Absolute Bakery Essentials

In ancient times, a factory was only as good as its workers.

In modern times, a factory is only as good as its equipment.

The advent of technology and the consequential automation of significant manufacturing processes have made factories and their associated processes dependent on machines and other supplementary equipment required for seamless processes.

The cooking and bakery industry have undergone a revolution by relying heavily on sophisticated equipment to cook identical tasting food without any errors.

Use of machinery and other tools help in accelerated cooking & baking, safe storage, and attractive presentation of food items.

If you ask any baker, they will swear that baking is an art. And just like any other art, you can create masterpieces only with the right tools. The emphasis here is on the “right tools.”

A wide variety of tools and equipment are available in the market.

In this article, we help you pick the right ones for you.

1. Sweet Display Counter

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Visual presentation of food items amounts to 66% of sales. Researchers have found out that two-third of the food purchases are made impulsively. People always buy more than what they intend to, and a sweet display counter helps you sell your products by keeping them in direct line of sight of your customers. The best sweet display counters are the ones that present your food in the best possible light, both literally and figuratively.

2. Commercial Bakery Oven

A Bakery without an oven is like a horse cart without a horse. For something like an oven, which is the backbone of your business, never go for the economical option. For something that will drive the business, go for the best commercial oven for baking cakes, muffins, bread, and other delicacies that require baking.

Go for an oven that offers accurate temperature readings, adjustable temperatures, even heat, and easy cleaning.

3. Cooling Racks

Due to high demand, bakery products are baked daily in enormous quantities. Baked products require cooling down before they can be packed for sale. Without cooling racks, the space required to cool all the products at once would require thrice the current space that bakeries are set up in. Many bakeries choose to use the preparation table, any random table, or even the floor as their cooling rack. Such practices often take up spaces that are required for moving or for prep work.

Having cooling racks not only clear space for moving and prep work but also increase productivity and hence the revenue of your bakery unit.

4. Stainless Steel Table For Food Preparation

Stainless Steel tables occupy the most space inside any kitchen you can possibly find, which tells us a lot about the importance of such tables. Such tables give you ample space for mixing, cutting, and rolling, in addition to giving extra space to store your baking ingredients and equipment.

If not all, most bakeries use stainless steel prep tables for the following three reasons:

The dough doesn’t stick to stainless steel surfaces, making it ideal for kneading, rolling, and preparing the dough.

Easy to clean and sterilise, making it easier to adhere to food and safety standards through kitchen cleanliness.

The steel table is the most used and occupied place in the kitchen; stainless steel provides a sturdy surface.

5. Stand Mixer:

Most bakers do the mixing independently, but for a commercial bakery kitchen that sees endless orders in a day, stand mixers are essential equipment to have. Stand mixers make it possible to mix large batches of batter and dough for cakes and pastries, saving plenty of time and effort. These come with other attachments that let you complete tasks not related to baking.

6. Bakery Proofbox

If you plan on specialising in bread and pastries, a bakery proofbox, also known as a proofing cabinet, is essential for you. It allows you to control aspects such as temperature and humidity within the cabinet, which are the most critical elements for your product’s proofing process. With greater control over your baking process, your dough rises perfectly in a closed environment. A proofing cabinet makes your planning easier through sophisticated expertise.

7. Chiller

A chiller is a must-have piece of equipment in your bakery arsenal. Much like a fridge, a chiller is a cold storage that preserves ingredients such as milk, butter, and cream sensitive to temperature. But unlike many fridges, owing to its stainless steel surface, a chiller can be used for food prep too. By making it easier for you to grab your ingredients while preparing your products, a chiller saves you much-needed space and time.

8. Baking Pans

The size of your baked goods depends mainly on the pan size. The variety of pans that you need depends on the range of products that you intend to offer. The number of pans depends upon the number of sales you make in a single day. But if you run a bakery, a diverse set of pans always comes in handy.

The highly recommended ones are the 8×4 inch loaf pans, cake pans, pie plates, 12-count muffin pans, and several cookie sheets.

  1. Dough Scraper

The dough scraper is the smallest yet the mightiest tool in the kitchen. While it is primarily used for scraping and dividing dough, it also comes in handy to gather up the loose dough, transfer small pieces of dough, cut up large pieces of dough, and clean up. Every baker keeps this mighty tool within arm’s reach when baking.

9. Freezer

A chiller will only go as far as storing cold ingredients and small products. If you plan on selling cakes, cookies, and other products that require mandatory refrigeration on a large scale, getting a freezer makes the utmost sense. These freezers can be actively used to store undecorated and decorated cakes, cookies, cookie dough, and pies.

10. Sinks

Sinks are technically a utility and not equipment. But for bakeries, sinks are no less than equipment due to the crucial nature of their application in bakeries. Your bakery’s kitchen will need three sinks at the least to meet the regulations. It is required for commercial kitchens and bakeries to have one sink for washing and sterilising dishes and other equipment that cannot be washed inside a dishwasher. Other for washing your hands before handling ingredients, and the third sink for mops.


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