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Baking Tools and Equipments

Toolment

Baking tools


Baking Tools Baking is the technique of prolonged cooking of food by dry heat acting by

convection, and not by radiation, normally in an oven, but also in hot ashes, or on

hot stones.


Hand Tool

Hand Tools are designed to aid in cutting, shaping moving or combining foods. They

have few, if any, moving parts. The essential hand tools in the bakeshop are the

spatulas, dough scrapers, whisks, tongs and specialized cutters used every day for

routine preparations. Sturdiness, durability and safety are the watchwords when

selecting hand tools. Choose tools that can withstand the heavy use of a

professional kitchen and those that are easily cleaned.

Perforated Spoon

The chefs use it for everything from straining vegetables to lifting and draining

braised, poached and seared foods. The polished bowl and efficient hole pattern

are designed for quick draining of liquids and fats. The handle is ergonomically

designed with a shallow channel and provides a secure grip. Has an elegant

contrasting brushed/polished finish for a striking appearance and a lifetime of

outstanding performance.


Plain Spoon

Plain spoon is a utensil consisting of a small shallow bowl, oval or round, at the end

of a handle.

Slotted spoon

A slotted spoon is an implement used in food preparation. The term can be used to

describe any spoon with slots, holes or other openings in the bowl of the spoon

which let liquid pass through while preserving the larger solids on top.


Vegetable Peeler

Vegetable peeler is a metal blade attached to a wooden, metal or plastic handle

that is used to remove the outer skin or peel thus peeling certain vegetables,

frequently potatoes, and fruits such as apples and pears.

Table Mounted Can Opener

It is made from high quality cast iron and it is stainless plated. The design makes it

easy to open small or large cans. Easily mounts on any table top.


Zester

A zester (also, citrus zester or lemon zester) is a kitchen utensil for obtaining zest

from lemons and other citrus fruit. A kitchen zester is approximately four inches

long, with a handle and a curved metal end, the top of which is perforated with a

row of round holes with sharpened rims. To operate, the zester is pressed with

moderate force against the fruit and drawn across its peel.

Melon Ball Cutter

A melon ball cutter is used to make balls as well as to scoop out a melon, which is to

be filled. Using a melon ball cutter, you can scoop out melon balls from rip

cantaloupe, watermelon and honeydew. These scooped melon balls are then used to

garnish soups and other melon preparations. The cutter scoops out the perfect

balls out of melon.


Whisk

Is another versatile baking tool, used to whisk or stir wet or dry ingredients

together, beating egg whites or cream, stirring ingredients as they heat in a

saucepan and folding ingredients together. Whisks come in various sizes and

strength of wire. The stronger the wire, the heavier the task the whisk can

perform.

o A sauce whisk is long and narrow, designed to blend mixtures, reach into the

corners of a saucepan, and whisk out any lumps without incorporating a lot of air

into the mixture.

o A round, fat balloon whisk is designed to add air to mixtures and is the best choice

for whipping egg whites and heavy cream.


o A small mini whisk is also helpful for small jobs such as beating eggs or egg yolks.

Straight Spatula (Cake Spatula)

This 17 inch extra long straight spatula is an essential piece of equipment in cake

decorating for icing sheet cakes. It is also the perfect tool to level mousse cakes

in rings or large forms for the Pastry Chef or Cake Decorator. The approximate

length of the tool is 17" including the handle.


Rubber Spatula

Rubber spatulas have mostly been replaced with silicone spatulas which are easier

to clean and have a higher heat resistance. Spatulas have many uses including

scraping batters down from the sides and bottom of a mixing bowl, spreading

fillings, stirring stovetop custards and chocolate while heating, folding lighter

ingredients into heavy batters, scrambling eggs, and more.

Straight Tong

Tongs are a versatile tool, good for lifting hot custard cups out of their water

bath, transferring caramelized apple pieces into a cake pan, or grabbing pieces of

fruit.


Grater

A variety of graters are used to shred ingredients into small uniform pieces so

that will blend or melt easily when cooked. The most common grater is the four

sided box grater. Made from tin or stainless steel, each side is punched with small

holes of varying sizes. A handle on top secures the grater while open bottom

permits foods released. A flat metal grater with tiny, razor-sharp holes resembling

a woodworker‟s rasp is now available for the bakeshop.


