Baking Tools and Equipment (Part 1)

Tools and equipment that a baker uses to make the baking process easier. Have fun reading the part one of this topic.

  Baguette Pan

It is also known as a French Bread Pan, It is a long metal pan formed into half cylinders, which are joined together, side by side. Frequently, small holes are placed in the metal to allow for better air circulation and crispier crust.

Bain Marie

Bain marie is a French term for a hot water bath. It can be used two ways As a double boiler, with a bowl placed over pot of simmering water, it can melt chocolate or warm other delicate ingredients. It can also be used a technique to ensure a gentle, even baking for custard desserts like creme brulee, creme caramel or cheesecakes.

Baker's Peel

A baker's peel is used to transfer bread or pizza dough in or out of an oven when it will not be baked directly on a sheet pan. It has a long handle and flat shovel-like blade. Peels can be made of wood, stainless steel or a combination of two.

Banneton

It is a woven basket made of coiled reed or willow in various shapes and sizes that sometimes lined with cloth. The basket is dredged in flour and rustic and hearth type bread dough before it is baked. The dough is removed from the basket and placed on a baker's peel, to be then placed on baking tiles in the oven.

Bench Scraper

It is also known as dough scraper, a small tool consisting of a rectangular blade attached to a wooden or plastic handle. It is used to cut and scale pieces of dough and to clean work surfaces by scraping it against a table to loosen pieces of dough or floor.

Bowl Scraper

This tool is small, flexible piece of plastic used to scrape around inside of a mixing bowl to loosen dough or stiff batters for easier removal.

Coupler

A coupler is a plastic cone-shaped tube that is used to allow pastry tips to fit onto a pastry bag to facilitate the piping of frostings and batters. It allows tips to be hanged during decorating without having to change pastry bags.

Double Boiler

In a double boiler, a saucepan nestles halfway down into another saucepan. The bottom saucepan is filled with just enough water so that the bottom of the top saucepan does not actually touch the water. The water is brought to a simmer, removed from the heat and then the food to be gently heated is placed into top saucepan. This is one way to make a bain marie.

Electric Mixer

It is an invaluable piece of equipment used by baker to mix various batters and dough of all types. The main mixing attachments include a paddle used for mixing cake batters, cookie dough and quick breads; a whip used for mixing egg foams, meringues and whipped cream; and a dough hook used to mix and knead bread dough.

False Bottom Tart Pan

The tart pan is used for making a fluted pastry crust that can be filled with sweet or savory fillings; it has removable bottom and it can remove easily.Tart pans are round, square or rectangular. The round tart pans have varying diameters.

Grater

A rectangular strip or box of metal with sharp holes of varying sizes. Foods are passed up and down the sharp holes to allow small slivers to fall through to the other side. It can be used to remove the outer peel from citrus fruits to shred cheese, vegetables or chocolate.

Loaf Pan

A rectangular pan used to bake breads and cakes and it is available in various sizes.

Reference : About Professional Baking by Gail Sokol (Philippine Edition)

Note: All the pictures are from Google Images