Organizing the work of a confectionery shop from A to Z. Technological equipment of the confectionery shop of upkktey Equipment of the confectionery shop list

(for confectionery flour production, without cream)

Containers for curd mass
Reusable pastry bags //-45;50;59
Tips are straight and carved, D from 5 to 30 mm. p.104
Dryer for bags and tips p.104
Molds for mini-madeleines 40×60 page 191 No. 336017 matfer
Pole cutting set p. 141 Martelato
Grooved, round No. 9
straight line No. 9
Silicone molds “Bears” p. 192
Silicone molds “Chamomile”
Disposable paper heat-resistant capsule molds for cupcakes D 4-4.5
Metal frame 40×60. // 5-6 cm.
Metal sliding frame
Special baking trays with removable side surface
Silicone non-stick mats 59.5×39.5 - 10-15 pcs.
Corner pallet made of plastic and metal, length 29;39 page 124
Biscuit frame 40×60 // 5 mm. p. 254 No. 1 and No. 2 Matfer
Rum-baba molds, silicone with a core or metal, 100 g; 200 gr.
Metal molds for shortbread tartlets, oval, L 2 5×4, round
Metal scrapers, plastic scrapers. Page 122, 123 Martelato
Dough cutter code 141105 page 250, code 141012 page 249
Set of dough cutters, corrugated No. 9, round

Reusable pastry bags, height 45-50-55.
Tips: straight no. 10.15.
Dryer for bags and tips (Martelato catalog p. 3,4,104)
silicone molds 40 by 60:
for mini madeleines SF 032, 4 pcs per sheet (Martelato catalog 26)
bears
bread pan SF 026
sour cream, pizza SF 042, mini SF 47
Disposable paper molds (capsules) for cupcakes, length 4-4.5 cm.
Carved confectionery tip
Sliding rectangular frame for a sheet of 40 by 60 (for the Caribbean Dreams cake) (Martelato p. 23)
For the “Austrian Dessert” cake, a sliding frame or a special baking tray with a removable side surface
Corner pallet made of plastic 29.39 cm and metal 29.5 cm long (catalog from Martelato)
Plastic frame height 4 and 5 mm for biscuit 40 by 60 (catalog from Matfer company)
Electric tartlet maker "Kokmatik"
Forms for Rum Baba for 100g and 200g. , diameter 5-6cm, height 5cm
Metal molds are round, oval for baskets, top 5 cm, bottom 4 cm.
Metal molds with a removable bottom for shortbread pies.
Set of metal and plastic scrapers (Martelato catalog p. 122-123)
Dough cutters (Matfer catalog p. 149-250) No. 141105,141012

Footnotes are given for the catalogs of the companies Matfer and Martelato.

Confectionery equipment, tools according to the practical training program

1.Set of dough cutters, corrugated No. 9, round

straight No. 9 round (Martelato catalog, p. 141)

2. Reusable pastry bags, height 45-50-55.

3. Ends: straight length 10.15.

4.Dryer for bags and tips (Martelato p. 3,4,104)

bread pan SF 026

sour cream, pizza SF 042, mini SF 47

6. Disposable paper molds (capsules) for cupcakes, length 4-4.5 cm.

7.Carved confectionery tip

8. Sliding rectangular frame for a sheet of 40 by 60 (for the Caribbean Dreams cake) (Martelato p. 23)

9.For the “Austrian dessert” cake, a sliding frame or a special baking tray with a removable side surface

11. Plastic frame height 4 and 5 mm for biscuit 40 by 60 (Matfer)

12.Electric tart maker “Kokmatik”

13. Baba rum molds for 100g and 200g. , diameter 5-6cm, height 5cm

14. Round and oval metal molds for baskets, top 5 cm, bottom 4 cm.

15.Metal molds with a removable bottom for shortbread pies.

