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Types of Bakers' Equipment

12/14/2012 7:40:52 AM | by Anonymous

Bakers' Equipment

Culinary professionals require bakers’ equipment to produce bread and pastries. These equipment allow the process of cooking food easier and faster. The goods that can be produced range from basic bread products such as rolls and elaborate pastries like cakes and tarts. No matter what product to bake, the baking process would be less complicated if the right bakers’ equipment are used. Some of the equipment that bakers commonly use are ovens, measuring devices, pans, mixing bowls and dough proofers. The result of the baked products would depend on the quality of the equipment the baker used.


The ovens available today come in various sizes and may have several functions. Home use baking tools are typically smaller and can handle small amount of food at one time. Commercial equipment is better in terms of size, speed and efficiency. The bigger the size, the more products can be produced at one time. Hence, the time spent on cooking is decreased. This is beneficial to large-scale bakeries that need to have constant supply of goods to sustain the demands of their customers. Aside from commercial or bakery ovens, double oven also promotes efficiency. It can be set to different temperatures so various food can be cooked simultaneously. The heat source can also come from below or above the oven to match the preparation requirement of the food. Broiling refers to the method of cooking with the heat above the food.


Convection ovens, on the other hand, spread heat throughout the oven evenly by using a fan. The fan ensures that pre-heated air reach the top and bottom of food, cooking them faster and more evenly. The temperature of the oven can be controlled through internal thermostats control. Convection ovens tend to be more expensive than standard ovens. However, purchasing one can be considered practical as they cook food for 25% shorter time which leads to energy efficiency. More goods can also be cooked at once as multiple racks can be used. The pre-heated air blown throughout the chamber does not only allow all the pastries to be cooked evenly but also make them come out with better tastes. Convection ovens are known to be capable of sealing in the juices of meat resulting to more flavorful and moist dishes.


Mixing bowls, as the name implies, are used to mix ingredients in a bowl. The mixing process can include blending, whipping or beating. Mixing bowls can be made from glass, metal, ceramic and plastic. They are also available in various sizes in order to accommodate numerous ingredients and varying quantities depending on the number of bakery products one has to make. One of the features of mixing bowls is the ability to control the mixing speed. For manual mixing, utensils will be needed. Spoon can be used to reduce clumping of ingredients such as sugar and flour. Apart from cups, spoons are also used as measuring devices. Ingredients are measured to make sure that the right amount is used as indicated in the recipe. Spoons are used for measuring salt, oil, spices and other ingredients that only small amounts are usually required. For measuring larger volumes of ingredients such as milk, sugar, water and flour, cups are apt to use.


Pans are essential in baking as there are many pastries that require their use. Aluminium is the typical material of choice for pans but can also be made from glass, stainless steel or silicone. Their size, shape and depth vary depending on the product to be baked such as pans for cookies differ from pans for cakes.


Proofer is a bakers’ equipment utilized to promote the dough to rise. It is a food cabinet which allows the dough to rise faster for the temperature, humidity and the time can be controlled.

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