Pastry Brushes

Brushes are used in the bakeshop to apply coatings onto bakeware or to glaze

foods before and after cooking. A bench brush helps remove flour form the

bakeshop worktable. With a long-handled oven brush, the baker can safely sweep

the floor of a pizza or deck oven to prevent bits of flour or cornmeal from burning.

Oven brushes must be made from special materials so they don‟t burn. Natural

bristles do not burn as easily as nylon ones but brushes with synthetic bristles are

easier to keep clean and sanitize.


Rolling Pin

Rolling pin helps flatten or spread dough to a uniform thickness before cutting and

baking. They also assist kneading and flattening lumps of dough. Common rolling

pins are made from hardwoods that resist splitting, such as maple or beech wood,

and mounted on ball bearings with handles at either end. The dowel or French

rolling pin is a solid piece of wood straight or slightly tapered at each end. While

durable, wooden rolling pins should never be soaked in water. Teflon coated rolling

pins are handy for rolling marzipan and pastillage for decorative work. Marble

rolling pins are useful when working with buttery dough because they made chilled

before using.


o Rolling Pin Rings

Also called rolling pin spacers, these are rubber rings that slip onto opposite ends

of your rolling pan, and are ideal for getting your dough to an even, uniform

thickness. The rings raise the pin from the counter a precise distance according to

the thickness of the rings being used. The thickness of the dough is determined by

the space between the pin and the counter.

o Dowel rolling pins

A dowel rolling pin is a single piece of rounded wood, some have tapered

ends, and some are long and straight. To roll, place your hands in the center

of the pin and roll from the fingertips to the palm of your hand and back

again.


Cutters

Cutting tools help the pastry chef and baker save time and produce uniform

products. Most kitchens have a set of round biscuit cutters and rolling cutter.

Made from stainless steel, chrome plated metal, tin or plastic, pastry cutters come

in sets of graduated sizes, with either fluted or smooth edges. A wide variety of

shapes are also sold individually. The button edge is sharp for cutting and the top

edge is reinforced to take pressure. Miniature aspic cutters are made to cut

decorative pieces of garnish to be placed on small cakes and petits fours. A

doughnut cutter is a 4-inch round cutter with a smaller circular cutter mounted in

the center. A lever on the cutter releases a small piece of dough, which becomes

the doughnut hole once fried. The common cutters in this category include the

rolling cutter, croissant cutter and the bear claw cutter.

Rolling Cutter

Rolling cutters consist of one or more round blades mounted in a handle. They are

used to portion pizzas, trim edges on pastry before baking or leave a decorative

impression on dough. Also known as pastry wheel, those with multiple blades cut

several strips of dough at one time.


Croissant Cutter

Croissant Cutter is a highest quality construction, blades made of polished

stainless steel, which revolve independently from the durable ergonomic handles.

Stainless steel blades, large handles, heavy duty steel rods for continuous

production. Cut 3 triangles simultaneously, each measuring 5-1/2" x 6-3/4".

Bear Claw Cutter

Used Bear Claw Cutting Roller for short cut pastry (e.g. yeast dough).Constructed

of high impact plastic. Designed with sharp durable blades for long-lasting use.


Pastry Cutters

Similar to cookie cutters, pastry cutter are normally very small, less than 2 inches

in size, and are used to cut shapes such as leaves or fruits from pie crust to

decorate the top of a pie. The cut-out shapes can be laid directly on the filling, or

placed on the top crust, or around the edge of the pie.

Non-stick Baking mat

Non-stick baking mats, normally made of silicon, are truly remarkable. The most

widely known name brand is Silpat. No longer do you need to grease a cookie sheet,

instead line the pan with a non-stick baking mat and your cookies will just slide off

the mat and not stick. These mats are easy to clean in warm soapy water, and will

last for years.


Knives Good quality knives are expensive but will last for many years with proper care.

Select easily sharpened, well-constructed knives that are comfortable and

balanced in your hand. Knife construction and commonly used knives are discussed

here.


KNIFE CONSTRUCTION

A good knife begins with a single piece of metal,stamped,cut or the best of all

forged and tempered into a blade of the desired shaped. The following substances

are generally used for knife blades:

1. Carbon steel

An alloy of carbon and iron,it is traditionally used for blades because it is soft

enough to be sharpened easily. It corrodes and discolors easily,however,especially

when used with acidic foods.

2. Stainless steel

It will not rust, corrode or discolor and is extremely durable. A stainless steel

blade is much more difficult to sharpen than a carbon steel one, although once an

edge is established, it lasts longer than he edge on a carbon steel baled.

