Confectionery Equipment

Confectionery is a highly specialized discipline that requires the use of appropriate equipment, some of which is not commonly found in pastry kitchens. Precisely what equipment a confectioner requires depends on the size of the operation and the types of confections being produced: a hard-candy operation, for example, requires entirely different facilities and equipment from those needed for making and enrobing ganache centers. The confections made in a hotel’s pastry shop require much different equipment from that used to produce wholesale shell-molded chocolates.