DIFFERENT TOOLS,EQUIPMENTS AND INGREDIENTS IN

BREAD AND PASTRY PRODUCTION

MEASURING TOOLS

Measuring cups

Measuring cups are indispensable kitchen tools. They are used to measure
the ingredients for a recipe, such as flour, sugar, and oil. They can also be
used to make pouring easier. Measuring cups measure your ingredients by
volume rather than weight.

Measuring spoons

Measuring spoons are used to measure and pour liquids, such as batter or
dough. For example, measuring out small amounts of flour or sugar while
cooking.

Weighing scale

A weighing scale is an instrument used to measure weight. For example, it is

Measuring cup for liquid ingredients

Measuring Cups are used to quantify the volume of liquid or powder

Timer

A timer is a device that has been used in the kitchen to help control and time
the baking process. The timer enables you to keep track of how long your
cake or bread needs to bake and can help avoid over-baking.
CUTTING TOOLS Pastry wheel

The Pastry wheel is a tool that is used to help create long strips of dough. It’s a lot
easier to use the pastry wheel than it is to painstakingly cut dough with a knife. This
can be done by turning the wheel in one direction and running the dough over it.

Kitchen shears

The Kitchen shears are used to cut through the dough when baking things like pie
crusts.

Chopping board

A chopping board is a flat, solid surface that has raised edges and a sloped top used
to cut and prepare food items for cooking or baking.

Paring knife

Paring knives are used for small, precise cutting jobs. They can be used to cut slices
of cake or fruit, slice dough, and diced vegetables.

MIXING TOOLS

Mixing bowl

A mixing bowl is a baking utensil used for mixing, stirring, and aerating doughs.

Wooden spoon

A wooden spoon is a utensil typically used for stirring and mixing, especially in
recipes that call for a wooden spoon to be used as an implement. It also helps with
cleanup because wood doesn’t scratch steel as metal spoons do, so it helps prevent
food from burning on the bottom of the pan.

Rubber scraper

A Rubber scraper is used to scrape sticky or gooey ingredients from pans and dishes.
 Electric and hand mixer

An electric mixer is a kitchen appliance that is used to mix and knead the dough,
whip cream, or mix batter. It consists of a rotating shaft with beaters or blades
attached to the ends.

Rotary egg beater

A rotary egg beater is a kitchen appliance that can whisk eggs for baking or for
thickening.

PREPARY TOOLS

Flour sifter

A flour sifter is a baking tool that has a fine mesh screen on the bottom of it. It is used
to remove small bits of flour from food before cooking or baking.

Grater

A grater is a kitchen utensil used to grate food such as cheese, carrots, potatoes, and
ginger. It consists of a handle and an abrasive surface that has sharpened teeth
running across it.

Pastry brush

A pastry brush is a type of baking tool used to spread batter or icing onto a baking
surface.

Spatula

A spatula is a type of kitchen utensil used for mixing, spreading, lifting, and turning
food. It can also be used to flip pancakes or sausages on the grill.

Rolling pin

A rolling pin is a tool used to roll dough into thin sheets, or “piping”.

Pastry cloth

In order to prevent the dough from sticking to the work surface when rolling out
dough, you can use a pastry cloth.
 Pastry tips

The pastry tips are used to give a decorative look and make the final product more
presentable. They are usually made of plastic, stainless steel, or nylon and can be
found in a variety of sizes.

Utility tray

A utility tray is a surface or object used to carry, store, and protect items while they
are not in use.

BAKING PANS
Cake pan

Cake pans are used to bake cakes, brownies, and other desserts.

Jelly roll pan

A jelly roll pan is a type of ovenware that is used for baking. It has a flat, round shape
and typically comes in two sizes, 10 inches or 16 inches. The 10-inch size is most
common because it is the perfect size for many standard recipes such as muffins,
cookies, and brownies.

Bundt pan

A Bundt pan is a type of baking pan with a round, fluted tube or cylinder shape. They
have an even heating and browning effect due to their design which makes them
perfect for use in ovens, smokers, grills, and steamers.