3. High-carbon stainless steel

An alloy combining the best features of carbon steel and stainless steel, it neither

corrodes nor discolors and can be sharpened almost as easily as carbon steel. It is

now the most frequently use metal for blades.

4. Ceramic

A ceramic called zirconium oxide is now used to make knife blades that are

extremely sharp, very easy to clean, rustproof and nonreactive. With proper care,

ceramic blades will remain sharp for years, but when sharpening is needed, it must

be done professionally on special diamond wheels. Materials costs and tariffs make

ceramic-bladed knives very expensive.


French or Chef’s Knife

In cooking, a chef's knife, also known as a French knife or a cook's knife, is a

cutting tool used in food preparation. The chef's knife was originally designed

primarily to slice and disjoint large cuts of beef.

An all-purpose knife is used for chopping and slicing. Its rigid 8-to 14-inch-long

blade is wide at the heel and tapers to a point at the tip.

Utility Knife

An all-purpose knife used for cutting and carving. Its rigid 6- to 8- long blade is

shaped like a chef‟s knife but narrower. Utility knife is an all-purpose knife that is

typically larger than a paring knife but smaller than a slicing knife. Some utility

knives have a serration on the blade. Usually the knives measure between 5" and 6"

on the blade. The utility knife can be used to carve, slice, bone and fillet but is

typically used for cutting small fruits and vegetables.


Paring Knife

A short knife used for detail work or cutting fruits; the most common knife used in

the bakeshop. The rigid blade is from 2 to 4 inches long. A tournée or bird‟s beak

knife is similar to a paring knife but with a curved blade; it is used to cut curved

surfaces.

Bread Knife or Cake Knife

Bread knife or cake knife is a knife with a long, serrated blade that cuts easily

through bread crust or pastry items. The tip maybe round or pointed, and the

blade maybe flexible or rigid. (A similar knife with a smooth edge is used for slicing

cooked meat). A bread knife should have at least a 10 inch blade, and is ideal for

splitting cake layers in half, slicing breads, and slicing some cakes and tarts.


Lame or Bread Slasher

The bread baker uses a lame or bread slasher to score the surface of bread dough

before baking. This knife may have a fixed blade or a holder for a replaceable

razor blade.


Measuring or Portioning

Devices Recipe ingredients must be measured precisely, especially in the bakeshop. Batters

and dough should be measured before baking provide uniform baking times and to

control portion size and cost. Accuracy in measurement is the key to producing

quality and consistent result.

Quality kitchen measurement tools are very important, because recipe ingredients

must be measured precisely, especially in baking, and foods should be measured

when served to control portion size and cost.

The kitchen measurement tools used are, for the most part, basic hand tools

designed specifically to make food preparation easier and more precise.

Measurements may be used upon weight or volume. Examples of weight would be

grams, ounces, or pounds. Examples of volume would be teaspoons, cups, or gallons.

It is important to have both liquid and dry measuring cups and a variety of scales.

Thermometers and timers are also measuring devices.


Scales

Scales are necessary to determine the weight of an ingredient or a portion of food

(for example, individual pieces of dough for dinner rolls). Weighting ingredients in

the bakeshop ensures the most accurate results.

Portion Scales

Portion scales use a spring mechanism, round dial and single flat tray. They are

available calibrated in grams, ounces or pounds. Capacity varies; portion models

accommodate up to 2 pounds in ¼ increments, while larger capacity scales measure

in ½-pound increments up to 25 pounds or their metric equivalents.


Balance or Baker’s Scale

Balance scales also known as baker‟s scales use a two-tray and free weights

counterbalance system. A curved hopper holds dry ingredients on one side of the

scale. Counterweights graduated in ¼-ounce increments balance the weight on the

other side. When both trays are level, the desired quantity has been measured.


Volume Measures

Measuring Spoons

Measuring spoons are used for measuring small amounts of ingredients such as

spices, leaveners, and extracts, and very small amounts of liquids. Pour liquids, such

as vanilla extract, to the rim of the spoon; level dry ingredients, such as salt or

baking soda with a straightedge. It‟s helpful to have two sets of measuring spoons

so you don‟t have to wash and dry the spoons to measure multiple

ingredients.Measuring spoons sold as set usually include ¼-teaspoon, ½-teaspoon

and 1 teaspoon units (1.25-, 2.5-, 5 and 1.5milliliter units).

