*BREAD AND

PASTRY
PRODUCTION
 * LESSON 1
Use tools and bakery
equipment
* Prepare tools and equipment
for specific baking purpose
*1. Baking wares – are
made of glass or metal
containers for batter
and dough with various
sizes and shapes.

* BAKING TOOLS AND

EQUIPMENT AND THEIR USES
*Cake pans - comes in
different sizes and shapes and
may be round square
rectangular or heart shaped.
*1. Tube center pan – deeper
than a round pan and with a
hollow center, it is removable
which is used to bake chiffon type
cakes
*2. Muffin pan - has 12
formed cups for baking
muffins and cup cakes
*3. Pop over pan – is used
for cooking pop over
*4. Jelly roll pan – is shallow
rectangular pan used for
baking rolls
*5. Bundt pan – is a round
pan with scalloped sides used
for baking elegant and special
cakes
*6. Custard cup – is made of
porcelain or glass used for
baking individual custard
*7. Griddle pans – are used
to bake griddles
*8. Loaf Pan – is used to bake
loaf bread
*2. Biscuit and doughnut
cutter – is used to cut and
shape biscuit or doughnut.
*3. Cutting tools – include a
knife and chopping board that
are used to cut glazed fruit,
nuts, or other ingredients in
baking.
*4. Electric mixer – is used
for different baking procedure
for beating, stirring and
blending.
*5. Flour sifter – is used for
sifting flour
*6. Grater – is used to grate
cheese, chocolate, and other
fresh fruits.
*7. Kitchen shears - are
used to slice rolls and delicate
cakes.
*8. Measuring cups –consist of
two types namely:
*a. A graduated cup with
fractions (1, 3/4, 2/3, ½, 1/3,
¼, 1/8) marked on each side.
*b. A measuring glass made of
transparent glass or plastic is
more accurate for measuring.
*a. A graduated cup with
fractions (1, 3/4, 2/3, ½, 1/3,
¼, 1/8) marked on each side.
*b. A measuring glass made of
transparent glass or plastic is
more accurate for measuring.
*9. Measuring spoons – consist
of a set of measuring spoons
used to measure small
quantities of ingredients.
*10. Mixing bowl – comes in
graduated sizes and has
sloping sides used for mixing
ingredients.
*11. Mortar and Pestle – is
used to pound or ground
ingredients.
*12. Paring knife – is used to
pare or cut fruits and
vegetables into different
sizes.
*13. Pastry bag – a funnel
shaped container of icing or
whipped cream
*14. Pastry blender – has a
handle and with wire which I used
to cut fat or shortening in the
preparation of pies, biscuits or
doughnuts.
*15. Pastry brush – is used
in greasing pans or surface of
pastries and breads.
*16. Pastry tip- is a pointed
metal or plastic tube
connected to the opening of
the pastry and is used to form
desired designs.
*17. Pastry wheel – has a
blade knife used to cut dough
when making pastries.
*18. Rotary egg beater – is
used in beating eggs or
whipping cream
*19. Rolling pin – is used to
flatten or roll the dough.
*20. Rubber scrapper – is
used to remove bits of food in
side of the bowl.
*21. Spatula – comes in
different sizes; small spatula
are used to remove muffins
and molded cookies from pans
which is 5 to 6 inches; large
spatula for icing or frosting
cakes; flexible blade is used
for various purposes.
*22. Strainer – is used to
strain or sift dry ingredients
*23. Timer – is used to in
timing baked products, the
rising of yeast and to check
the doneness of cakes.
*24. Weighing scale –is
used to measure ingredients
in large quantities.
*25. Utility tray – is used to
hold ingredients together.
*26. Wire whisk – is used
to beat or whip egg whites
or cream.
*27. Wooden spoon – is
also called mixing spoon
which comes in various
sizes suitable for different
types of mixing.
*1. Cake decorator
(Cylindrical) – is used in
decorating or designing cake
and other pastry products.
*2. Cookie press – is used
to mold and shape cookies.
*Ovens are the workhorses of
the bakery and pastry shop and
are essential for producing the
bakery products. Ovens are
enclosed spaces in which food is
heated, usually by hot air.
Several kinds of ovens are used
in baking.
*A. DECK OVENS are so called because
the items to be baked either on sheet
pans or in the case of some bread
freestanding are placed directly on the
bottom, or deck of oven.
*This is also called STACK OVEN
because several may be stacked
on top of one another. Breads
are baked directly on the floor of
the oven and not in pans. Deck
oven for baking bread are
equipped with steam ejector.
*1. RACK OVEN is a large
oven into which entire racks
full of sheet pans can be
wheeled for baking.
*2. MECHANICAL OVEN The
food is in motion while it bakes in
this type of oven. The most
common types are a revolving
oven, in which his mechanism is
like that of a Ferris wheel.
*The mechanical action eliminates the
problem of hot spots or uneven
baking because the mechanism
rotates throughout the oven. Because
of its size it is especially used in high
volume operations. It can also be
equipped with steam ejector.
*3. CONVECTION OVEN contains
fans that circulate the air and
distribute the heat rapidly
throughout the interior. Strong
forced air can distort the shape of
the products made with batter
and soft dough.
*OTHER BAKING
EQUIPMENT
*Dutch oven is a thick-walled
(usually cast iron) cooking pot
with a tight-fitting lid. Dutch
ovens have been used as cooking
vessels for hundreds of years.
*They are called “casserole dishes”
in English speaking countries other
than the USA, and cocottes in
French, They are similar to both the
Japanese tetsunabe and the Sač, a
traditional Balkan cast-iron oven,
and are related to the South African
Potjie and the Australian Bedourie
oven.
R H M I K R O L L I N G P I N
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X J R T E Y U I S R A B N V N
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