Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Safety Never use a piece of equipment until you are thoroughly familiar with the operation and all its features. Study the operating manual supplied with each item.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Sanitation When purchasing a piece of equipment look for models that have been tested and certified by recognized agencies. NSF International CSA International Underwriter’s Laboratory

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Mixers Vertical Mixers, planetary mixers, are the most common types used in baking.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Mixers Vertical mixers have 3 main mixing attachments: Paddle for general mixing. Wire whip for beating or whipping. Dough arm or dough hood for mixing and kneading yeast doughs.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Mixers Spiral mixers are designed for doughs and heavy batters and are used primarily for making large quantities of yeast doughs.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Mixers Horizontal Mixers are large, industrial-size mixers capable of handling as much as several thousand pounds of dough at a time.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Dough Fermentation Trough is used to hold mixed yeast doughs during fermentation. Dividers cut scaled pieces of dough into equal portions by means of a die or cutter.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Divider-Rounder divides the dough and then automatically rounds the individual portions.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Dough Sheeter rolls out portions of dough into sheets of uniform thickness.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Molder rolls and forms pieces of bread dough for standard loaves, baguettes, and rolls.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Proofer is a special box in which the ideal conditions for fermenting yeast doughs can be created.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Retarder is a refrigerator that maintains a high level of humidity to prevent the dough from drying out or crusting. Retarder-Proofer is a combination retarder and proofer.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Ovens Deck Oven are so called because the items to be baked are placed directly on the bottom or deck of the oven, no racks.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Ovens Rack Oven is a large oven into which entire racks full of sheet pans can be wheeled for baking.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Ovens Mechanical oven is one in which the food is in motion while it bakes. The most common type is the revolving oven.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Ovens Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Steam-Jacketed Kettle is useful in the bakeshop for making custards, creams, and fillings.

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Fryers are needed in the bakeshop for doughnuts and other fried items.

Barquette Charlotte mold Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Baba Mold Banneton

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Loaf pan Pullman pan Madeleine pan Savarin mold

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Springform pan Tart pan Tube pan

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Blowtorch Bench brush Icing comb

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Cookie cutters and pastry cutters Roller cutter Peel Roller docker

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Rolling Pins Bench scraper Bowl scraper Sieve, drum sieve, or tamis

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Turntable Whips, whisks

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Acetate: A type of clear plastic. Couche: A sheet of heavy linen or canvas, used for supporting certain breads. Hydrometer, sugar densimeter, saccharometer, Baumé hydrometer used to test density of sugar syrups. Ice Cream Freezer

Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Marble Parchment paper, baking paper, silicone paper Rack, cooling Silicone mat Thermometers ChocolateSugar