Chapter – 1 Introduction to Bakery & Confectionery
1.1 Definition
1.2 Principles of Baking
1.3 Bakery Equipment (Small, Large, Tools etc.)
1.4 Formulas & Measurements
1.5 Physical & Chemical changes during baking
HISTORY OF BAKING
Grains have been the most important staple food in the human diet since prehistoric times, so we
can say that baking is almost as old as the human race.
Because of the lack of cooking utensils, earlier grain preparations was made by toasting dry grains,
pounding them to a meal with rocks, and mixing the meal to a paste with water.
Later it was discovered that some of this paste, if laid on a hot stone next to a fire, turned into a
flatbread and was more appetizing than the plain paste. A grain paste left to stand for a time collects
wild yeasts and begins to ferment. Eventually, people learned they could save a small part of the
dough to leaven the next day’s batch.
About five or six hundred years BCE, the ancient Greeks used enclosed ovens, heated by wood
fires, were in use. People took turns baking their breads in a large communal oven, unless they
were wealthy enough to have their own oven.
Several centuries later, ancient Rome started the first mass production of breads, so the baking
profession can be said to have started at that time. Many of the products made by the professional
bakers contained quantities of honey and oil, so these foods might be called pastries rather than
breads. Later baking and pastry making begin to reappear as important professions in the service
of the nobility. Bread baking continued to be performed by professional bakers, not homemakers,
because it required ovens that needed almost constant tending.
In much of Europe, tending ovens and making bread dough were separate operations. The oven
tender maintained the oven, heated it properly, and supervised the baking of the loaves that were
brought to him.
In early years, one oven served the needs of several bakers. The chef who tends the ovens bakes
the proofed breads and other products that are brought to him or her and may not have any part in
the mixing and makeup of these products.
It was also in the middle Ages that bakers and pastry chefs in France formed guilds in order to
protect their art. Regulations prohibited all but certified bakers from baking bread for sale, and the
guilds had enough power to limit certification to their own members. The guilds, as well as the
apprenticeship system, which was well developed by the sixteenth century, also provided a way to
pass the knowledge of the baker’s trade from generation to generation.
Bakers also made cakes from dough or batters containing honey or other sweet ingredients, such
as dried fruits. Many of these items had religious significance and were baked only for special
occasions, such as the Twelfth Night cakes baked after Christmas. Such products nearly always
had a dense texture; unlike the light confections we call cakes today. Non sweetened pastry
dough’s were also made for such products as meat pies. In the 1400s, pastry chefs in France formed
their own corporations and took pastry making away from bakers. From this point on, the
profession of pastry making developed rapidly, and cooks developed many new kinds of pastry
products.
The European discovery of the Americas in 1492 sparked a revolution in pastry making. Sugar
and cocoa, brought from the new world, were available in the old world for the first time. Before,
the only significant sweetener was honey. Once the new ingredients became widely available,
baking and pastry became more and more sophisticated, with many new recipes being developed.
By the seventeenth and eighteenth centuries, many of the basic pastries that we know today,
including laminated or layered dough’s like puff pastry and Danish dough, were being made.
The nineteenth century saw the development of modern baking as we know it. After the French
Revolution in 1789, many bakers and pastry cooks who had been servants in the houses of the
nobility started independent businesses. The general public was able to buy fine pastries.
The most famous chef of the early nineteenth century was Marie-Antoine Carême, also known
as Antonin Carême, who lived from 1784 to 1833. His spectacular constructions of sugar and
pastry earned him great fame, and he elevated the jobs of cook and pastry chef to respected
professions.Carême’s book, Le Pâtissier Royal, was one of the first systematic explanations of
the pastry chef’s art.
The nineteenth century was also a time of great technical progress. Automated processes enabled
bakers to do many tasks with machines that once required a great deal of manual labor. The most
important of these technological advances was the development of roller milling. Prior to this time,
flour was milled by grinding grain between two stones. The resulting flour then had to be sifted,
numerous times, to separate the bran. This was a tremendous boost to the baking industry.
Another important development of the period was the new availability of flours from the wheat-
growing regions of North America. These wheat varieties were higher in protein than those that
could be grown in northern Europe, and the export of this wheat to Europe promoted the large-
scale production of white bread.
In the twentieth century, advances in technology, from refrigeration to sophisticated ovens to air
transportation that carries fresh ingredients around the world, contributed immeasurably to baking
industry.
Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven. In the oven
the food is cooked by convection of hot dry air, and by conduction of heat through the food as it
comes in direct contact with the container i.e. cake tins or trays.
Fans help distribute heat evenly around the food, removing the blanket of cool air that surrounds
food in an oven, allowing food to cook more evenly in less time and at a lower temperature than
in a conventional oven.
The most common baked item is bread but many other types of foods.
Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As
heat travels through it transforms batters and dough's into baked goods with a firm dry crust and a
softer centre"
Principles of baking
1. The conventional or convection oven must be pre heated.
2. Product should be evenly spaced in the oven.
3. Products must be placed in or on greases or lined tins or trays.
4. The baking goods need to be fresh and not stored for long.
5. After baking the products need to cool on a wire rack to cool down without absorbing any
moisture which could result in mould later.
Measurement
Ingredients are almost always weighed in the bakeshop, rather than measured by volume.
Measurement by weight is more accurate and hence it is essential in the bakeshop. This means a
professional baker’s formula will not call for 6 cups flour.
The baker’s term for weighing ingredients is scaling. The following ingredients, may sometimes
be measured by volume
Water • Milk • Eggs
Basic Units
In the metric system, there is one basic unit for each type of measurement:
The gram is the basic unit of weight.
The liter is the basic unit of volume.
The meter is the basic unit of length.
The degree Celsius is the basic unit of temperature.
Measurements and Weight Conversions
U.S. Standard Measure and Metric Conversion
The following chart is a guide for converting standard US measurements to metric measurements.
The following >conversion are approximate.
U.S. Standard Multiply by Metric Measure
Measure
Ounces (oz) 28.3495 Grams (g)
Pounds (lb) 0.454 Kilograms (kg)
Teaspoons (tsp) 4.93 Milliliters (ml)
Tablespoons (tbs) 14.79 Milliliters (ml)
Fluid Ounces (fl oz) 29.573 Milliliters (ml)
Cups (c) 236.590.236 Milliliters (ml)Liters (l)
Gallons (gal) 3.776 Liters (l)
Volume Conversions (rounded for easier measuring):
U.S. Standard Measure Metric Measure
1 teaspoon 5 Milliliters
2 teaspoons 10 Milliliters
1 tablespoon 15 milliliters
¼ cup 59 milliliters
1/3 cup 79 milliliters
½ cup 118 milliliters
1 cup 236 milliliters
4 cups (1 quart) 0.944 liter
1.06 quarts 1 liter
4 quarts (1 gallon) 3.8 >liters
Weight Conversions (rounded for easier measuring):
Ounces Grams
1 ounce 28 grams
4 ounces (¼ pound) 113 grams
8 ounces (½ pound) 227 grams
16 ounces (1 pound) 454 grams
2.2 pounds 1 kilo
Fahrenheit and Centigrade (Celsius) Conversion
The following chart is a guide for converting from Fahrenheit to Centigrade. Round to the nearest
5 degrees for ease in setting your oven.
Convert Fahrenheit to Centigrade (Celsius)
Subtract 32 from the Fahrenheit reading, multiply by 5, and then divide by 9 to find the
Centigrade reading.
For example: 160oF – 32 = 128; 128 × 5 = 640; 640 ÷ 9 = 71.11oC; round down to 70oC.
for the >oven setting.
Convert Centigrade (Celsius) to Fahrenheit
Multiply the Centigrade reading by 9, divide by 5, and then add 32 to find the Fahrenheit
reading.
For example: 70oC × 9 = 630; 630 ÷ 5 = 126; 126 + 32 = 158oF; round up to 160o F for the
>oven setting.
Baker percentage
Baker's percentage is a baker's notation method indicating the flour-relative proportion of an
ingredient used when making breads, cakes, muffins, and other pastries.
It is also referred to as baker's math. It is sometimes called formula percentage, a phrase that
refers to the sum of a set of bakers' percentages. Baker's percentage expresses each ingredient in
parts per hundred as a ratio of the ingredient's mass to the total flour's mass (that is, the unit mass)
Baker’s percentages express the amount of each ingredient used as a percentage of the amount of
flour used. Or
The percentage of each ingredient is its total weight divided by the weight of the flour, multiplied
by 100%, Or
There are good reasons for using baker’s percentage.
1. First, since each ingredient is weighed, it enables us to work with precision using only one unit
of measure.
2. Second, it is quite easy to scale a formula up or down when we are working with baker’s
percent.
