Is there anything more satisfying than the smell of freshly-baked goodies? The combination of sweet and savoury scents emanating from a bakery is enough to make anyone’s taste buds quiver with anticipation. There’s nothing quite like sinking your teeth into a warm, flaky pastry or a soft, crusty loaf of bread, wouldn’t you agree?
If you’re an aspiring baker with dreams of opening up your own shop one day, then you’re going to need more than just a few good recipes. Sure, your cooking skills are well-developed and your baking repertoire is nothing to scoff at, but in order to run a successful bakery, you’re going to need the right tools to pull it off. So, without further ado, let’s dive into the most important baking equipment for commercial use.
What Equipment Is Used in a Bakery?
While certain tools and supplies can be swapped out or downsized depending on the size of your operation and the types of goods you plan on selling, some items are non-negotiable. These tools are the pillars of any bakery and are essential for turning out high-quality products on a consistent basis.
As opposed to purchasing premixed flour from the grocery store, many professional bakeries choose to grind their own. This allows them to control the quality of the flour as well as customise the kinds of blends they use for different recipes.
Most store-bought flour packs contain bleaching agents and other additives that can alter the taste and texture of baked goods, which can ultimately impact your business. By making your own flour, you’re able to avoid these potential problems and produce baked goods that are sure to please your customers.
A quality dough mixer allows bakers to quickly and evenly incorporate all of the ingredients for their doughs, ensuring a consistent texture and preventing any lumps or clumps from forming. This is especially important when making bread and pastries that require a light, delicate batch.
There are two main types of dough mixers: spiral mixers and planetary mixers. Spiral mixers are the most common type used in professional bakeries as they’re more powerful and can handle larger batches of dough. Planetary mixers, on the other hand, are better suited for small-scale operations or home use since they’re less expensive and take up less counter space.
Dough Dividers and Moulders
As the name suggests, dough dividers are used to portion out individual pieces of dough so that they can be shaped and moulded into the desired final product. This is often done by hand for small batches, but for larger quantities, a specialised machine is required to ensure that each piece of dough is an identical size.
Once the dough has been divided, it’s then placed into moulds which give it the desired shape. This could be anything from a traditional round loaf of bread to more intricate pastries and desserts.
Used for depositing batters and other semi-solid ingredients, these machines are essentially large syringes that can be fitted with various nozzle attachments to create different shapes and sizes. The batter is placed into the chamber and then forced out through the nozzle under high pressure, allowing for precise and consistent results.
The size and capabilities of a depositor will vary depending on the needs of your bakery. For example, a small cupcake shop might only require a single nozzle attachment while a larger business might benefit from a machine that has multiple nozzle attachments and can deposit different batters simultaneously.
Cream Whipping Machines
These are used to quickly and easily whip cream, frosting, and other similar ingredients. They come in both handheld and stand mixer models, with the latter being a more common sight among the baking equipment commercial range thanks to their higher power and capacity.
Most models come with a variety of attachments, such as whisks and dough hooks that can be used for different tasks. This versatility makes them an essential tool for any baking business that offers a wide range of goods.
Specifically designed for producing doughnuts, this kind of bakery equipment consists of a large vat of oil that the doughnuts are fried in. The fryer is equipped with a basket that lowers the doughnuts into the oil and dispenses the heat evenly to ensure that they’re thoroughly cooked.
Some fryers also come with built-in timers and temperature controls, which are essential for ensuring that the doughnuts are cooked to perfection every time. Other features to look for include automatic oil filtration and a drainage system to make clean-up quick and easy.
Those who sell cookies as their primary product will need a good cookie machine. They come in both rotary and conveyor belt models, with the latter being more common among commercial industries as they can produce large quantities of cookies in a short period of time.
Both types of machines typically have die plates that determine the shape of the cookie, with popular designs including circles, squares, and even holiday-themed shapes. The dough is placed into the machine where it’s mixed, portioned out, and then cooked to the perfect consistency.
A silo is a large container that’s used to store dry ingredients such as flour, sugar, and grains. They come in a variety of sizes, from small home units that can hold a few kilograms to industrial-sized models that can hold several tonnes.
Most bakeries will need at least one silo to keep their non-perishable components fresh and within easy reach. Some larger businesses might even have a few silos, each of which is dedicated to storing a specific type of ingredient.
Perhaps the fundamental piece of equipment in any bakery, an oven is where all the magic happens. Without it, loaves of bread, cakes, pastries, and other baked goods simply couldn’t exist.
With a few models to choose from, finding the right oven will largely come down to the overall scale and specific needs of your business. For instance, a small cupcake shop might only need a few countertop ovens while a large bakery might require multiple industrial-sized ones.
When all is said and done, the clean-up process is just as important as the baking cycle itself. Knowing which kind of commercial dishwasher is appropriate for your business is essential for keeping your kitchen running smoothly.
The two main types of dishwashers are conveyor and under-counter models. The former is a larger line of machines that can accommodate a high volume of dishes, while the latter is smaller and designed for more compact spaces. No matter which type you choose, be sure to look for features like automatic detergent dispensers and temperature controls to make the process as efficient as possible.
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