Liquid Measuring Cup

All liquid ingredients, such as water, milk, or juice are measured in a liquid

measuring cup. Liquid measuring cups should be made of clear glass or plastic, have

a pouring spout, and have clear measurement markings on the side. It is handy to

have a 1 cup measure, along with a 2 cup and 4 cup measure for most baking

projects. Liquid measuring cups are also handy for warming milk or melting butter

in the microwave. To accurately measure, place the measuring cup on a flat surface

and pour the liquid in up to the marking for the amount you need. Let the liquid

stop swishing around to determine the level it is at.


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Dry Measuring Cup

Dry measuring cup does not have a pouring spout; instead they should have a

straight edge to allow for easy leveling. Dry measuring cups are used to measure all

dry ingredients such as flour, sugar, and oats, also for semisolid ingredients such

as jam, shortening, sour cream, and peanut butter. Basic dry measuring cups are

purchased in a set that includes 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup. Larger

measuring cup sets may also include 1/8 cup, 2/3 cup, 3/4 cup and 1½ cup measures.


Ladles

Long-handled ladles are useful for portioning liquids such as sauces, custards and

syrups. The capacity, in ounces or milliliters, is stamped on the handled.A ladle is a

type of spoon used to scoop up and serve soup, lasagne, or other foods. Although

designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently

with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a

pot or other vessel and conveying it to a bowl. Some ladles involve a point on the

side of the basin to allow for finer stream when pouring the liquid; however, this

can create difficulty for left handed users, as it is easier to pour towards one's

self. Thus, many of these ladles feature such pinches on both sides. Ladles are

usually made of the same stainless steel alloys as other kitchen utensils; however,

they can be made of aluminum, silver, plastics ,melaminresin,wood, bamboo or other

materials. Ladles are made in a variety of sizes, the larger ones being about 1 foot

(30 cm) in length, with the different sizes tailored to the intended use.


Portion Scoops

Portion scoops are also known as dishes ice cream scoops. They come in a range of

standardized sizes and have a lever-operated blade for releasing their contents.

Scoops are useful for portioning muffing butters and cookie dough or other soft

foods. A number, stamped or either the handle or the release mechanism, indicates

the number of level scoopfuls per quart. The higher the scoop number, the smaller

the scoop‟ s capacity.


Thermometers and Gauges

Thermometers and gauges are used in the bakeshop to determine when foods are

fully cooked and when working with yeast dough, chocolate, sugar and other

ingredients.Oven thermometer

Oven Thermometer

Oven thermometer is used to verify that the oven temperature is correct. Oven

thermometers are made to stand in the oven or hang from one of the racks.

Candy Thermometer

A candy thermometer is very useful for cooking sugar syrups and caramels. A

candy thermometer has a mercury bulb with a long glass column. It is normally

clipped to the inside of the pan, directly in the syrup but not touching the bottom

of the pan, allowing you to watch as the syrup heats to the correct temperature.


Instant Read Thermometer

An instant read thermometer registers the internal temperature of a baked item

within 15 seconds or so. This allows you to quickly check water temperatures, or

the doneness of baked goods such as a cake, pastries, custards, or yeast bread

quickly, allowing the oven door to be open for a minimal amount of time.


Timers

Timer is important to prevent over-baking by setting the timer for the

minimum baking time in a recipe. Test for doneness and continue baking, if

necessary.

Kitchen Timer

A kitchen timer is essential for baking, you don‟t want to remember or guess how

long a batch of cookies have been baking, or how much longer a cake has to bake.

Kitchen timer used to help accurately keep track of the baking time.


Digital timer

Digital timers are the easiest and most accurate to use, and you want a timer that

is easy to hear if you are in another room. I like to use a digital timer that hangs

around your neck so wherever you are in the house you won‟t forget that batch of

cookies baking in the oven.

Ruler

An everyday 18 inch clear plastic, metal, or wood ruler is a helpful tool for

measuring pans, measuring rolled pastry dough, cutting bar cookies into uniform

sizes, as a guide when splitting cakes into equal layers, or measuring 1 inch cuts for

cinnamon rolls. The ruler also provides a neat, straight cutting edge and is easy to

wash.Helpful when you need to measure dough after it has been rolled.


Bakeware Bakeware is also used to refer to items used inside the oven.