16.Set of metal and plastic scrapers (Martelato pp. 122-123)

17. Dough cutters (Matfer pp. 149-250) No. 141105,141012

FEATURES OF ORGANIZING PASTRY SHOPS AT DIFFERENT TYPES OF ENTERPRISES

The work of confectionery shops at public catering establishments of various types is built in accordance with the production program. When organizing confectionery shops in restaurants, cafes, canteens and other public catering establishments, it is taken into account that the products of such shops are mainly sold in the enterprise itself. In this regard, the range of flour culinary and confectionery products produced by confectionery shops is determined in accordance with the profile of the enterprise.

For confectionery shops in restaurants and large cafes, separate premises are allocated, with procurement and baking finishing departments. The supply of raw materials is carried out from the restaurant's pantry. There is no special room for the expedition, since finished products from the finishing department are delivered directly for sale. If there is a department for the production of cream products, a separate dishwasher is organized for washing and sterilizing dishes, tools and equipment, and a work area is allocated for washing eggs. In such confectionery shops, equipment is installed for kneading dough, molding products, manufacturing finishing materials, confectionery ovens and cabinets for baking products.

In the assortment of confectionery shops at the canteens flour culinary products predominate yeast dough products- pies, pies, kulebyaki, pies, cheesecakes, donuts. IN restaurants and large cafes along with easy-to-make and inexpensive flour culinary products (pies, pancakes, pancakes), implement complex and expensive confectionery shops products– cakes, pastries, cookies, desserts.

In specialized enterprises (pancake shops, donut shops), the range of products produced by confectionery shops is the main one and is subordinate to the profile of the enterprise. The confectionery shop here serves as a hot shop. Equipment in such workshops includes deep fryers, electric frying pans or special devices.

INVENTORIES.

The correct organization of the technological process for manufacturing confectionery products largely depends on the supply of raw materials to production. In each enterprise, to ensure its uninterrupted operation, the necessary reserves of raw materials are created. The amount of inventory depends on the daily rate of raw material processing and the quantity of raw materials.

Organization of delivery.

Raw materials come from food warehouses or directly from food enterprises (flour mills, dairy plants). Delivery of raw materials is carried out centrally directly by the supplier from trading bases.

To ensure uninterrupted supply between the enterprise and the supplier, it is supply agreement, where the procedure for delivery and acceptance of goods is determined, the form of payment for goods and mutual obligations is established (Civil Code of the Russian Federation). The goods are accompanied by a forwarder.

Reception of raw materials.

Acceptance is carried out by the responsible person (manager).

Upon acceptance you should read:

with accompanying documents
certificates
the availability of raw materials is determined by quantity and quality
condition of the container (integrity of packaging)

If upon acceptance a shortage or surplus of goods is detected, then a note is made in the accompanying documents. The documents are signed by the employee handing over the goods and the one receiving them. Qualitative testing of raw materials is carried out organoleptically. In cases where there is doubt about the quality of the raw material or its compliance with GOST, a sample is taken and sent for laboratory analysis.

Storage of raw materials.

To store the necessary supply of raw materials, special premises are allocated, where refrigerated chambers are equipped for storing perishables and a dry pantry for non-perishable products. Chambers are equipped depending on the type of raw material and the permissible proximity of individual goods. In the rooms where raw materials are stored, a certain temperature and humidity are maintained. The premises must have adequate ventilation.

FACILITY LAYOUT AND EQUIPMENT PLACEMENT

PASTRY SHOP

When planning premises and placing equipment in a confectionery shop, the sequence of operations for manufacturing confectionery products during the technological process must be ensured.

1. In the dough mixing department, raw materials are processed, using: a sifter for flour, and a dough mixing machine for kneading dough.

2. In the dough cutting department, work stations are organized for portioning yeast dough, rolling out puff pastry and shortcrust pastry. They use production tables with scales, a dough divider, a dough sheeter, and mobile shelving. Refrigerator for cooling puff pastry.

3. Semi-finished products are baked in the baking department in ovens, loading and unloading of finished products is carried out using mobile racks; shelving - pins are also used. For cooking fudge and syrups, electric stoves or food boilers are used.

4. For finishing finished products, they provide: production tables with shelves or a sink, scales and racks for finished products.

5. For washing dishes and equipment, there is a washing room with washing baths and racks for storing clean dishes and tools.