3. It allows bakers to share a common language.
4. Alter or add a single-ingredient percentage without changing the other ingredients'
percentages.
Example
A recipe says 20 % 0f sugar to be used and you are given 5 kg of flour. How much sugar do
you used.
Flour = 100% = 5 kg
Sugar = 20 % = x
% of ingredient =weight of ingredient /total weight of flour *100
20 = weight of sugar/5*100
Weight of sugar = 20* 5/100
Weight of sugar = 1 kg
Formula yield
Formula yield can be defined as a total of the ingredient quantities.
Physical and chemical changes during baking
As the dough enters into baking oven it undergoes several physical and biochemical changes.
These changes are described below:
A. Physical changes during baking
1. Oven-spring: The dough expands rapidly in first few minutes in the oven. This sudden rise is
called oven-spring. The gases heat and increase in volume, water, carbon dioxide and ethanol
evaporates. All this causes increase in internal pressure of dough and the dough rise rapidly in the
initial stage of baking. Yeast activity decreases as the dough warms and the yeast is inactivated at
55ºC.
2. Crust formation: The dough that is exposed to oven temperature develops skin and forms a
crust as moisture evaporates from surface of dough evaporates very rapidly. The crust provides the
strength of the loaf.
3. Product weight decreases: Evaporation of water takes place throughout the baking process.
4. Bloom: it is the natural glow of the bread, which can be acquired by the bread only if good
quality materials and proper care at each and every stage of processing is done.
5. Melting of shortenings: Different shortenings melt and release trapped gases at different
temperatures, so the proper shortening should be selected for each product.
B. Chemical changes during baking
1. Yeast activity: Activity of yeast depends on the temperature. Yeast activity increases very
rapidly initially as the dough is placed in the oven but it is inactivated at 55°C.
2. Starch gelatinization: Starch begins to gelatinize at about 60ºC. The dough contains limited
water to gelatinize the starch completely. This limited gelatinization of dough helps in gas retention
and setting of bread texture.
3. Gluten coagulation: Like all proteins, gluten and egg proteins coagulate or solidify when they
reach high enough temperatures. This process gives most of the structure to baked goods.
Coagulation begins when the temperature of the dough reaches about 165°F (74°C).
Correct baking temperature is important. If the temperature is too high, coagulation starts too soon,
before the expansion of gases reaches its peak. The resulting product has poor volume or a split
crust. If the temperature is too low, the proteins do not coagulate soon enough, and the product
may collapse.
4. Enzyme activity: The action of amylase on starch increases with temperature approximately
doubling for every 10°C rise. At the same time, heat inactivation of the enzymes also commences.
ß-amylase denature at lower temperature (57 to 71°C) as compared alpha amylase which denatures
at temperatures ranging from 65 to 95°C. Insufficient amylase activity can restrict loaf volume
because the starch becomes rigid soon, whereas excess amylase activity may cause collapse of
loaf.
5. Sugar caramelization: When sugar is heated to around 170 ºC the molecules polymerizes to
form coloured substances called caramels. This reaction known as caramelization can only take
place in the crust because of the internal loaf temperature never exceeds 100 ºC. The caramelized
impart colour and flavor to the baked products.
6. Maillard reaction. When proteins in the dough are heated to
about 154°C, the amino acids in the protein chains react with the
carbohydrate molecules and undergo a complex chemical reaction.
The result is that they turn brown and develop richer flavors. This
reaction is called the Maillard reaction.
BAKERY EQUIPMENTS
LARGE EQUIPMENT
Mixers, ovens, and dough-handling equipment take up most of this category.
1. MIXERS
Various types’ mixers are essential tools in the bakery. While small quantities of dough’s and
batters can be mixed by hand, commercial baking in any quantity would be next to impossible
without power mixers. Several types are used in bakery.
Small table-model mixer large floor-model mixer
1.1 Vertical mixers
Also called planetary mixer, this is the most common type of mixer used in baking as well as in
cooking. The term planetary is descriptive of the motion of the beater attachment. Just as a planet
spins on its own axis while revolving around the sun, so the beater attachment spins on its axis
while it rotates in an orbit to reach all parts of the stationary bowl. Tabletop mixers range in various
capacities.
Vertical mixers have three main mixing attachments.
The paddle is a flat blade used for general mixing.
The wire whip is used for such tasks as beating egg foams and cream.