Bakeware is used to shape or contain batters:

– Metal sheet pans and hotel pans

– Metal cake pans, tart pans and molds

– Molds and pans made from silicone

Many different kinds of pans, dishes and sheets are used in baking, as likely

evidenced by your over-flowing cabinets. It is essential that you use choose the

correct size and shape to ensure the right texture and appearance of your baked

good. The time has come for you to become better acquainted with your assorted

pans.Form usually follows function with bakeware. Unlike savory cooking, where

single pieces of cookware facilitate several preparations, numerous bakeware items

have specialty applications, such as brioche pans for French brioche, Madeleine

molds for the small, shell-shaped French cakes and Kugelhopf forms for German

marble cakes. Standard bakeware items include muffin tins, sheet pans, spring-

form pans, baking stones and cake pans.

Bakeware should be selected for its size,shape,ability to conduxt heat evenly and

overall quality of construction.


Materials and Heat Conduction

Copper

Copper is an excellent conductor: It heats rapidly and evenly and cools quickly.

Indeed, unlined copper pots are unsurpassed for cooking sugar and fruit mixtures.

Aluminum

Aluminum is the metal used most commonly in commercial utensils. It is light

weight and, after copper, conducts heat best. Aluminum is a soft metal, though, so

it should be treated with care avoid dents.

Stainless Steel

Stainless steel conducts and retains heat poorly, it is a hard, durable metal

particularly useful for holding foods and for low-temperature cooking where hot

spots and scorching are not problems. Stainless steel pots and pans are available

with aluminum or copper bonded to the bottom or with an aluminum-layered core.

Ceramics

Ceramics, including earthen, porcelain and stone ware, are used primarily for baking

dishes, soufflé cups, casseroles and baking stones because they conduct heat

uniformly and retain temperature well.

Plastic

Plastic containers are frequently used in commercial kitchens for food storage or

service, but they cannot be used for heating or cooking except in a microwave oven.

Plastic microwave cookware is made of phenolic resin. It is easy to clean, relatively

inexpensive and rigidly shaped, but its glass like structure is brittle, and it can

crack or shatter.


Other Materials

o Cast-iron

Cast iron cookware distributes heat evenly and holds high temperatures well. It is

often used in griddles and large skillets but it must be seasoned properly and

maintained carefully to prevent rust.

o Glass

Glass retains heat well but conducts it poorly. It does not react with foods.

Tempered glass is suitable for microwave cooking provided it does not have any

metal band or decoration. But commercial operations rarely use glass cookware

because of the danger of breakage.

o Enamel

Enamel can chip or crack easily, providing good placed for bacteria to grow.


BakingSheets A flat, rigid, metal sheet, made of aluminum used for baking cookies and biscuits.

Insulated baking sheets sandwich air between two metal layers, protecting from

over browning of the baked product. Generally, baking time needs to be increased

if using insulated baking sheets.

Hotel Pans

Hotel pans (also known as steam table pans) are rectangular stainless steel pans

designed to hold food for service in steam tables. Hotel pans are also used for

baking, roasting or poaching inside an oven. Perforated pans useful for draining,

steaming or icing down foods are also available. The standard full-size pan is 12

inches x 20 inches (30 centimeters x 50 centimeters) with pans one-half, one-

third, one-sixth and other fractions of this size available. Hotel pan depth is

standardized at 2 inches (referred to as a “200 pan”), 4 inches, 6 inches and 8

inches (4, 10, 15 and 20 centimeters).


Tart Pans

Tart pans come in individual or large sizes and in round, rectangular or square

shapes. Some have fluted edges and removable bottoms, making removing the

baked pastry from the pan easier.

Loaf pans

Loaf pans are used for most quick bread recipes, such as banana bread and zucchini

bread. Metal, stone, glass, and ceramic loaf pans all work well for quick breads.

Loaf pans can also be used for yeast breads. The most useful sizes are a 9¼ x 5¼ x

2½ inch loaf pans for larger loaves and 8½ x 4½ x 2½ inch loaf pans for smaller

loaves. Darker loaf pans are good for crusty yeast breads; however light aluminum

is best for sweet and quick breads so they don‟t over-darken.


Cake Pans

Properly designed cake pans heat evenly to allow delicate batters to rise properly.

Most cake pans are made from heavy-gauge aluminum in a variety of round sizes.

Cake pans may be made from aluminum, stainless steel or glass.