6. A separate washing area is provided for washing expedition containers.

7. The expedition is equipped with a refrigerated cabinet (chamber) for storing cream products, weighing scales and shelving.

8. Separate rooms are allocated for the preparation of cream products: procurement - preparation of semi-finished products, finishing - final design of products. Workplaces are organized in accordance with sanitary standards. Separate washing bath for eggs, ovoscope. Washing bath for dishes, equipment, tools. Sterilizer for pastry bags. In confectionery production there is a pantry with a daily supply of products.

THE TECHNOLOGICAL PROCESS OF MANUFACTURING FLOUR CONFECTIONERY PRODUCTS CONSISTS OF THE FOLLOWING STAGES:

STORAGE AND PREPARATION OF RAW MATERIALS (SIFTING FLOUR, PREPARING EGGS);
PREPARATION AND KNEADING DOUGH;
CUTTING THE DOUGH AND ITS PORTIONING;
MOLDING OF PRODUCTS;
PROOFING, BAKING AND COOLING PRODUCTS;
PREPARATION OF FINISHING SEMI-FINISHED PRODUCTS (CREAMS, SYRUPS, SWANTS);
FINISHING OF PRODUCTS.

HIGH CAPACITY PASTRY SHOPS PROVIDE THE FOLLOWING PREMISES:

PANTRY AND REFRIGERATION CHAMBER FOR 24-hour food storage
ROOM FOR EGGS PROCESSING
ROOMS FOR SIFTING FLOUR, KNEADING AND FERMENTATION OF DOUGH, CUTTING, PROOFING AND BAKING CONFECTIONERY PRODUCTS, PREPARATION OF FINISHING SEMI-FINISHED PRODUCTS, FINISHING OF CONFECTIONERY PRODUCTS
WASHING DISHES, INVENTORY CONTAINERS
PANTRY AND COOLING CHAMBER FOR READY CONFECTIONERY PRODUCTS
SHOP HEAD'S ROOM
EXPEDITION

PASTRY SHOP INVENTORY:

SITTING FOR SIFFTING FLOUR AND POWDER
PASTRY TIPS WITH BAG FOR DECORATING PRODUCTS WITH CREAM
WHISKING WHISKS
ROLLING ROLLERS FOR ROLLING DOUGH
DOUGH ROLLING ROLLERS FOR CUTTING DOUGH INTO Ribbons OF A CERTAIN WIDTH
CUTTER FOR DOUGH
METAL AND WOODEN BLADES, CURB
KNIVES - DIFFERENT PURPOSE AND SIZES
Watering can for impregnation of confectionery products
BRUSHING BRUSHES FOR PASTRY PRODUCTS
MORTAR AND PESTLE
RING FOR ROUND CAKES
TEMPLATE FOR DIVIDING THE CAKE INTO 10 SERVINGS
DOUBLE-SIDED AND THREE-SIDE SIDE PASTRY SHEETS
BATTINGS
PASTRY FORMS
TART PLATES
PASTRY TONGS

CHARACTERISTICS OF WORKPLACES

Proper organization of workplaces is of great importance for the successful operation of a confectionery shop. Rational organization of each workplace allows for the most efficient use

pastry chef time
increase worker productivity
improve the processing of raw materials and the quality of manufactured products
improve the level of service

WORKPLACE FOR SIFTING FLOUR

In the dough mixing department of the confectionery shop, a workplace for sifting flour is organized, which should be located away from work areas so that the finished products do not become dusty with flour. For large volumes of work, a special room is allocated for this purpose. At the workplace, a sifting machine, a container for flour, a tray for a bag of flour, and scoops for flour are installed.

WORKPLACE FOR PREPARING PRODUCTS

In the same department, a workplace for preparing products is equipped:

bulkheads of raisins, dried apricots
preparing solutions of salt and sugar of a certain concentration
preparation of nuts, chocolate

To perform these operations, the workplace must have a production table, a sink with cold and hot water supply, containers for salt, sugar, cinnamon, nuts and trays, inventory, scoops for each product and tools.

