Copy of Basic Equipment & Usage

8/3/2019 Copy of Basic Equipment & Usage

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To be able to identify the

equipment used in bakingand pastry making and

indicate their functions /

usage.


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~ Mixers

~ Ovens

~ Dough HandlingEquipment


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Small Table Top Mixer

Capacity ranges from 4.75 L to

19 L


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Hand Mixer


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Most commonly used mixer

and most versatile.

Also known as Planetary

Mixer .


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Planetary means description of

the motion of the beater

attachment, spins on it axis

while rotating in an orbit to

reach all parts of the stationary

bowl.


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It has 3 main mixing attachments with different

usage:

Paddle : A flat blade used for general

mixing.

Wire Whip: Beating egg foams and cream.

Dough Hook / Dough Arm: Mixing and

kneading yeast dough.


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To be used for kneading dough and mixing

heavy batters with large quantities.

E.g. Bread dough, bagels, pizza

dough.

Does not have interchangeable bowls and

agitator arms which is spiral in shape.

Dough capacities range from 2.3 kg to 14 kg

for small machines and to the maximum of

230kg for large machine.


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Three (3) main varieties ofSpiral Mixer :

Fixed Bowl Mixers : Have a non

removable bowl.

Removable Bowl Mixers: Have a

removable

bowl, usually on a wheeled trolley for large

volume of productions.

Tilt mixers : Have a tilt mode in which the

entire machine tilts up to deposit the finished

dough onto a tray / container.


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Most commonly used mixer and most

versatile.

Also known as Planetary Mixer.

Planetary means description of the motion of

the beater attachment, spins on it axis while

rotating in an orbit to reach all parts of the

stationary bowl.


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It has 3 main mixing attachments with different

usage:

Paddle : A flat blade used for general

mixing.

Wire Whip: Beating egg foams and cream.

Dough Hook / Dough Arm: Mixing and

kneading yeast dough.


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To be used for kneading dough and mixing

heavy batters with large quantities.

E.g. Bread dough, bagels, pizza

dough.

Does not have interchangeable bowls and

agitator arms which is spiral in shape.

Dough capacities range from 2.3 kg to 14 kg

for small machines and to the maximum of

230kg for large machine.


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Three (3) main varieties ofSpiral Mixer :

Fixed Bowl Mixers : Have a non

removable bowl.

Removable Bowl Mixers: Have a

removable

bowl, usually on a wheeled trolley for large

volume of productions. Tilt mixers : Have a tilt mode in which the

entire machine tilts up to deposit the finished

dough onto a tray / container.


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Important Equipment

and Tools used by theBakers / Pastry Chefs


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MOULDERFUNCTIONS: To

have a consistentsize of different

types of bread

loaves / rolls /baguettes.


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DOUGH SHEETER :To roll out / flatten dough into uniform thicknessCommonly used forPUFF PASTRY DOUGH, CROISSANT

DANISH LAMINATION Process.


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PROOFERRETARDER - PROOFE


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PROOFER: Use to ferment yeast dough as it has it hasbeen a preset warm temperature and humidity control level for

fermentation of specific dough.

RETARDER PROOFER:

Acombination of Retarder and

Proofer; it has dual functions:

To Stop / Retard the dough from fermenting for a preset timing,

very similar to chiller to avoid dough from drying out (crusting).

To be able to switch to Proofing Mode: Temperature andhumidity is ON and dough will be undergoing the fermentation

process.


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DECK OVENS


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RACK OVEN

MECHANICAL

OVEN /REVOLVING

OVEN


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CONVECTION

OVEN

DEEP FRYER


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BABA MOULDS


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BABA MOULDS


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SAVARIN MOULDS


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BANNETON MOULD


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BARQUETTE :

BOAT SHAPED MOULD


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BARQUETTE


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LOAF PAN


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PULLMANPAN


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MADELEINEPAN


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SAVARIN MOULD


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SPRINGFORM PAN


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BAKING TRAYS


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L SHAP

EDSPATULA


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METAL STRAIGHTSPATULAS


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ICING COMB


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ROLLER

CUTTER


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BENCH SCRAPPER


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PLASTIC SPATU

LAS


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COOKIES / PASTRY CUTTERS


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SIEVE


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RRROLLING PIN


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TURN TABLE


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WIREWHISK


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Baking is more scientific than othercooking techniques and requires carefulmeasuring.

It is important to accurately measureingredients using the correct measuringutensils.

Get ready pens / pencils & notepad fornotes taking.


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Documents

Copy of Basic Equipment & Usage