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Equipment and Smallwares

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
  1. Baker’s or electronic scales
  2. Measuring cups and measuring spoons, assorted sizes
  3. Sieves or strainers
  4. Mixers with 5-quart bowls, three-speed Hobart N50, ten-speed Commercial KitchenAid, or equivalent
  5. Flat beater, dough hook, and wire whip attachments for mixers
  6. Bowl scrapers
  7. Bench scrapers
  8. Dough cutters, 2½" (65 mm) or equivalent
  9. Thermometers: oven, instant-read, candy
  10. Parchment paper
  11. Ovens (conventional, reel, deck, etc.)
  12. Stovetop burners
  13. Half sheet pans
  14. Muffin pans (2½" or 3½"/65 or 90 mm size) and paper liners
  15. Half hotel pans
  16. Silicone (Silpat) pads, to fit half sheet pans
  17. Portion scoops, including #8, #16, and #30
  18. Timers
  19. Rulers
  20. Proof box
  21. Stainless-steel bowls, especially 2- and 4-quart sizes
  22. Mixing spoons, wooden and stainless-steel
  23. Spatulas, heat-resistant silicone, rubber, flexible steel, and offset
  24. Stainless-steel saucepans, heavy, 2 quart
  25. Rolling pins
  26. Knives, assorted serrated, paring, etc.
  27. Plastic wrap
  28. Pastry bags
  29. Pastry tips, plain
  30. Vegetable peelers
  31. Cake pans, 9-inch round
  32. Cutting boards
  33. Plastic teaspoons for tasting
  34. Cups for water
  35. Tape and markers for labeling
  36. Straight-edge
  37. Whisks
  38. Plates, 6-inch, or small bowls
  39. Pastry brushes
  40. Food processors
  41. Wooden picks (for testing)
  42. Height guides
  43. Ceramic custard cups (6 fl. oz./180 ml), or equivalent

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