Lesson 3 in Bread and Pastry Production: Baking Tools and Equipment

Baking tools and equipment can range from a simple wooden spoon and bowl to a
multitude of gadgets. The possibilities are endless when it comes to producing baked
goods. Before you begin collecting specialized tools, make sure you have the basics

BAKING TOOLS AND EQUIPMENT

1. Weighing scale- This is used for weighing small amounts accurately. Before using the
scale, check that the needle is on zero when it is empty.

2. Measuring cups - These are used for measuring dry and liquid ingredients. For the dry
ingredients, it is preferable to use aluminum or plastic measuring cups,

3. Glass measuring cups - These are used for liquid ingredients since the marked lines
are easily seen at the sides. When using a measuring cup, always bend down to pour the
liquid at eye level.
4. Measuring spoons These are used for small measurements. There are of varying sizes:
1 tablespoon, 1/2, 1/4, and 1/8 teaspoons. They are made of plastic, stainless, and
aluminum materials.

5. Rolling pin- This is a cylindrical tube with handles at both ends used for shaping and
rolling dough

6. Wooden spoon - This is a long handled spoon used for combining ingredients. It is
best used for mixing because this is light and it can easily remove sticky mixtures.

7. Mixing bowl This is used for mixing batter and dough. It can be made of glass, metal,
plastic, or ceramic materials. Stainless steel bowl is better than plastic bowl because it is
more durable and suitable for prolonged use.
8. Baking pan-This is a container used in baking. It comes in different shapes and sizes.
It gives shape to loaves that might not necessarily be strong enough to hold their own
shape.

Materials Used in Making Baking Pans

Baking pans are available in many varieties based on the purpose for which they are used.
These pans vary not only in their sizes and shapes but also in terms of the material with
which they are made. Here are the various materials used in the making of baking pans.
a. Metallic pan - This baking pan is normally made from tinned steel, carbon steel, and
aluminum. It has a copper treated bottom section which is quite similar to copper coated
pan and pot which are available. It also has a nonstick surface and is perfect for baking
cakes.
b. Glass baking pan - This pan is made from tempered glass which conveniently holds
to the long heat exposure in the oven. Glass baking pan is preferred by many since it
allows even distribution of heat in the cooking process. This baking pan usually has a
ridged baking surface in the pan.

c. Stoneware - This type of baking pan is used in many cultures and to bake some
specific kinds of food. Stoneware for baking is often preferred during the preparation of
casserole.

Baking pans are also classified as per their shapes and include the following:
Rectangular pan

muffin pan
tube pan

square pan

round pan
bread loaf pan

pie pan

9. Icing Spatula This is used for leveling solid ingredients being measured and for
leveling icing on cakes. It is also used to help remove dough that is stuck on the inside of
bowls and bread machine pans.
10. Rubber scraper - This is used for mixing and scraping ingredients in mixing bowl
and for folding ingredients such as egg whites. It has a plastic or wooden handle and a
flexible plastic or rubber blade.

11. Dish towel or cloth - This is used to cover dough during rising and proofing and to
wrap soft-crusted breads warm from the oven.

12. Electric mixer - This is a motor-powered equipment used to stir and blend mixtures
used in baking.
13. Rotary egg beater - This is used for beating eggs and creaming butter.

14. Dough cutter-This is a device for cutting flattened cookie dough into shapes before
baking

15. Sifter - This a device which separates coarse particles of ingredients such as flour and
sugar from finer particles.

16. Pastry board-This flat, smooth board is good for rolling cookie dough out to an even
thickness. It is made from many different materials.
17. Pastry brushes - They are used for glazing and brushing the tops of pastries.

18. Whisk - This is commonly used to whip egg whites into a firm foam to make
meringue, or to whip cream into whipped cream.
19. Baking sheet-This is a flat, rigid sheet of metal on which cookies, breads, biscuits,
and others are baked. The size of the oven will determine the size of the baking sheet. It
is better to use sheets that are a few inches smaller than your oven to allow for adequate
heat circulation. Common sizes: 10%½" x 15" jelly roll with a raised 1 inch edge, 11" x
17"half-sheet baking sheet, 9 x 12" quarter-sheet pan

20. Measuring scoops - These are used for scooping out larger quantities of flour, sugar,
and others.

21. Tartlet tin-This is used for making individual tarts.

22. Piping/Pastry Bag-This is used to create design on cakes.

23. Pastry and dough blender - This is used to cut shortening into dry pastry
ingredients. It helps to eliminate lumps and unevenness in the dough.

24. Pastry wheel - This is used to cut strips of dough and at the same time avoid
"dragging" dough along with the blade of a knife.
25. Cooling rack-This is where the freshly baked cakes, cookies, and breads cool
uniformly.