Commonsizes for cake pans are:

8 x 8 x 1 ½-inch square holds6cups

9 x 1 ½-inch round holds 6 cups


Springform

Springform pans have a removable bottom and sides that release with the flip of a

spring mechanism. Cheesecakes and fragile desserts that would be difficult to

unmold are often best baked in springform pans. Springform pan is a type of

bakeware that features sides that can be removed from the base. Springform

refers to the construction style of this pan. The base and the sides are separate

pieces that are held together when the base is aligned with a groove that rings the

bottom of the walls. The pan is then secured by a latch on the exterior of the wall.

This tightens the 'belt' that becomes the walls of the pan and secures the base

into the groove at the base of the walls.

Flan Rings

Flan rings or ring molds are strips of coated steel curved and formed into rings.

They look like bottomless cake pans. When placed on a baking sheet, these rings

are used to mold or to contain mousses and ice creams before chilling. Layers of

baked cake and filling may be placed in a ring mold to make a European-style torte.

Once the ring is removed the mousse or cake maintains its perfect shape.


Muffin Pans

Muffin pans make it possible to bake a number of individual pastries at one time.

Large sheets or plaques of smaller molds, such as those used to make popovers,

tartlets, or madeleine cookies, speed the production of pastries.

Pie Pans

A pan for holding and shaping the dough and filling of a pie, made of a heat-

conducting metal, glass or other ceramic, and (more recently) silicone. Pie pans are

available is various sizes and depths. The amount of pie filling will normally

determine the type of pie pan to use.


Glass Pie Pans

Glass pie pans are about the best for baking pies as they are an excellent heat

conductor, they allow the bottom crust to brown well, the transparency of the

glass allows you to see how the crust is browning, the surface is not marred when

cutting with a knife, and they are easy to clean.

Ceramic Pie Pans

Ceramic pie pans are beautiful to use and serve from, and the many colors available

make them fun to use for holidays and attractive when serving guests.


Metal pan

If using a metal pan, aluminum with a dull satin finish is the best for conducting

heat. These pans are not as pretty; however they will not break if dropped. Dark

metals can cause the crusts to over-brown and their coated surface can be marred

with a knife.

Popover Pans

Popover pans have deep, narrow cups, which force the popover batter to rise up

and out, producing the typical tall popover shape. Popover pans made of a dark

metal produce the best crust with a golden brown color. A muffin pan may be

substituted; however the finished popovers will not be as tall.


Baking Pans

Baking pans are square or rectangular, straight-sided metal pans used for baking

desserts such as brownies, bar cookies, and single-layer cakes, as well as savory

recipes such as lasagna. A sturdy aluminum or dark metal pan conducts heat well.

Tube Pans

Angel food, Bundt, and kugelhopf pans are known as tube pans. They are round pans

with a hallow cone in the middle. This design brings heat to the center of the

batter and is beneficial when baking heavy batters as well as delicate egg foam

cakes.


Bundt Pans

Bundt is pronounced “bunt” with the “d” being silent. A Bundt cake is baked in a

special pan called a Bundt pan, a ring shaped pan with fluted sided,originally

created to prepare German Kugelhopf cake. National Bundt Pan Day is November

15th. The modern Bundt pan was developed by the Nordic Ware company in 1950,

and its fame rose after a Pillsbury-sponsored baking contest in 1966.

Flutted Tube Pans

These pans are fun to use, producing a fancier cake than a basic layer

cake.Panssuch as Bavaria shape, castle shape, chrysanthemum shape, star shape,

heart shape are just a few of the fun shapes to choose from.


Kugelhopf pans

Kugelhopfpans are for baking Kugelhopf, A European cake baked in a

specialKugelhopf pan which is a deep, round, tube pan with ornate fluting, and a

narrowcenter tube. The cake is a sweet yeast cake studded with raisins, nuts, and

candied fruits, and has a round pyramid shape when the cake in unmolded.


Molds

Unique shapes give bakeshop products enhanced eye appeal. Buttery yeast dough

can take on a totally different appearance and taste when baked in different-

shaped molds. Molds are made from a variety of materials including tinned steel,

stainless steel, silicone and aluminum. The assortment of molds available to the

pastry chef is limitless, from individual baba molds to drum-shaped molds for

panettone or charlottes. A creative chef can improvise many molds from products

found at any local hardware store.

Timbales

Timbale molds are small (about 4 ounces/120 milliliters) metal or ceramic

containers used for molding or baking individual portion of mousse or custard.

Their slightly flared slides allow the contents to release cleanly when inverted.

Oven-baked custards and puddings are usually made in ceramic molds called

ramekins, custard cups or soufflé cups.