Griddle pan

A griddle pan is a flat-bottomed cooking utensil that has ridges on the bottom. The
ridges allow grease to drip away from food, which prevents food from sticking to the
pan and also allows air to circulate around the food. Griddle pans are typically used
for pancakes, bacon, eggs, hash browns, French toast, or any other foods cooked in
oil or butter.

Popover pan

A popover pan is a special type of baking pan with small holes in the bottom and
sides. It is most commonly used for making Popovers, which are miniature baked
omelets that are often served as breakfast or brunch dishes .
OVENS
Convection oven

A convection oven is a type of electric oven that uses the forced air created by an
electrically heated fan to circulate heat. This causes all parts of the food to cook more
evenly, and thus faster than in conventional ovens.

Deck oven

A deck oven is a wood-fired oven used for baking, roasting, and grilling. Deck ovens
are typically round or rectangular in shape with an opening on one side to place food
directly on the fire.

Microwave oven

Microwave ovens are cooking appliances that use microwaves to cook food. They can
cook almost any type of food, including vegetables, meat, and baked goods.

Bread toaster

A bread toaster is a device that is used to toast bread. It has a heating element in the
bottom of the oven, and this heats up the top of the bread. The heat also melts the
butter on top, which makes it easier for you to spread on your toast.

Double boiler

A double boiler is a cooking device consisting of two pans that are placed on top of
each other. The top pan holds the liquid or semi-liquid food, and the bottom pan
contains boiling water. A double boiler is used to heat up ingredients over low heat
without burning them.

Dutch oven

A Dutch oven is a type of oven that has two legs and a lid with a handle on top. The
legs are often made of cast iron, and the bottom is usually coated with enamel or
anodized aluminum.

Cooling rack

A cooling rack is a device used to cool and dry food, especially baked goods. It
consists of wire mesh or perforated metal rods suspended above a heat source such
as an electric oven or stovetop.
BAKING INGREDIENTS AND THEIR USES
Flour Eggs
Dry Sweeteners Milk
Wet Sweeteners Fats
Leaveners Extracts, Flavorings, and Spices
Salt Chocolate

1. Flour
4. Leaveners
Leaveners are substances that cause chemical reactions. They
make dough and batters rise. Hence, if you want to make airy and
fluffy desserts, you need leaveners.
There are two types of leaveners― biological and chemical.
Yeast -Yeast is a biological leavener. Due to this, you have to leave
your dough for an hour or more so it properly rises, yeast can be
basic and essential baking ingredients stored in your kitchen for months. However, you must test if they
When you say baking, you will instantly think of flour. There’s no are alive before using them.
wonder here since flour is the backbone of baking. From cakes to Baking Soda -Also known as sodium bicarbonate, baking soda is a
cookies, almost every baked treat calls for flour. chemical leavener. It works when mixed with acidic ingredients
While you can bake most treats using the mighty all-purpose- like milk, lemon juice, and cream of tartar.
flours, there are instances in which other types are better used. Baking Powder -Baking powder is another chemical leavener. It is
Given this, here are the most common types of flour you should baking soda mixed with cornstarch and powdered acid. Hence, you
know about: don’t have to add acidic ingredients when using it. When you use
All-Purpose Flour-As its name implies, all-purpose flour is a jack- double-acting baking powder, it will form carbon dioxide twice―
of-all-trades. It can be used to make carrot cupcakes, ham and when mixed and heated.
cheese bread, brownies, and red velvet cookies, among others.
Bread Flour-Bread flour is best used in making crusty loves, rolls, 5. Salt
and pizza dough. Salt is used in everyday cooking. So, it’s a relief that it is a basic
Cake Flour-As its name suggests, cake flour is best used to make baking ingredient as well. In this basic and essential baking
desserts like this chocolate graduation cake. ingredient and their uses list, we feature two kinds of salt. Here
they are:
2. Dry Sweeteners Granulated Salt-Due to its fine texture, granulated salt works well
with baked goods. It can also be measured more accurately. .
Sea Salt-Sea salt works well for garnishing because of its grainy
texture. It also enhances that decadent chocolate flavor.

