decorative works
Mixing bowls
The most useful mixing bowls are made of stainless steel and have round bottoms
Used for general mixing and whipping
Muffin Pan
Metal baking pan with cup shaped indentations for baking muffins
Pans are available for making muffins in several sizes
Petite four molds
Tiny metal molds in variety of shapes, used for baking assortment of little tartlets
financer and other petite fours
Thermometers
Sugar thermometers or candy thermometers- used for measuring the temperature
and hence the concentration of boiling sugar syrups
Chocolate thermometers is used for tempering chocolate
Oven thermometers
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 and for filling pastries
Piping tips
Generally made of nickel-plated metal and are stamped with numerical
identification code
Tips may have round oval, star, or other-shaped openings
o Cakes and Decorating combs
o Wire rack
o Turntable
o Dripping Tools
o Chocolate molds
o Transfer Sheets
o Air brush
o Acetate
o Blowtorch
o Marble
5.1 Flour
Wheat Flour
Is the more important ingredient in the bakeshop
It provides bulk and structure to most of the baker’s products, including breads, cakes,
cookies, and pastries.
A. Wheat Kernel
Bran
Endosperm
Germ
B. Type of Flour
1. Bread Flour
2. Cake Flour
3. All Purpose Flour
4. Whole Wheat Flour
5. Rye Flour
6. Pastry Flour
C. Storage of Flour
Should be stored on elevated platforms (15cm above), closest to the floor. If possible,
should be perforated to allow air circulation
Storing flour on the west level controls flour particles from settling on other items.
It is not recommended to store flour directly against walls.
Storing flour away from walls provides adequate air circulation and prevents it from
absorbing moisture from wet walls during humid weather.
Should not be stored under sewage pipes or any other water or drainage pipes as they
could leak and spoil the flour.
5.2 Starch
Cornstarch
5.3 Sugars
A. Types of Sugar
Regular Refined Sugar or Sucrose
Confectioners or Powdered Sugar
Brown sugar
Artificial Sweeteners
Saccharin
Cyclamates
Assucro
Asparte
Artificial Sugar (Polyols)
Sorbitols and Xylitol
Glycerol
Isomalt
B.Storage of Sugars
The sugar must be store in the store room on an elevated platform or shelving, to prevent
the sugar from getting wet in case of leaks of floods
The sugar should at all times be stored at a room temperature of 18⁰C
It is best to store sugar in water proof container from getting wet and possible dirt
particles or other ingredients, such as flour dust from failing into it.
5.4 Syrups
Molasses
Glucose
Corn Syrups
Honey
5.5 Milk
Milk contains ninety different elements which the most important are the following (in
100 grams of milk there are):
3.2 grams protein: contain all necessary amino acids to build and repair cells in the body
4.9 grams Carbohydrates (lactose): Lactose in milk is composed of glucose and galactose.
Lactose has a positive effect on intestinal bacteria
3.7 grams Fat: Milk fat is liquid body temperature, a sits melting point in between 28 and
32⁰C. Therefore it can easy digested, and in addition contains Vitamins A and D.
0.8 grams Vitamins and Minerals: Vitamin A, B, D, E Minerals; Calcium and
Phosphorous, are essential for proper brain development.
87.4 gram Water: body fluid and thirst quencher
160 calories in 244 grams of whole milk.
B. Preservation of Milk
1. Preservation
2. Pasteurization
3. Ultra Heat Treatment (UHT)
4. Evaporated / Condensed Milk
5. Dry Milk
6. Homogenization
7. Fortification
C. Storage of Milk
Fresh Milk and Pasteurized Milk have to be stored in the refrigerator at 5⁰C or below.
Milk which was UHT treated can be stored in a dry cool place at 18⁰C. However, when
UHT processed milk is opened, it has to be stored in the refrigerator at 5⁰C or below.
Dehydrated Milk like powdered, or canned milk like condensed, can be stored in a cool
dry place at 18⁰C.
When condensed milk is opened, it has to be transferred in a stainless steel or plastic
container with cover and it has to be stored in the refrigerator at 5⁰C or below.
D. Milk Categories
Whole milk
Reduced fat milk
Low-fat milk
Skim or non-fat milk
5.6 Cream
Is the fat molecule of milk, and when milk is not homogenized, the fat will float on the
surface of the milk
It can be removed by skimming or it can be removed by centrifugal force.
A. Storage of Cream
B.Types of Creams
Heavy Cream
Heavy Whipping Cream
Sauce Cream
Special Light Cream
Coffee Cream
All Purpose Cream
Canned Cream
Cream substitute
Sour Cream
Yogurt
5.7 Fats
B. Types of Fats
Shortenings
Butter
Storage of Butter
Two Major Advantages:
o Flavor
o Melting Qualities
Margarine
Oils
C. Storage of Fats
5.8 Cheese
Baker’s Cheese
Cream Cheese
5.9 Eggs
They are used in large quantities in the bakeshop and are more expensive than many of
the high-volume ingredients, such as flour and sugar.
Large eggs are the standard size use4d in baking and in food service.
A. Eggs Function
Structure
Emulsifying of fats and liquids
Leavening
Shortening
Flavor
Nutritional Value Color
Color
Yeast
Baking Soda
Baking Powder
Gelatin
B.Storage of Chocolate
The ideal temperature for storage is 10-15⁰C (50-60⁰F), slightly warmer than the
refrigerator
The humidity should be 60-70%
Chocolate absorbs surrounding odors easily and should be kept in airtight container.
Salt
Spices
Vanilla
5.16 Alcohols
Liqueurs
Wines