MISCELLANEOUS EQUIPMENT - Thermometers

Thermometers have many uses in the bakery, and there are many types of specialized thermometers. The sugar thermometer, also called a candy thermometer, is one of the most important. It is used for measuring the temperature, and hence the concentration, of boiling sugar syrups.

The chocolate thermometer is used for tempering chocolate. 

Other thermometers measure the temperature of bread doughs, frying fat, and the interiors of ovens, refrigerators, and freezers (to check the accuracy of the equipment’s thermostat).

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MISCELLANEOUS EQUIPMENT - Silicone mat

Flexible fiberglass mat coated with nonstick silicone, used to line baking sheets. Available to fit full and half-size sheet pans. Also used in sugar work.

They withstand temperatures up to about 480°F (250°C) and can be reused indefinitely if well cared for and not folded or creased. There are several manufacturers of silicone mats, but they are often known by one brand name, Silpat.

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MISCELLANEOUS EQUIPMENT - Parchment Paper

Also called baking paper or silicone paper. Treated nonstick sheets of paper, sized to fit standard sheet pans.When used to line pans, they eliminate the need for greasing the pans. Also used to make piping cones for decorative work.

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