20 Baking Tools and Equipments

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20 baking tools and equipments 

Springform Pans:
Springform pans are used for cheesecakes, streusel-topped cake, delicate tortes, and other cakes that would be damaged by turning them upside down to remove them from the pan

Double Boiler:
A double boiler is a set of two pans nested together, with enough room in the bottom pan for 1 or 2 inches of water. Double boilers are used to cook or heat foods that need gentle heat, such as melting chocolate. The water in the bottom pan is brought to a simmer, and the second pan is set on top

Mixing Bowls
A good set of mixing bowls will be your constant companion while baking, used for mixing, whipping creams or egg whites, preparing ingredients, raising breads, or just storing food in the refrigerator

Measuring spoons
Measuring spoons are used for measuring small amounts of ingredients such as spices, leaveners, and extracts, and very small amounts of liquids. Pour liquids, such as vanilla extract, to the rim of the spoon; level dry ingredients, such as salt or baking soda with a straightedge

Scales:
Professional bakers use scales to weigh ingredients instead of using measuring cups to measure by volume, for the simple reason that weight measurements are more precise and accurate

Spatulas:
Spatulas have many uses including scraping batters down from the sides and bottom of a mixing bowl, spreading fillings, stirring stovetop custards and chocolate while heating, folding lighter ingredients into heavy batters, scrambling eggs, and more.

Whisks:
A wire whisk is another versatile baking tool, used to whisk or stir wet or dry ingredients together, beating egg whites or cream, stirring ingredients as they heat in a saucepan and folding ingredients together

Rolling Pin:
A good rolling pin is essential for rolling pie pastry, sugar cookie dough, and bread dough

Wire Cooling Racks:
Wire cooling racks are a necessity for setting just-out-of-the-oven hot baking pans to cool.

Kitchen Torch:
A small kitchen torch, used with propane, makes creating a caramelized topping on crème brulee. It is also handy for browning meringues and glazing tarts

Flan Rings:
A flan ring is a metal ring with no fluting around the sides, and no bottom. The ring is set on a baking sheet that is lined with parchment paper or a non-stick baking mat, and then filled. The baking sheet serves as the bottom of the pan. Flan rings are used to shape open-faced tarts, pastry shells, and some candies

Muffin Pans and Baking Cups:
Muffin pans are a rectangular metal baking pan with six or twelve cup, used to bake both muffins and cupcakes. Muffin pan sizes are typically mini, standard, and jumbo sized

Jelly Roll Pans:
Jelly roll pans are most often used to make bar cookies, shortbread, sponge cakes, sheet cakes, focaccia breads, and more

Cookie and Baking Sheets:
Cookie sheets are rimless, flat metal sheets, perfectly designed for placing rows of cookies

Loaf Pans: 
Loaf pans are used for most quick bread recipes, such as banana bread and zucchinibread.

Candy Thermometer:
A candy thermometer is very useful for cooking sugar syrups and caramels

Food Processor:
Machine for chopping, dicing, mixing pastry dough, mixing some cookie dough’s, and pureeing fruit.

Ovens
Baking always requires a heat source.

Mixers
Heavy duty table top mixers can knead bread doughs using a hook and whip butter and eggs together with the whisk attachment for flaky cookies. 

Pastry brush
Use these to spread glazes and grease pans

History of Baking
In ancient history, the first evidence of baking occurred when humans took wild grass grains, soaked them in water, and mixed everything together, mashing it into a kind of broth-like paste. The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers, which made bread-making easier, as it could now be made anytime fire...
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