A round, flat disk that swivels freely on a pedestal base. Used for holding cakes for decorating.
Showing posts with label tools. Show all posts
Showing posts with label tools. Show all posts
Saturday, May 5, 2012
HAND TOOLS - Scrapers
A bench scraper, also called a dough scraper, is a small rectangle of stainless steel with a handle along one of the long edges. It is used for cutting and portioning dough and for scraping tabletops.
A bowl scraper is a piece of plastic about the same size but with one curved edge and no handle. It is used for scraping out the contents of mixing bowls.
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.
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.
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.
Friday, May 4, 2012
HAND TOOLS - Comb, icing
A small plastic tool, usually triangular, with serrated edges in various patterns, for decorating icings and other pastry and decorative items.
Baking and Pastry Equipment - Introduction
Much of a baker’s art and craft involves simple tools.
Learning to be a skilled baker requires developing a great deal of manual skill using these tools. For example, a pastry bag is nothing more than a cone-shaped piece of fabric or plastic, open at both ends. Although its construction is simple and it requires no operating manual, hours of practice are required to become skilled at using a pastry bag for decorative work.
At the other extreme are large machines such as floor-model mixers, ovens of many types, and dough-handling equipment such as molders, dividers, and sheeters. Of these, perhaps only ovens are essential to a baker’s work. The other items are important laborsaving devices that enable the worker to produce goods in large quantities with greater speed. Without them, much of the work of a bakeshop would not be economically feasible.
The next posts are an outline of the most important pieces of equipment used by bakers and pastry chefs, from large equipment to containers and molds to hand tools. Learning to use these tools is the subject of much of this blog.
At the other extreme are large machines such as floor-model mixers, ovens of many types, and dough-handling equipment such as molders, dividers, and sheeters. Of these, perhaps only ovens are essential to a baker’s work. The other items are important laborsaving devices that enable the worker to produce goods in large quantities with greater speed. Without them, much of the work of a bakeshop would not be economically feasible.
The next posts are an outline of the most important pieces of equipment used by bakers and pastry chefs, from large equipment to containers and molds to hand tools. Learning to use these tools is the subject of much of this blog.
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