Brioche Molds

A brioche mold is a deep, beautifully fluted round mold, made of tinned steel. They

are specifically made for baking the traditional French knot-shaped brioche loaf. A

small brioche mold can also be used for baking small cakes, muffins, and individual

sweet breads. A large brioche mold can be used for larger cakes and sweet breads

Charlotte Molds

A classic French Charlotte mold is a round, tinned steel mold shaped like a

straight-sided bucket, and a handle on each side. A charlotte is lined with

ladyfingers, madeleines, cake, or occasionally bread, and then filled with mousse,

custard, cream, or fruit.


Savarin Mold

A savarin mold is a ring mold with an extra-large hole in its center. A savarin mold

is made specifically for the classic French Savarin dessert which is a light, yeast-

risen sweet cake soaked with liqueur syrup. However a Savarin mold can also be

used for other cake and quick bread batters, ice creams and mousses.

Steamed Pudding Molds

A pudding steamer is used for steaming some puddings and breads. These pans are

typically molded of aluminum or tinned steel with a tube in the middle and a clip-on

watertight lid to keep the bread or pudding moist while baking. Breads, such as

Boston Brown Bread, and puddings such as a traditional Christmas pudding are best

when baked in a pudding steamer. After placing the batter in the steamer, the lid

is clamped on and the pan is set on a rack in a kettle of 1 or 2 inches of simmering

water. The bread or pudding is steamed on the stovetop or in the oven for 1 to 3

hours until cooked through, resulting in a dessert that is dense, moist, chewy, and

beautifully shaped when it is turned out.


Strainers and Sieves

Strainers and sieves are used primarily to aerate and remove impurities from dry

ingredients and drain or purée cooked foods. Strainers, colanders, drum sieves and

china caps (chinois) are nonmechanical devices with a stainless steel mesh or screen

through which food passes. The size of the mesh or screen varies from extremely

fine to several millimeters wide; select the fineness best suited for the task at

hand.


China Cap

The china cap is a cone-shaped metal strainer. Its conical shape allows liquids to

filter through small openings. The body of a china cap is perforated metal. This

style of strainer is used for straining liquids and sauces. A china cap can also be

used with a pestle to purée soft foods.

Chinois

Chinois is a cone-shaped metal strainer. These also allow liquids to filter through

small openings. The body of a chinois is made of very fine mesh. Fine-screened

chinois being particularly useful for removing seeds from fruit purées.


Round Mesh Strainer

Round mesh strainer is simple sturdy and functional. The basket is 7 inches in

diameter. The handle is 7 inches in length and 1 inch in width for easy holding. It is

used to sift dry ingredients.

Skimmer

Skimmer is a long-handled tool used to remove foods or impurities from liquids.

The flat, perforated disk of a skimmer is used for removing whole foods from

poaching liquids.


Spider Strainers

Spider is also a long-handled tool used to remove foods or impurities from liquids.

The spider has a finer mesh disk, which makes it better for retrieving items from

hot fat.

Cheesecloth

Cheesecloth is loosely woven cotton gauze used for straining liquids and sauces and

draining cream and cheese products. Cheesecloth is also indispensable for making

sachets to hold spices used to flavor syrups, creams and poaching liquids. Always

rinse cheesecloth thoroughly before use; this removes lint and prevents the

cheesecloth from absorbing other liquids.


Food mill

A food mill purées and strains food at the same time. Food is placed in the hopper

and a hand-crank mechanism turns a blade in the hopper against a perforated disk,

forcing the food through the disk. Most models have interchangeable disks with

various-sized holes. Choose a mill that can be taken apart easily for cleaning.

Flour Sifter

A sifter is used for aerating, blending and removing impurities from dry

ingredients such as flour, cocoa and leavening agents. It uses four curved rods to

brush the contents through a curved mesh screen. The sifter should have a

medium-fine screen and a comfortable handle.


Drum Sieve

The drum sieve or French tamis is a drum-shaped sieve useful for sifting

ingredients as well as for straining thick purées to remove lumps and seeds.


Decorating and Finishing

Tools

Like the sculptor, painter or fine woodworker, the pastry and bakeshop artist uses

a wide variety of tools to help decorate cakes and pastries.


Pastry Bags

Pastry bags help the chef dispense fillings, frosting and batters into uniform and

decorative patterns. They may be made from plastic-coated cotton, nylon or

disposable heavy-gauge plastic.