WORKPLACE FOR PREPARING DOUGH

Workplace for preparing yeast dough - a dough mixing machine, a boiler, a production table with a washing bath, and scales.

To prepare biscuit dough and choux pastry, use a beater, production tables, baking trays or baking dishes; for choux pastry, an electric stove, pastry sheets and pastry bags are needed.

Puff pastry and shortcrust pastry are prepared on production tables with a special polycarbonate coating or with a cooled surface. The table is also a refrigerator; at the bottom there is a compartment for cooling puff pastry. A shelf is installed above the production table for storing baking powder, spices, food acids, and herbs.

WORKPLACE FOR DOSING,

ROLLING DOUGH AND FORMING PRODUCTS

Dividing the yeast dough into pieces of a certain weight from 50 to 125 g is done by dough dividing machines or manually. A production table, scales, a container with flour and a mobile bowl with dough, and tools are installed at the workplace.

An example is how the preparation of pies from yeast dough with filling is organized at the workplace.

SEQUENCE OF OPERATIONS:

dividing the dough into pieces of the required weight - weighing on scales
rolling pieces of dough into ball shapes and proofing them for 5 minutes
rolling out the dough by hand with a rolling pin into a flat cake 5-8mm thick
filling dosage 20-25 g manually or from a pastry bag
molding the pies, the edges of the cake are coated and tightly connected
place the products on a pastry sheet with the seam down, at the same time giving an oblong shape
proofing of pies takes place on racks or in proofing cabinets

WORKPLACE FOR ROLLING OUT PASTRY OR

SHORT DOUGH

The workplace is equipped with a dough sheeter, a production table, tools, and a container with flour. A refrigerator is required to cool the butter and dough. In workshops with a small volume of work, the dough sheeter can be replaced with a manual device for rolling out dough fixed on the production table.

WORKPLACES FOR PREPARING MINT MEATS,

FILLINGS AND LIPSTICK

The workplace is equipped in the blank department. The equipment requires the presence of a production table, a cleaning machine, a meat grinder, and a universal drive with a set of replaceable mechanisms.

The fondant is prepared on the stove in cauldrons with a spherical bottom, in which the product is kneaded and whipped. The stove burners must be specially prepared for the installation of such boilers. Boilers with lipstick for uniform heating and storage are installed in a steam metal bath. The syrup for making the cream is boiled in tipping kettles. To cool the syrup, cold water is passed into the steam-water jacket.

WORKPLACE FOR BAKING PRODUCTS

For baking products from yeast, puff pastry, biscuit and other types of dough, a special room is allocated with separate workstations for baking pies and cookies. Confectionery ovens are used for baking. Some semi-finished products are greased with yolk or lezon before baking, so there must be a production table at the workplace.

WORKPLACE FOR FRYING PIES, DONUTS, BRUGS

The workplace is equipped with electric frying pans, deep fryers, and local ventilation is provided above them.

WORKPLACE FOR PREPARING PRODUCTS WITH CREAM

In large confectionery productions, a special department is organized for the preparation of cream products, consisting of preparation and finishing rooms. Equipment: beaters, refrigerated cabinets, production tables, scales. For one pastry chef, the workplace is at least 1.5 m2. Shop workers use various devices for cutting and moistening sponge cakes and decorating cakes. For layering and cutting semi-finished products from biscuit, puff pastry and shortbread dough, disc cutters, a knife-saw, and measuring plates are used. Layers of sponge cakes and pastries are soaked in syrup using a special watering can. This speeds up the work process and promotes uniform wetting of the product surface. At the workplace organized for finishing cakes and pastries with cream and other components, a table with a refrigerated cabinet is installed. Confectioners decorate products by applying designs using pastry bags with various tips and pastry combs.

Fragrant pastries, original desserts, beautiful cakes and pastries - such an assortment will attract new customers, delight regular customers, and contribute to the positive image of the establishment. Today, the competition among bakeries and mini-workshops is so great that those who combine quality, efficiency, create unique offers and optimize production become successful.

The right one will create comfortable conditions for employees, help optimize working time, and simplify the process of preparing sweet masterpieces.