26. Timer-This is absolutely essential for baking. It helps to ensure perfect baking.

27. Palette knife-This helps with mixing pastry into dough and for leveling off the tops
of mixtures.
28. Ovens - These are enclosed spaces in which food is heated, usually by hot air. They
are the workhorses of the bakery and pastry shop and are essential for producing the
bakery products.

Kinds of Oven
a. Deck oven - This is designed to have one or more baking chambers allowing large
volumes of products to be baked. Each chamber has a floor (deck) upon which food is
cooked. Some deck ovens use a stone hearth for the cooking surface. Heat is created
through elements or burners located at the top and bottom of the chamber. The chamber's
components-floor, walls, and ceiling-absorb heat and radiate that heat back, allowing for
an even cooking temperature.
b. Rack oven- This consists of a chamber, perhaps two to three meters high, that is
heated by electric elements or gas burners. The rack consists of a steel framework having
casters at the bottom and supporting a vertical array of shelves. Bread pans containing
unbaked dough pieces are placed on the shelves before the rack is pushed.

c. Mechanical oven - This type is well suited for the following types of applications:
drying, curing, baking, and many other processes. The oven features a heavy-gauge
stainless steel interiors and exteriors, with fully welded and sealed construction.
d. Convection oven - This uses a fan which is usually located on the back side of the
oven. The purpose of the fan is to force the heated air inside of the oven and circulate it
around the item being cooked. The heated air is constantly pushed over and around the
food, and therefore, a convection oven cooks food much faster than a conventional oven.

e. Dutch oven-This is a three-legged pot made of iron and is used with open fire. It is the
outdoor-type of oven which can make cooking a little faster especially with frying,
steaming, or even roasting.
f. Range oven-This is the type which has become so famous nowadays because aside
from being cheaper, they are practical enough to be used at home. More often, it is used
in indoor settings. Due to the consistency of the fire, it is practically useful when cooking
foods which are meant to be cooked slowly.

g. Pizza oven-This is especially built for baking pizza and bread which require moderate
but consistent heat inside.

h. Toaster oven - This is typically a small electric kitchen appliance designed to toast
multiple types of bread products. It provides slow and moderate to high heating capacity.
How to Preheat Oven
Before you bake something, your oven needs to be heated to the proper temperature.
While it takes only a few seconds to turn on your oven, it can take several minutes for it
to reach the right temperature. This is why it is often best to turn the oven on during the
beginning or middle of the cooking process, instead of waiting until the end.

1. Open the oven to make sure everything has been removed. Some things often left in
ovens are baking trays and leftover dishes.
2. Rearrange the shelf levels. Put the oven shelves into the position that you need them to
be in for the cooking before the oven gets hot.
3. Check the preheat level required by your recipe. Turn on the oven and set it to the
correct temperature.
4. Wait until the oven reaches the desired temperature before placing food inside. Most
modern ovens have a setting that lets you either see the current temperature or beeps
when ready. If you have an old style oven, the best bet is to wait for 15 minutes to allow
the oven to be fully heated.

Safety Guidelines to Follow

1. Keep your oven cleaned regularly; not only does this help to ensure that the oven is
easier to clean but it also ensures that the heat is directed at cooking the food and not also
on burnt items, which can also emit an unpleasant odor.
2. During baking, open the oven door only for a short time as possible and only when
really needed. This saves energy, keeps the temperature even, and saves your baking
from sinking.
3. Use proper flame size not to extend beyond the edge of the cooking utensil.
4. Failure to adjust control knob from "Lite" position will cause the electronic ignition to
wear out prematurely.
5. Never cover with aluminum foil any slots, holes, or passages that block air flow to
burner.
6. Do not heat unopened food containers,
7. Do not leave your stove unattended while cooking.
8. Do not cook with broiler door open.
9. Do not leave items on top of the stove.
10. Do not store items in broiler compartment.
11. Keep the stove vent hood and filter clean.

FUNCTIONAL AND NONFUNCTIONAL TOOLS AND EQUIPMENT

1. Functional tools and equipment - These are tools that are in good condition and can
perform their regular functions.
2. Nonfunctional tools and equipment - These are tools that are not performing or able to
perform their regular functions because of impaired and damaged parts. Examples of
these are distorted baking pan and measuring cup, electric mixers with damaged cord.

System of Non-functional Tools and Equipment

1. Image inspection - This refers to the image observation of the specialist
on the appearance of the tools and equipment.
2. Functionality Vibration or extra noise from the operation means problems on parts and
accessories started to develop.
3. Performance - When there is something wrong required power supply will result in
malfunction in the part of hand tools
with the performance of either hand tools or equipment, they need an immediate repair or
maintenance.
4. Power supply (for electrically operated only) - Failure to meet the or equipment.
5. Person involved - This refers the technical person who has the knowledge and skills
about the technology.