The dough arm or dough hook is used for mixing and kneading yeast dough’s. Be sure to use the
right size attachment for the bowl. Also, make sure both the bowl and the mixing attachment are
firmly in place before turning on the machine.
1.2 Spiral mixer
Spiral mixers are designed for dough’s and heavy batters and are used primarily for making
large quantities of yeast dough’s. Unlike vertical mixers, spiral mixers do not have
interchangeable bowls and agitator arms. The agitator arm is in the shape of a spiral, and
both the bowl and the spiral arm rotate to develop the dough quickly and efficiently. Bowl
capacities range from 113–236 L. Bowls may be
removable or fixed, depending on the model.
1.3 Horizontal Mixer
Horizontal mixers are large, industrial-size mixers
capable of handling as much as several thousand pounds
of dough at a time. Each model is designed to work best
with a specific range of products, such as bread dough’s, pastry
dough’s, or soft dough’s and batters.
2. DOUGH-HANDLING EQUIPMENT
2.1 Dough Fermentation Chamber
This item is used to hold mixed yeast dough’s during fermentation.
Small operations might simply use large mixing bowls on stands
instead.
2.2 Divider
Dividers cut scaled pieces of dough into equal portions by means of a die or cutter attached to a
hydraulic or mechanical lever assembly. For example, a divider may cut a 3-lb piece of dough
(called a press) into 36 pieces, 11⁄3 oz each, for making dinner rolls. After dividing, the individual
pieces must be rounded by hand.
2.3 Divider-Rounder
This machine divides the dough as does a simple divider, and it then
automatically rounds the individual portions, greatly speeding makeup of
the dough products.
2.4 Dough Sheeter
A sheeter rolls out portions of dough into sheets of uniform thickness. It
consists of a canvas conveyor belt that feeds the dough through a pair of
rollers. To make thin sheets, the dough usually must be passed back and
forth through the rollers several times. The operator decreases the space
between the rollers after each pass.
2.5 Molder
Molder rolls and forms pieces of bread dough for standard loaves,
baguettes, and rolls, eliminating the need to perform these tasks by
hand.
2.6 Proofer
A proofer is a special box used to create the ideal conditions for
fermenting yeast dough’s. It does this by maintaining a preset
warm temperature and humidity level appropriate to the specific
dough.
2.7 Retarder-Proofer
This machine is, as the name suggests, a combination retarder and
proofer. Dough can be retarded for a preset time, after which the
machine switches to proofing mode and warms up to a second
preset temperature and humidity level. For example, breakfast breads
can be made up the previous day, held, and be fully proofed and ready
to bake when the shop opens the next morning.
2.8 Retarder
Chilling or refrigerating yeast dough slows down or retards the
rate of fermentation so the dough can be stored for later baking.
A retarder is a refrigerator that maintains a high level of humidity
to prevent the dough from
drying out or crusting.
3. OVENS
Ovens are essential for producing breads, cakes, cookies,
pastries, and other baked items. Ovens are enclosed spaces in
which food is heated, usually by hot air. Several kinds of ovens
are used in baking. Steam is important in the baking of many
kinds of breads. Ovens used in bakeshops, including deck ovens, rack ovens, and mechanical
ovens, may have steam injected into them during part of the baking cycle.
3.1 Deck Oven
Deck ovens are so called because the items to be baked—either on sheet
pans or, in the case of some breads, freestanding—are placed directly on
the bottom, or deck, of the oven.
There are no racks for holding pans in deck ovens. Deck ovens are also
called stack ovens because several may be stacked on top of one another.
Breads baked directly on the floor of the ovens and not in pans are often
called hearth breads, so another name for these ovens is hearth ovens.
Deck ovens for baking bread are equipped with steam injectors.
Wood-fired brick ovens are similar in function to deck ovens in that
items are baked directly on the oven floor. These ovens are used in some
operations that produce artisan breads, as well as in some restaurants that serve pizzas and similar
items. The heat is generated by a wood fire built inside the oven.
This fire heats the thick brick floor and walls, which retain the heat
enough to bake foods.
Gas-fired brick ovens are similar, but the heat is more easily
controlled.
3.2 Rack Oven
A rack oven is a large oven into which entire racks full of sheet pans can be
wheeled for baking. Normal baker’s racks may hold from 8 to 24 full-size
sheet pans. These ovens are also equipped with steam injectors.