The production of confectionery products consists of cycles, according to which the premises are planned and equipped. Let's go in order.

Food storage

Raw materials for future sweets must be stored under appropriate conditions. The first room of the workshop is a storage room, which is equipped with the following equipment:

chest freezers
stainless steel shelving
refrigerated cabinets

Egg processing

Eggs are the basis of many types of dough and creams. Their correct processing is the key to a safe finished product and the health of your customers. This requires a separate workspace. To wash eggs, you need a washing bath with 4 sections (for soaking, processing in a soda ash solution, disinfection, rinsing).

Kneading dough

If you have large production capacities, then it would be correct to allocate a separate room for sifting flour. In small bakeries this is allowed arrangement of equipment in the confectionery shop so that sifting of flour occurs in the dough mixing department, but away from other workplaces.

At the kneading site use:

Planetary mixers for biscuit dough;
Small dough mixers with a bowl with a volume of 15 liters or more;
Dough mixers with bowl capacity up to 80 liters;
Dough mixers with a rolling bowl for large-scale production.

Cutting and portioning dough

At this stage, the optimal combination of human and machine labor is important. The result of good work is beautiful products, equal in weight, and attractive in shape.

The following equipment for the confectionery shop is installed at this site:

Dough sheeter for rolling out yeast, shortbread, puff pastry;
Dough divider for forming uniform buns and pies;
Industrial tables with wooden top;
Table scales for determining the mass of workpieces;
Confectionery pins for transporting formed products to the proofing and baking area.

Proofing, baking and cooling products

Thermal equipment for a confectionery shop may differ in performance and functionality. Depending on the production program, the enterprise establishes:

Proofing chambers for products made from yeast dough. Today, the Ukrainian market offers proofing products of domestic and foreign production. .
Convection ovens for baking small-piece products, biscuits, cake layers.
Hearth ovens for bread.
Rotary ovens for the production of large volumes of various products (biscuits, butter products).

Thermal equipment is placed in a row, with exhaust hoods installed above it. Modern ovens with programming capabilities, automatic washing, and touch controls make it possible to reduce manual labor, while increasing the quality and cost of manufactured products.

Preparation of creams

Creams, as well as jellies, sweets and other syrups are prepared in a room where cutting, portioning and baking of products takes place.

To prepare the fillings you need:

Production tables
Plates
Marble top tables
Planetary mixers

Racks and refrigeration chambers are used to store finished products.

Washing dishes

The washing department is equipped with two or three-section baths for washing and rinsing dishes and equipment. For more efficient and high-quality washing, it is advisable to install a dome dishwasher.

Don't forget about inventory

Professional equipment for a confectionery shop- only half the success. High-quality baking is only possible using:

Smooth, perforated and baguette baking sheets,
Bread molds for standard and original varieties of bread,
Confectionery molds for cakes and cookies of all kinds,
Silicone molds for muffins, cupcakes, cookies,
Silicone baking mats,
Special knives, scrapers, gloves.

A confectionery shop has its own format for each owner: for some it is a large enterprise that supplies an entire region or town with baked goods, for others it is a small bakery with a sales point, for others it is a mini-bakery at a supermarket or restaurant.

In each case, the selection and arrangement of equipment for a confectionery shop has its own characteristics. Have you already decided what you need or still have many questions? In any case, call Kitchen Academy!

The confectionery shop occupies a special place in public catering establishments. He works independently and produces products that he sells in the halls of the enterprise, culinary stores, buffets, retail stores, etc.

Confectionery shops in the public catering system can be classified according to two criteria:

– production capacity;

– range of products.

Depending on the capacity of the workshop there may be:

– low power (up to 12 thousand products per shift);

– average capacity (from 12 thousand to 20 thousand products per shift);

– high capacity (more than 20 thousand products per shift).

Based on the range of products produced, the following workshops are distinguished:

– a wide range of confectionery products made from all types of dough (yeast, biscuit, puff pastry, custard, shortbread, etc.), including products with cream;

– confectionery products made from one or two types of dough (in such workshops, due to sanitary and technological conditions, the production of products with cream may not be possible).

