∆Mixers Molder - used for

moulding dough to make

Vertical/ Planetary Mixer – ∆Dough Handling various size or shapes of
this is the most common Equipments bread
type of mixer used in
baking as well as in Divider - Divider are used ∆Ovens
cooking to cut the dough into same
size to be baked evenly Deck Oven - conduction
•Paddle – is a flat blade heat, artisan bread
used for general mixing , Divider-Rounder - are used
in bakeries to divide high Rack Oven - are used to
cookies
volumes of dough into bake everything from
•Whip – beating egg forms quantities of equal size and breads to pastries and is a
and cream, lwhipping make it round. great all-purpose oven.
These ovens utilize special
•Dough Arm / Hook – is Dough Sheeter - is a carts or racks to support
used for mizing and kitchen machine that rolls the baking pans.
kneading yeast dough, out pieces of dough to a
bread desired thickness. The Convection Oven -
resulting sheets are smooth Contains fans that circulate
Spiral Mixer – designed
and uniform the air and distribute the
for doughs and heavy
heat rapidly throughout the
batters and are primarily Proofer - proofer is a interior.
for making large quantities sealed space that provides
of yeast doughs for breads a warm and moist Mechanical Oven - In a
and bagels environment for dough to mechanical oven the food
allow it to rise before it is in motion while it bakes.
Horizontal Mixer – are
bakes. The most common type is
large, industrial-size
a revolving oven, in which
mixers capable as much as Retarder - retard dough is the mechanism is like that
several thousand pounds of to delay the fermentation of a ferris wheel. This
dough at a time process for a period of mechanical action
time. This involves eliminates the problem of
reducing and maintaining hot spots, or uneven
the temperature of the baking because the
dough in a controlled mechanism rotates the
humidity and temperature foods throughout the oven.
environment.
Retarder-Proofer - The
retarder-proofers can
accelerate the rise of the
dough, slow it down or
even retard it for a set
period.
 material. Flexipans are Baking Sheet – holding
available in dozens of breads or other product in
∆Pans, Containers, shapes and sizes to make a baking
Molds wide range of products.
Jellyroll Pan - It is
Baba Mold - A small Loaf Pan – a rectangular designed to make thin
thimble shaped mold for pan, usually with slightly sponge or sheet cakes that
making babas. flared sides used for are sturdy enough to coat
baking loaf bread. Loaf with creme, jelly, or other
Banneton - A bentwood
pan can also be used for fillings and roll into a
basket available In various
molding refrigerated and cylinder shape.
shapes for holding and
frozen desserts. A special
giving shape to certain Tart Pan – Is a round-
type of loaf pan is the
heart bread doughs as they shaped and shallow pan,
Pullman pan which has
proof. most commonly used to
straight not flared sides
make tarts, pies, and
Barquette - A small boat and a removable lid.
quiches.
shape mold for petits fours
Pullman Pan - sometimes
and small tartlets. Cake Pans – use to hold
called the "sandwich loaf"
cake batter to make cakes
Bombe Mold - A dome or "pan bread", is a
shape mold for frozen rectangular loaf of white Springform Pan – a round
desserts bread baked in a long, cake pan with a removable
narrow, lidded pan. The bottom and sides.
Brioche Mold - A flared
French term for this style
pan with fluted sides for Pizza Pan – use to hold the
of loaf is pain de mie
making brioche pizza dough to be baked in
Mixing Bowls - The most the oven
Cake Ring / Charlotte Ring
useful mixing bowls are
- These are stainless steel Tube Pan - A deep cake
made of stainless steel and
rings in various diameters pan with a tube in the
have round bottoms. They
and heights, most often center The tube pan
are used for general mixing
used for making molded promotes even baking of
and whipping. The round
desserts and for shaping angle food cakes and
construction enables the
and holding desserts made similar items.
whip to reach all areas for
of layers of cake, pastry
through mixing or Pie Plate - is a dish used
and filings.
whipping. for making savoury or
Chocolate Molds - Used sweet pies in.
Muffin Pan - Metal baking
for all sorts of chocolate
pan with cup shaped 9×13×13 Standard
work, from large display
indentions for baking
pieces to bite size truffles.
muffins. Pans are available
Flexipan /Silicon - This is for making muffins in
the brand name for a line several sizes.
of nonstick baking pans
made of a flexible silicone
 Bench Scraper – used to
scrape the dough
Rubber Scraper / Rubber
Spatula – used for scraping
the sides of the bowl, or ∆Miscellaneous Tools
∆Hand Tools can be used for mixing
batter. Silicone Mat / Silpat – is a
Blowtorch – caramelize
non-stick baking surface
the sugar or toast the Sieve / Sifter – used for that you can use when
surface of the baked sifting the flour and working with your dough
product remove large particles or baked product
Bowl Knife / Straight Strainer – used for Acetate – a type of clear
Spatula / Palette Knife – separating solids from plastic used for lining
use to level off ingredients liquids, such as draining certain cakes and is
and smoothen the surface the juice from fruit. commonly used in
when coating cakes
Whip / Whisk – used to chocolate decorative work.
Offset Spatula – for mix the dry and liquid And cake wrap
spreading the mixture in ingredients Cooking Racks – for
pans
Turntable – used to hold a proper cooling of baked
Pastry Brush – spreading cake for icing and product
oil or butter decorating Couche - is a cloth used to
Icing Comb – use to Pastry Blender – for proof dough or used to
decorate the surface of the combining the butter and cover the dough while it is
cake icing flour rising.
Cutters – cutting cookies Cake Server – slice or Timer – used to monitor
with different types of serve the cake the time when baking
shapes
Pastry Wheel – for slicing
Pastry Bag – used to hold pizza into pieces
icing for decorating
Pastry Tips – used for ∆Measuring Tools
piping and decorating icing Measuring Cups – a glass
Peel – used to slide loaves used to measure liquid
of bread on pies onto and ingredients
out of an oven Measuring Spoons – used
Roller Docker – to make a to measure small amounts
hole in pizza dough of ingredients

Rolling Pin – used to Thermometer – for

flatten the dough measuring temperature
Digital Scale – used to
measure accurate weight
measurement of an
ingredient.