Miscellaneous Tools and Equipment

Acetate.

A type of clear plastic. Acetate strips are used for lining charlotte molds in the production of certain cakes, pastries, and refrigerated desserts. For retail display, the strips can be left on after the charlotte rings are removed to support the dessert while displaying the layers. Acetate sheets are most often used in decorative chocolate work, as illustrated in chapter 24.

Couche.

A sheet of heavy linen or canvas, used for supporting certain breads, such as baguettes, as they are proofed. The cloth is placed on a sheet pan and pleated to form troughs to hold the loaves so they can proof without spreading.

Hydrometer.

Also called a sugar densimeter, saccharometer, and Baumé hydrometer. Used to test the density of sugar syrups. (Sometimes called a thermometer, but this is inaccurate because it doesn’t measure temperature.) It is a glass tube that is weighted at one end. It is floated in the solution to be tested, and because it floats higher in denser solutions, the density can be read off the scale marked along the length of the tube at the point where the surface of the liquid meets the tube.

Ice cream freezer.

Machine for churning and freezing ice creams and sorbets. It consists of a large refrigerated canister or container with a paddle, called a dasher, that rotates inside. The ice cream or sorbet mix freezes against the walls of the canister but is continually scraped off and remixed to prevent the formation of ice crystals. Unlike home models, which depend on a salted ice water mixture to create freezing temperatures, commercial ice cream freezers contain a built-in electrically operated freezing unit.

Marble.

A stone material used for tabletop or work surfaces in pastry shops. The hard, cool surface of marble is ideal for working with pastry doughs as well as for tempering chocolate and for some decorative work, such as pastillage. Marble slabs may be installed on top of under-the-counter refrigerated storage boxes. This keeps the marble cool even in warm weather.

Parchment paper.

Also called baking paper or silicone paper, this is a sheet of treated nonstick paper sized to fit standard sheet pans. When used to line pans, parchment eliminates the need for greasing the pans. Also used to make piping cones for decorative work. (See chapter 17.)

Rack, cooling.

A wire rack used to hold baked goods while cooling. The rack allows air circulation around the items.

Silicone mat.

Flexible fiberglass mat coated with nonstick silicone, used to line baking sheets. Available to fit full and half-size sheet pans. Also used in sugar work (see chapter 26). The mats withstand temperatures up to about 480°F(250°C) and can be reused indefinitely if well cared for and not folded or creased. There are several manufacturers of silicone mats, but they are often known by one brand name, Silpat.

Thermometers.

Thermometers have many uses in the bakery, and there are many types of specialized thermometers. The sugar thermometer, also called a candy thermometer, is one of the most important. It is used for measuring the temperature, and hence the concentration, of boiling sugar syrups. The chocolate thermometer is used for tempering chocolate. Other thermometers measure the temperature of bread doughs, frying fat, and the interiors of ovens, refrigerators, and freezers (to check the accuracy of the equipment’s thermostat).