3.3 Mechanical Oven
In a mechanical oven, the food is in motion while it bakes. This mechanical action eliminates the
problem of hot spots or uneven baking because the mechanism rotates the foods throughout the
oven.
Because of their size, they are especially useful in high volume operations. Revolving ovens can
also be equipped with steam injectors.
3.4 Convection Oven
Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the
interior. The forced air makes foods cook more quickly at lower temperatures. Because the strong
forced air can distort the shape of items made with batters and soft dough’s, and because the air
may be strong enough to blow baking parchment off sheet pans, convection ovens are not as
versatile for the baker as the other kinds of ovens.
4. STEAM-JACKETED KETTLE
Steam-jacketed kettles, or steam kettles, have double walls through which
steam circulates. Liquids contained in the kettles are heated quickly and
efficiently. Smaller table models are more useful in the bakeshop for
making custards, creams, and fillings. Tilting kettles with a pouring lip are
called trunnion kettles. Table models range in capacity from a few liters
to 38 L.
5. FRYER
Fryers are needed for doughnuts and other
fried items. Small operations often use
standard deep fryers (or even stovetop
kettles), but larger doughnut fryers are best if you make doughnuts
in quantity. They should be used in conjunction with screens for
lowering the doughnuts into the fat and for removing them when
fried.
PANS, CONTAINERS, AND MOLDS
Many of the pots and pans found in the hot kitchen are also used in the bakeshop. For example,
saucepans are used to boil syrups and to cook creams and fillings. This section, however,
concentrates on specialty containers and molds for the bakery. Molds are of two types: those for
baking dough or batter items, and those for giving shape to refrigerated items such as mousses and
bombes.
1. Baba mold.
A small thimble-shaped mold for making babas.
2. Barquette.
A small boat-shaped mold for petits fours and small tartlets.
3. Brioche mold
A flared pan with fluted sides for making brioche
4. Bombe mold.
A dome-shaped mold for frozen desserts
5. Cake pans.
While most cake pans are round, other
shapes, such as hearts, are available for
specialty cakes. Cake pans come in many
sizes.
6. Charlotte mold.
The classic charlotte mold is round, tapered, and flat-bottomed, with two handles near the top rim.
7. Chocolate molds.
Used for all sorts of chocolate work, from large
display pieces to bite-size truffles.
8.Loaf pan.
A rectangular pan, usually with slightly flared sides,
used for baking loaf breads. Loaf pans can also be
used for molding refrigerated and frozen desserts. A
special type of loaf pan is the Pullman pan, which has
straight, not flared sides, and a removable lid, for baking Pullman loaves of bread
9. Madeleine pan.
A special baking pan with shell-shaped indentations, used for baking Madeleine’s
10. Mixing bowls.
The most useful mixing bowls are made of stainless steel and have round bottoms. They are used
for general mixing and whipping. The round construction enables the whip to reach all areas for
thorough mixing or whipping.
11. Muffin pan.
Metal baking pan with cup-shaped indentations for baking muffins. The available pans make
muffins of several sizes.
12. Savarin mold.
Small ring-shaped or doughnut-shaped metal molds for baking savarins.
13. Springform pan.
A cake pan with a removable bottom. Used primarily for baking cheesecake and other items those
are too delicate to be easily removed from standard cake pans.
14. Tart pan.
A shallow (1 in./2.5 cm deep) metal pan, usually with fluted sides, used for baking tarts. Standard
pans are round, but square and rectangular pans are also available. They may be made in one piece
or with a removable bottom to make it easier to remove the baked tart from the pan.
Tart pans make multi-serving pastries, but smaller tartlet pans make single-portion tartlets. Like
tart pans, these come in a variety of sizes. The smallest of them usually are in one piece, not with
removable bottoms.
HAND TOOLS
1. Blow torch.
A tool used for caramelizing and controlled browning of various pastry items
and for caramelizing the sugar topping of crème brûlée. Butane or propane
is used as fuel, depending on the model.
2. Bowl knife.
Also called a straight spatula or palette knife, this tool has a long, flexible blade
with a rounded end. Used mostly for spreading icing on cakes and for mixing
and bowl scraping. A variant with an angled blade is called an offset spatula.
The bent blade allows spreading and smoothing batters and fillings inside pans.
3. Brushes.
Pastry brushes are used to brush items with egg wash, glaze, and so on. Larger bench brushes are
used to brush flour from tabletops and from the surface of dough. Oven brushes are used to clean
excess flour from deck ovens.
