To

be able to identify the equipment used in baking and pastry making and indicate their functions / usage.

~ Mixers ~ Ovens ~ Dough Handling Equipment

Small Table Top Mixer Capacity ranges from 4.75 L to 19 L

Hand Mixer

Most commonly used mixer and most versatile. Also known as Planetary Mixer .

Planetary means description of the motion of the beater attachment, spins on it axis while rotating in an orbit to reach all parts of the stationary bowl.

It has 3 main mixing attachments with different usage: Paddle : A flat blade used for general mixing. Wire Whip: Beating egg foams and cream. Dough Hook / Dough Arm: Mixing and kneading yeast dough.

To be used for kneading dough and mixing heavy batters with large quantities. E.g. Bread dough, bagels, pizza dough. Does not have interchangeable bowls and agitator arms which is spiral in shape. Dough capacities range from 2.3 kg to 14 kg for small machines and to the maximum of 230kg for large machine.

Three (3) main varieties of Spiral Mixer : Fixed Bowl Mixers : Have a non removable bowl. Removable Bowl Mixers: Have a removable bowl, usually on a wheeled trolley for large volume of productions. Tilt mixers : Have a tilt mode in which the entire machine tilts up to deposit the finished dough onto a tray / container.

Most commonly used mixer and most versatile. Also known as Planetary Mixer . Planetary means description of the motion of the beater attachment, spins on it axis while rotating in an orbit to reach all parts of the stationary bowl.

It has 3 main mixing attachments with different usage: Paddle : A flat blade used for general mixing. Wire Whip: Beating egg foams and cream. Dough Hook / Dough Arm: Mixing and kneading yeast dough.

To be used for kneading dough and mixing heavy batters with large quantities. E.g. Bread dough, bagels, pizza dough. Does not have interchangeable bowls and agitator arms which is spiral in shape. Dough capacities range from 2.3 kg to 14 kg for small machines and to the maximum of 230kg for large machine.

Three (3) main varieties of Spiral Mixer : Fixed Bowl Mixers : Have a non removable bowl. Removable Bowl Mixers: Have a removable bowl, usually on a wheeled trolley for large volume of productions. Tilt mixers : Have a tilt mode in which the entire machine tilts up to deposit the finished dough onto a tray / container.

Important Equipment and Tools used by the Bakers / Pastry Chefs

MOULDER
FUNCTIONS: To have a consistent size of different types of bread loaves / rolls / baguettes.

DOUGH SHEETER :
To roll out / flatten dough into uniform thickness Commonly used for PUFF PASTRY DOUGH, CROISSANT DANISH LAMINATION Process.

PROOFER
RETARDER - PROOFER

Use to ferment yeast dough as it has it has been a preset warm temperature and humidity control level for fermentation of specific dough.

PROOFER:

RETARDER PROOFER:
A combination of Retarder and Proofer; it has dual functions: To Stop / Retard the dough from fermenting for a preset timing, very similar to chiller to avoid dough from drying out (crusting). To be able to switch to Proofing Mode: Temperature and humidity is ON and dough will be undergoing the fermentation process.

DECK OVENS

MECHANICAL OVEN / REVOLVING OVEN

RACK OVEN

CONVECTION OVEN

DEEP FRYER

BABA MOULDS

BABA MOULDS

SAVARIN MOULDS

BANNETON MOULD

BARQUETTE :
BOAT SHAPED MOULD

BARQUETTE

LOAF PAN

PULLMAN PAN

MADELEINE PAN

SAVARIN MOULD

SPRINGFORM PAN

BAKING TRAYS

L SHAPED SPATULA

METAL STRAIGHT SPATULAS

ICING COMB

ROLLER CUTTER

BENCH SCRAPPER

PLASTIC SPATULAS

COOKIES / PASTRY CUTTERS

SIEVE

RRROLLING PIN

TURN TABLE

WIRE WHISK

Baking is more scientific than other cooking techniques and requires careful measuring. It is important to accurately measure ingredients using the correct measuring utensils. Get ready pens / pencils & notepad for notes taking.