The production program of a confectionery shop is drawn up on the basis of requests from pre-production catering establishments, confectionery shops, etc. and is expressed in the form of an order. An order is drawn up for the entire workshop or for each team specializing in the production of certain products.

Organization of production sites and workplaces

A workplace, in relation to a confectionery shop, is a separate room or section of production space assigned to one employee or group of employees.

Depending on the capacity of the workshop and the product range, the following workplaces can be organized:

– for processing eggs;

– for sifting flour;

– for the preparation of other types of raw materials;

– for kneading yeast, puff pastry, shortbread dough;

– for preparing biscuit and choux pastry;

– for cutting products from yeast and shortbread dough;

– for cutting puff pastry products;

– for cutting products from biscuit and choux pastry;

– for baking products;

– for the preparation of finishing semi-finished products;

– for finishing products;

– for washing equipment and containers.

At the workplace for processing eggs, a production table with an ovoscope for checking the quality of eggs, 4 baths for their sanitary processing, and a stock tray are installed. The equipment used is lattice metal baskets and hair brushes. In large workshops, a room for breaking eggs may be allocated, where a Panfilov device (a device for separating the yolk and white) is installed.

Sifting of flour is carried out in a separate room or pantry for a daily supply of raw materials next to the dough kneading department. At this workplace, depending on the capacity of the workshop, a small-sized vibrating sieve is installed; a screening machine or a replaceable mechanism powered by a universal drive. To collect sifted flour, use polyethylene tanks or mobile bowls. A stock rack is installed for bags of flour.

The workplace for the preparation of other types of raw materials is equipped with a stock rack and a rack for storing raw materials, a production table, a bathroom with hot and cold water supply, and a refrigeration cabinet. The diverse nature of the work performed at this place requires the following equipment and tools: a metal screen, a colander, strainers, skimmers, sieves with cells of various sizes, nut grinders, mills, scales, measuring utensils, etc.

Workstations for preparing yeast, puff pastry, shortbread dough can be combined, dough mixing machines are installed, for kneading shortbread dough - whipping machines, a production sink, a production table (if there is no room for preparing products). After kneading the yeast dough, its maturation is ensured: the bowls are moved closer to the baking cabinets or a room is equipped for proofing the dough (T = 30-35 ° C, humidity 85-90%).

The peculiarities of preparing biscuit and choux pastry determine the heat treatment of mixtures and the beating of masses of different compositions. Therefore, at the workplace for preparing these types of dough, an electric stove and whipping machines are installed. To prepare choux pastry, it is advisable to use a universal pastry machine, where the dough is brewed in a digester, then poured into the containers of the machine for cooling to a temperature of 65-70 ° C and in the same container, after adding eggs, mixed with a hook-shaped beater.

The workplace for cutting yeast and shortbread dough is equipped with production tables with a wooden covering and drawers for equipment, mobile shelving; table scales. To speed up the portioning of yeast dough, manual dough dividers are used. Products made from shortcrust pastry are formed using shaped grooves.

At the workplace for cutting and forming puff pastry products, production tables with a wooden covering, dough sheeters, a refrigeration cabinet, and mobile shelving are installed. Instead of a pastry table, a refrigerated table can be used.

At the workplace for cutting and shaping biscuit and choux pastry dough, pastry tables and mobile shelving are installed. In large confectionery shops, a depositor is used to deposit “Boucher” type cakes, and an MTO machine is used to deposit choux dough pieces.

In the area for baking products from various types of dough, they install baking cabinets, combi ovens, racks for proofing workpieces and cooling finished products, and a production table on which sheets with products are laid for lubricating them with leison.

In the preparation area for finishing semi-finished products, whipping machines, a universal drive, a production table, an electric stove, a washing bath and a rack for preparing syrups and fudge are installed; a universal confectionery machine MKU-40 can be used.

For the preparation of creams, a separate room can be allocated where whipping machines, refrigeration cabinets, production tables and shelving are installed.

The area for finishing products is equipped with pastry tables, mobile shelving, refrigerated cabinets (or refrigerated tables).

