Chapter 3 Baking and Pastry Equipment

What are typical dough handling machines used in a bake shop.

1. dough fermentation trough: this machine is used to hold mixed yeast dough during fermentation. 2. Divider: This machine is used to divide equal portions of dough pieces using a cutter or a die. For example, the divider may cut 3 pound dough into 16 pieces of dinner roll 3. Divider rounder: There dividers cut and shape the pieces into round individual portions. 4. Dough sheeter: This machine rolls out portions of dough into sheets of uniform thickness. It consists of a canvas conveyor that feeds the dough through a pair of rollers. 5. Molder: The molder rolls the bread dough into standard shapes for loaves of bread or baguettes and rolls. 6. Proofer: Proofer is a special box which as ideal conditions for fermenting yeast dough. It maintains warm temperature and humidity levels appropriate to the specific dough. 7. Retarder: This machine chills are refrigerate yeast dough to slow or retard the rate of fermentation. It is stored for later baking. 8. Retarder-proofer: This has both retarder and proofer molds. if you mix the dough the previous night, put it in this machine. It goes through the retarder phase first where the dough it chilled and kept for a sert time. Then the machine will automatically switch to proofer mold with the right temperature for fermentation of the yeast dough, so it will be ready for baking for the next morning.

Madeleine pan

A baking pan with shell-shaped indentations, used for baking small cakes of the same name

Banneton

A bentwood basket used for proofing loaves of bread

Proofer

A box used to produce the ideal temperature and humidity for fermenting yeast products

Springform pan

A cake pan with a removable bottom

Chinois

A conical strainer with a fine flesh, used mostly for straining sauces

Loaf Pan

A covered loaf pan for baking bread that yields square.

Tube pan

A deep pan with a tube in the center, used mainly for baking angel food cakes

Bombe mold

A dome-shaped mold for frozen desserts

Rack oven

A large oven into which entire racks of sheet pans can be wheeled

Divider rounder

A machine that cuts a "press" of dough into equal portions and then shapes each portion into a ball

Divider

A machine that cuts a "press" of dough into smaller, equal-size pieces

Dough sheeter

A machine that forms dough into sheets by means if rollers and a conveyor belt

Molder

A machine that rolls and forms pieces of bread dough for standard loaves, baguettes, and rolls

Dough arm

A mixer attachment used for mixing and kneading yeast doughs.

Spiral mixer

A mixer with a spiral beater attachment and a rotating bowl

Vertical Mixer

A mixer, with a removable bowl and beater attachment, that spins around its own axis while revolving in an orbit to reach all parts of the bowl.

Savarin mold

A ring- or doughnut-shaped mold for baking a yeast item of the same name

Turntable

A round, flat disk that swivels freely on a pedestal; used for holding cakes for decorating

Couche

A sheet of heavy linen or canvas, used for holding certain types of breads, such as baguettes, as they are proofed

Comb

A small plastic tool, usually triangular, with edges cut in different patterns, used for decorating or texturing icings

Barquette

A small, boat-shaped mold

Charlotte ring

A staineless steel ring for making molded desserts and holding desserts made up of layers of cake, pastry, and fillings.

Hotel pan

A stainless steel pan for holding foods in service counters; also used for baking and steaming items such as bread pudding

Trunnions kettles

A steam kettle that can be tilted

Peel

A thin, flat board with a long handle, used for inserting and removing hearth breads from ovens

Candy thermometer

A tool for measuring the density if syrups

Roller docker

A tool, consisting of a handle attached to a rotating tube fitted with spikes, for piercing holes in rolled-out dough

Retarder

A type of refrigerator that maintains a high humidity to prevent doughs from drying.

Deck oven

An oven in which breads and other goods are baked directly on the floor of the oven.

What is a convection oven?

Convection oven contains fans that circulate the air and distribute the heat rapidly throughout the interior. Forced air makes the food cook more quickly at lower temperature.

What are the type of attachments for vertical mixers?

Flat Paddle Blade, Wire Whip, and Dough arm. The paddle is used for mixing sweet dough. The wire whip is used for whipping creams. The hook attachment is used for making pastry dough or pie dough.

What is horizontal mixer?

Horizontal mixers are large industrial size machines capable of handling several thousand pounds of dough at a time. They can make specific range of products such as bread dough, pastry dough, and batters. One of the differences of horizontal mixers is the operator can control the dough temperature with great precision because mixer is equipped with water jackets with desired temperature that surround the mixing container

What is a continuous mixer?

In continuous mixer, small amounts of scaled mixers enters the machine continuously at one end and then the ingredients are blended and developed into dough as they move though the machine. The finished dough emerges at the other end of the machine.

What is a mechanical oven?

In mechanical oven, the food is in motion while it bakes, so the item is cooked uniformly. It avoids hot spots. The food rotates throughout the oven. This oven is used in high volume operations

What are the important safety practices for purchasing and handling bake shop equipment?

Never use a piece of equipment until you are thoroughly familiar with its operation and all its features. You must also learn to recognize when a machine is not operating correctly, so you can shut it down immediately and report the malfunction to a supervisor. Be aware that all models are alike. Each manufacturer introduces slight variations on the basic equipment. Each model maybe slightly different, so it is important to study the operating manual supplied with each item or be taught by someone who already knows the item well

What is the difference of spiral mixers?

Spiral mixers are used for baking stiff dough. Most spiral mixers have only two operating speeds. The first speed is used for the first phase of dough mixing when all ingredients are blended. The second speed is used for the ladder phase of the dough development. The second difference is that spiral mixers are fork mixers. Fork mixers have two-pronged fork shaped beater that enters the bowl at a 45 degree angle and is used specifically for bread dough.

What is rack oven?

There are maybe 8 to 25 racks full of sheet pans.

What is deck oven?

There are no racks for holding pans in the deck ovens. The items to be baked can be on sheet pans and directly placed onto the deck ovens. The breads can be directly placed at the bottom of the oven without any pans. The sheets are stacked on top of each other.

What are the principle types of mixers

There are three types of mixers. They are vertical mixer, spiral mixer, and horizontal mixer. Vertical mixers come as small table model and larger floor models. Vertical mixers are used for mixing batters, dough, and wiping creams for baking as well as cooking. Spiral mixer is used for mixing large amounts of dough and heavy batters for breads and bagels. Spiral mixers do not have interchangeable bowls and agitator arms. The agitator arms is in the shape of a spiral and both and bowl and the spiral arm rotates, so that the dough is developed quickly and efficiently.

What are three main varieties of spiral mixers?

There are three varieties of spiral mixers. One is fixed bowl mixers. These mixers have nonremovable bowls. Dough has to be lifted out by hand. The second variety is removable bowl mixers. These mixers have bowls that can be removed from the machine usually by a wheeled trolley and replaced by a new bowl of ingredients wheeled into place as soon as the earlier batch is removed. Tilt mixers have convenience of tilting the machine to conveniently deposit the finished dough onto a tray or another container.

What are four types of ovens basically used in the bakeshops?

They are deck oven, rack oven, mechanical oven, and convection oven.

What are the important sanitation practices for purchasing and handling bake shop equipment?

Thorough cleaning of all equipment is essential. Most large equipment can be partially dissembled for cleaning, so it is up to the operator to learn in detail how is dissemble from a operating manual or from someone who knows the equipment. Always purchase a model that has been tested and endorsed for food safety by recognized agencies. Three prominent agencies are national sanitation foundation (NSF), Canadian Standard Association (CSA), and Underwriters Laboratory (UL)