Dispensing Tips

The dispensing tips are stainless steel, plastic or chrome-plated metal cones. Once

slipped inside the pastry bag, the tips produce unique shapes when paste or icing is

squeezed through them. Pastry tips come in a wide variety of sizes and are

numbered according to the size and shape of the piping produced. The most

common pastry tips are the plain tip, used to pipe batters for baking or frying, and

the open or closed star tip. A pastry chef can pipe icing onto a decorator‟s nail

when making roses or flowers for cake garnishes.


Cake Combs

Cake combs are flat metal or stiff plastic tools with teeth cut along each edge.

When dragged across the surface of a frosted cake, they leave parallel lines in the

icing.

Cake-Decorating Turntable

The cake-decorating turntable is a round metal or plastic platform seated on a

heavy stand. It makes applying an even layer of icing or decorative piping on a layer

cake fast and easy.


Parchment Paper

Silicone-coated greaseproof called parchment paper is used to line baking sheets.

Its nonstick surface makes removing baked goods easier. This paper is formed into

liners for muffin pans and chocolate works.

Disposable Paperboard Containers

Special disposable paperboard containers are available for baking in the oven,

making the purchase of costly specialized pans unnecessary.


Cardboard Cake Rounds and Sheet

These are inexpensive corrugated paper rounds for frosting and decorating cakes

or transporting cakes from one location to another. After frosting a cake, and to

avoid damaging the sides, slip the tip of a paring knife under the cardboard, lift

the cake slightly at an angle, and slip your hand underneath to finish lifting it. The

finished cake can then be placed on a serving plate. Cardboards cake rounds are

also useful for bringing cakes and other pastries to parties, since you don‟t have to

worry about retrieving your serving platter.

Plastic Acetate

Clear strips of plastic acetate can line ring molds to protect the edges of layered

tortes and pastries and can be used to create chocolate decorations.


Bench Scraper

Bench scrapers measure about 6 by 3 inches, have a straight edge, are normally

marked with measurement markings, and have a plastic or wooden handle or curved

edge for gripping.

Bench scrapers can be used for everything from cutting dough, to scraping flour or

crumbs off a pastry board or counter, loosening dough from a work surface as you

knead, scoring certain cookies such as shortbread, leveling a cup when measuring

dry ingredients, transferring pastry or bread dough from one place to another, and

transferring chopped nuts or chocolate from a cutting board into a bowl.

Dough Scraper

Also known as a pastry scraper, a dough scraper is a small, flexible plastic scraper

that is rounded on one edge and flat on the other. The rounded edge is used to get

every last bit of batter, dough, or frosting out of a mixing bowl, or flour and dough

bits off your rolling pin. The flat edge can be used to clean your work surface or

spread and level batters in pans. A dough scraper is also good for cleaning stuck-on

food from pans.


Cake Leveler

A cake leveler is used to slice cakes into even, horizontal layers. It is a wide, low,

U-shaped metal frame that sits on plastic feet, and a thin, sharp serrated cutting

blade sits horizontally between the sides of the frame. The height of the blade is

adjustable so that cakes of different heights can be cut. The cake is pushed

against the cutting blade to cut the layers.

Pastry Crimper

A pastry crimper is a small, stainless steel tweezers with serrated tips. It is used

to seal the top and bottom crust of a pie together, or to decoratively finish the

edge of a single-crust pie or tart pastry shell.


Cake Strips

Cake strips are heat-resistant metallic fabric strips that is moistened, and then

wrapped around the outsides of a round cake pan before the cake is baked. They

insulate the pan, keeping the edges of the cake pan from heating more rapidly than

the center, to produce a more evenly baked, level cake. The strips come in several

lengths and are reusable.

Cake Tester

A cake tester is a fun little tool to have if you bake lots of cakes, made of thin

metal and a decorative top, and used to pierce a baked cake to test for doneness.

Of course the age-old substitute for testing the doneness of cakes is a long

toothpick, or long wooden skewer. In a pinch, you can still use the method of olden

days and pull a straw out of the kitchen broom to test your cake (but don‟t use this

unless you‟ve cleaned it first.)


Decorating Stencils

Stencils are flat, round pieces of plastic, about 9 inches in diameter. Designs, such

as hearts and flowers are flat, round pieces of plastic, about 9 inches in diameter.

Designs, such as hearts and flowers are cut out of the center of the stencil. The

stencil is placed over the top of a cake, confectioner‟s sugar or cocoa is dusted

over the top, and then the stencil is removed leaving a beautiful design on the cake.

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