Maintaining and Storing Tools and Equipment

The toughest part about baking is the kitchen cleanup. Baking, which usually involves
preparing and cooking breads and pastries, requires particular tools and equipment for
measuring and mixing ingredients, as well as cooking the baked delicacies. Then, the
process must ultimately wind down with the major task of cleaning storing all the used
tools and equipment.

HOW TO CLEAN BURNT BAKING PAN

Materials:
1 c vinegar
2T baking soda
1 cup water
Scourer

Procedure:

1. Fill the bottom of the pan with a layer of water.

2. Add the vinegar.
3. Bring the pan to the boil. It should be looking a bit cleaner already.
4. Remove the pan from the heat and add the baking soda.

5. Empty the pan and scour as normal. If necessary, add an extra bit of dry baking soda.

6. If there are super stubborn marks left that do not come off with scouring, make a paste
of baking soda and a couple of drops of water.

7. Leave the paste on the marks for a while and return to clean as normal.

HOW TO USE AND CLEAN THE MUFFIN PAN

1. Grease muffin cups by spraying each cup with nonstick cooking spray or using a paper
towel dipped in shortening to grease each cup.
2. For rounded tops on muffins, grease only the bottom of the cup and halfway up the
side of the cup.
3. Use paper liners in muffin cups for easy cleanup.
4. If muffin cups are filled more than 4 full, the muffins will have flat, "flying saucer"
tops. If sufficient room is not allowed for muffins to expand before reaching the top of
the cup, the muffins will flatten on top.
5. If some muffin cups will remain empty during baking, put 2 to 3 tablespoons water in
the unused muffin cups to keep the pan from warping.
6. If baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet
towel for about two minutes.

CLEANING KITCHEN MIXERS

1. Remove mixing blades, kneading paddles, and other attachments.

2. Wash the attachments in hot, soapy water. Rinse with clean water.
3. Remove the mixing bowl in the stand mixers, rinse out the mixing bowl, and place it
on the top rack of the dishwasher, or wash the mixing bowl by hand.
4. Clean the surface of the electric mixer. After unplugging the mixer, use a damp
washcloth or sponge dipped in soapy water to wipe down the body of the mixer. Make
sure to wring out the washcloth or sponge thoroughly before wiping the mixer to avoid
getting water into the mixer's motor.
5. Turn over the mixer and clean underneath the base and below the mixing arm. Scrub
the attachment ports, making sure to look for food trapped just inside the ports. Clean
around the mixer's buttons. If tiny bits of food have accumulated there, use a toothpick to
remove them.
6. Dry the attachments immediately after washing. Place attachments in a drawer or
cabinet to avoid losing any crucial components, Put the hand mixer or the stand mixer
and bowl in a safe place until you are ready to use them again.

Tips
1. Be sure beaters are clean before beating egg whites. Any fat, even a drop of egg yolk,
on the beaters can prevent the whites from reaching optimum volume:
2. Whipping cream will be faster if the bowl and beaters are chilled at least 15 minutes
before beating.
3. The action of the beaters in mixing will tend to warm the butter in a cookie dough and
help to soften it.

Remember:
1. Use a brush with firm bristles in cleaning hard-to-reach places on the attachments of
mixer and to remove caked-on food.
2. Do not submerge the mixer in water. Only the removable attachments, bowl and
blender attachments, can be safely washed. If you place the mixer in water, the motor
may be ruined.
3. Unplug the electric mixer as soon as you have finished using it, even if you are not
ready to wash it. Mixers can be a temptation for young children, who can hurt their
fingers if they touch moving attachments.
Tools, Utensils, and Equipment Storage and Maintenance

1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas,
measuring spoons and cups, and mixer accessories in a tub of warm water. (Add a small
amount of dishwasher detergent to help start the cleaning.) Drop soiled items in the soak
as soon as you are through using them. They will be easier to wash later on.
2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you are
at it, wipe off any stray spatter from the countertops and nearby areas. If necessary, finish
off with a dry dishcloth.
3. After baking, soak used cake pans and muffin tins in warm water with dishwashing
solution to soften the baked-on or burnt food.
4. Wash all used baking items and accessories by either handwashing or
loading in a dishwasher.
5. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry
dishcloth. Make sure all wooden spoons and accessories are dry before storing.
6. Store all baking tools and equipment in their designated places. Put frequently used
items in conveniently accessible locations. Gather and secure electrical cords to prevent
entanglement or snagging.
7. When storing electrical equipment, take the time to check for frayed or broken cords.
Repair or replace as needed.
8. Avoid storing nonstick bake ware near items that have sharp edges. Sharp edges can
damage the nonstick layer.