4. Comb, icing.
A small plastic tool, usually triangular, with serrated edges in various patterns, for decorating
icings and other pastry and decorative items.
5. Cutters.
Many types of cutters are used in the pastry department. Cookie cutters and pastry cutters, available
in many shapes, cut decorative shapes by stamping them from rolled-out dough.
Roller cutters have a handle on each end, like a rolling pin, and are rolled over rolled-out dough to
cut repetitive shapes quickly and efficiently, with minimal loss of dough to trimmings and scraps.
Roller cutters are often used for croissants
6. 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 certain kinds of pastries and other items, such as éclairs, and for
portioning creams, fillings, and dough’s.
7. Peel.
A thin, flat board with a long handle, used for inserting and removing hearth breads from deck
ovens.
8. Roller docker.
A tool that pierces holes in rolled-out dough to prevent bubbling during baking.
It consists of a handle attached to a rotating tube fitted with rows of spikes.
9. Rolling pins.
Many types of rolling pins are used in the bakeshop
for rolling out dough’s. Perhaps the most versatile
pin, used for most general rolling tasks, is simply a solid hardwood
rod, about 2 in. (5 cm) thick and 20 in. (50 cm) long.
A French rolling pin is about 2 in. (5 cm) thick at the center and
tapered toward the ends. It is useful for rolling pie dough’s and other
dough’s that must be rolled to a circular shape. For large quantities
or heavy work, a heavy ball-bearing pin may be used. This pin is 3–
4 in. (8–10 cm) thick and has a swiveling rod inserted through the
center, with a handle at each end.
Textured rolling pins are used to emboss designs, such as a basket
weave pattern, in sheets of marzipan and pastillage.
10. Scrapers.
A bench scraper, also called a dough scraper, is a small rectangle of stainless steel with a handle
along one of the long edges.
It is used for cutting and portioning dough and for scraping tabletops.
A bowl scraper is a piece of plastic about the same size but with one curved
edge and no handle. It is used for scraping out the contents of mixing bowls.
11. Sieve.
A round metal screen supported in a stainless-steel hoop frame. It is used for
sifting flour and other dry ingredients. Also called a drum sieve
12. Turntable.
A round, flat disk that swivels freely on a pedestal base. Used for holding cakes
for decorating.
13. Whip.
Loops of stainless-steel wire fastened to a handle. Whips with a few stiff wires are used for mixing
and blending, and whips with many flexible wires are used for whipping
foams, such as whipped cream and egg foams. Also called whisk.
MISCELLANEOUS TOOLS AND EQUIPMENT
1. Acetate.
A type of clear plastic. Acetate sheets are most often used in decorative chocolate work.
2. Hydrometer.
Also called a sugar densimeter, saccharometer, and Baume hydrometer. Used to test the density
of sugar syrups. It is a glass tube that is weighted at one end. It is floated in the solution to be
tested, and because it floats higher in denser solutions, the density can be read off the scale marked
along the length of the tube, at the point where the surface of the liquid meets the tube.
3. Ice cream freezer.
Machine for churning and freezing ice creams and sorbets. It consists of a large refrigerated
container with a paddle, called a dasher that rotates inside.
4. Marble.
A stone material used for tabletop or work surfaces in pastry shops. The hard, cool surface of
marble is ideal for working with various pastry dough’s as well as for tempering chocolate and for
some decorative work such as pastillage.
5. Parchment paper.
Also called baking paper or silicone paper. When used to line pans, they eliminate the need for
greasing the pans. Also used to make piping cones for decorative work.
6. Rack, cooling.
Wire racks used to hold baked goods while cooling. They allow air circulation around the items.
7. Silicone mat.
Flexible fiberglass mat coated with nonstick silicone, used to line baking sheets. Available to fit
full and half-size sheet pans. Also used in sugar work .They withstand temperatures up to about
250°C and can be reused indefinitely if well cared for and not folded or creased. There are several
manufacturers of silicone mats, but they are often known by one brand name, Silpat.
8. Thermometers.
Thermometers have many uses in the bakery, and there are
many types of specialized thermometers. The sugar
thermometer, also called a candy thermometer, is one of the
most important. It is used for measuring the temperature, and
hence the concentration, of boiling sugar syrups.
The chocolate thermometer is used for tempering chocolate.
Other thermometers measure the temperature of bread dough’s, frying fat, and the interiors of
ovens, refrigerators, and freezers.