6. Eggs
There are rumors about white and brown eggs. Some claim that
Any dessert calls for sweeteners. To better explain baking brown eggs are better because they have more nutrients. Others
ingredients and their uses, we divided sweeteners into two main prefer white eggs because they taste better.
categories― wet and dry. If there’s one egg-related thing that matters most in baking, it’s the
Hence, sweeteners are another baking ingredient that you should size. Most recipes require large eggs because they provide
stock up on. Let’s start with dry sweeteners. structure. In addition, the right balance between the eggs and flour
White Sugar-Most recipes call for white sugar. When a recipe says matters.
sugar, it usually requires white sugar. Made from sugarcane or Thus, you must store large eggs. Large eggs approximately weigh
beets, this sugar has been stripped of molasses to look white. 57 to 64 grams.
Brown Sugar-Unlike white sugar, brown sugar is not stripped of its
natural molasses. Sometimes, molasses are added to it to produce 7. Milk
a darker [Link] sugar is available in light, medium, and dark Milk gives dessert recipes the moisture they need. Hence, it
colors. qualifies for these basic and essential baking ingredients and their
Powdered Sugar-Also known as confectioners’ sugar, this sugar uses list.
went through intense grounding. Hence, it has an extra fine Whole Milk -Also known as full cream milk, whole milk offers a
texture. Due to its texture, powdered sugar is used to make richer flavor because of the extra fat it has.
frosting and icing. It is used to garnish desserts like bavarian Low-Fat Milk-As its name suggests, low-fat milk has less fat. Low-
donuts. fat milk had its fat content stripped. Due to this, low-fat milk
usually contains 2% of fat.
3. Wet Sweeteners Buttermilk-Some bakers choose buttermilk over regular milk. It is
Some recipes call for wet sweeteners for one main reason― they’re because buttermilk reacts with leaveners to produce a fluffy and
in liquid form. In addition, common wet sweeteners are usually tender texture.
healthier than their dry counterparts.
Depending on the recipe, you can substitute dry sweeteners with 8. Fats
the following: Should we use butter or margarine?
Honey-Honey is the healthiest wet sweetener. Fats work in various ways when it comes to baking.
Maple Syrup-Pure maple syrup is another healthy alternative to For one, they tenderize baked goods by coating and weakening
granulated sugar. The darker its color, the stronger flavor it has. gluten bonds. They also provide the illusion of moisture despite
Agave Nectar-Interestingly, agave nectar is made from the sap of having little.
the same plant used to make tequila. Don’t worry, it will not gt you In addition, fats help move heat during baking. This sustains the
[Link] nectar tastes like honey and can be used as a baking process. They also enable browning.
substitute for it.
 SAFETY, HYGIENE AND SANITATION PRINCIPLES IN

BREAD AND PASTRY PRODUCTION

1. STORE RAW FLOUR, BAKING MIXES, DOUGH AND EGGS SEPERATELY FROM READY-TO-EAT FOODS.

2. BEFORE BAKING, TIE BACK LONG HAIR,CLEAN COUNTERS, ASSEMBLE INGREDIENTS AND EQUIPMENT,
WASH HANDS AND WAER PROPER PPE.

3. KEEP SEPARATE THE MEASURING, MIXING, AND HANDLING OF UNBAKED BUTTER OR DOUGH FROM
COOLING, SERVING, AND PACKAGING OF BAKED PRODUCTS.

4. TEST BAKED PRODUCTS WITH WOODEN TOOTHPICK OR CAKE TESTER AND FOOD THERMOMETER AT
CENTER TO ENSURE PRODUCTS ARE COMPLETELY BAKED.

5. CLEAN AND SANITIZE PROPERLY THE TOOLS, WORK SURFACES AND EQUIPMENT WITH HOT, SOAPY
WATER OR IN DISHWASHER.

6. WASH HANDS BEFORE YOU TASTE, SERVE OR PACK BAKED GOODS.