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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HAND TOOLS - Whip

Loops of stainless-steel wire fastened to a handle.
Whips with a few stiff wires are used for mixing and blending, and whips with many flexible wires are used for whipping foams, such as whipped cream and egg foams. Also called whisk.

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HAND TOOLS - Turntable

A round, flat disk that swivels freely on a pedestal base. Used for holding cakes for decorating.

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HAND TOOLS - Rolling Pins

Many types of rolling pins are used in the bakeshop for rolling out doughs. Perhaps the most versatile pin, used for most general rolling tasks, is simply a solid hardwood rod,about 2 in. (5 cm) thick and 20 in. (50 cm) long. A French rolling pin is about 2 in. (5 cm) thick at the center and tapered toward the ends. It is useful for rolling pie doughs and other doughs that must be rolled to a circular shape.

For large quantities or heavy work, a Ball-bearing rolling pins and heavy ball-bearing pin may be used.

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HAND TOOLS - Roller Docker

A tool that pierces holes in rolled-out dough to prevent bubbling during baking. It consists of a handle attached to a rotating tube fitted with rows of spikes.

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HAND TOOLS - Pastry Bag

A cone-shaped cloth or plastic bag with an open end that can be fitted with metal or plastic tubes or tips of various shapes and sizes. Used for shaping and decorating with items such as icing and for filling certain kinds of pastries and other items, such as éclairs, and for portioning creams,fillings,and dough's.

Use of the pastry bag and tubes for decorative work will be discussed in the future.

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HAND TOOLS - Cutters

Many types of cutters are used in the pastry department.

Cookie cutters and pastry cutters, available in many shapes, cut decorative shapes by stamping them from rolled-out dough. Roller cutters have a handle on each end, like a rolling pin, and are rolled over rolled-out dough to cut repetitive shapes quickly and efficiently, with minimal loss of dough to trimmings and scraps. Roller cutters are often used for croissants.

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