In the washing department of the confectionery shop, a washing bath with 2-3 compartments and racks are installed.

An example of equipment arrangement indicating workplaces is given in Appendices K, L.

Labor organization of workshop workers

The management of the confectionery shop is carried out by the head of the shop. Three teams can be organized in a confectionery shop. The first prepares bakery products, the second prepares pastries, and the third prepares cakes.

The confectionery brigade includes confectioners of 5, 4, 3 categories; bakers belong to a separate brigade.

Confectioners of the 5th category are engaged in the production of figured custom-made cakes and pastries, and provide their artistic decoration. Confectioners of the 4th category make cupcakes, rolls, premium cookies, layer cakes and pastries, decorations for cakes, and decorate products. Confectioners of the 3rd category make simple cakes, pastries and other piece goods, knead dough, prepare creams, fillings, decorate cakes and pastries with chocolate, fondant, and fruit. The baker's responsibilities include baking products, sifting flour, kneading and cutting yeast dough, whipping creams, boiling syrups, and glazing products.

Gingerbread cookies and cookies, buns and cakes, macaroons and cupcakes, muffins and donuts, eclairs and croissants... A knowledgeable cook or an experienced sweet lover can easily continue this list. Confectionery products are indeed in good demand among buyers. If the attractive appearance is complemented by excellent taste, its popularity increases significantly. Not the least role in the overall success of a confectionery shop belongs to the competent selection of equipment.

The profession of a pastry chef has been considered honorable at all times. For example, in France in the 18th century, to learn this craft it was necessary to be able to draw and sculpt, and attend classes in drawing, architecture and art history.

Equipment for a confectionery shop

The set of required equipment for a confectionery shop, of course, depends on the volume of production and the goals set, but a certain standard list or the required minimum still exists. It will be discussed below.

Flour sifter

A flour sifter is necessary in a confectionery shop for two reasons:

1. To remove foreign impurities from flour. They definitely will not improve the taste of the final product.

2. To loosen and enrich flour with oxygen. Being packaged for a long time, it becomes heavily compressed and ceases to be saturated with oxygen. Leavening and aeration are necessary to obtain a fluffier and softer dough.

As the name suggests, it is used for kneading dough. Such devices differ in power, bowl volume (dough container) and type of working element. The latter can be S- and Z-shaped. S-shaped or otherwise spiral dough mixers are optimal for preparing puff pastry, unleavened dough or yeast dough. Z-shaped ones are better for getting a very stiff dough. They are used in the preparation of cookies, noodles, pasties or dumplings. For various models of dough mixers, both the working element and the bowl, or only one of these elements, can rotate around its own axis.

Allows you to obtain layers of dough of a given thickness. Such equipment can be desktop or floor-standing. Both options are suitable for use in bakeries, pizzerias, dumpling shops, cafes, restaurants and confectionery shops. The type of dough sheeter you choose depends on the room in which you will be placing it. Currently produced dough sheeters are designed to work with different types of dough. So, to make dumplings or pasties you will need equipment with a powerful engine that can handle tough dough. Some car models are equipped with reversible engines. They are optimal for working with puff pastry. In addition, dough sheeters differ in the control system (mechanical, electromechanical or sensor), the degree of automation (mechanical, semi-automatic or automatic) and the maximum dimensions of the resulting layers.

Mixer

Another convenient tool for the pastry shop is a planetary mixer. It received this name due to the similarity of the nature of the movement of its working body and the planets in star systems. It is known that planets simultaneously rotate around a star and its own axis. By analogy with this, the mixer attachment also participates in two movements simultaneously: around the axis of the bowl and its own. The bowl itself remains motionless.

The main advantage of a planetary mixer is its versatility. The device is suitable not only for kneading dough, but also for preparing mousses, sauces, mayonnaise, creams, cream, meringues, soufflés and more. It is equipped with several types of attachments (whisk, spatula and hook) and can work with mixtures of different viscosities. Tabletop and floor-standing models of mixers with different capacities are available.

Proofing is the process of fermenting yeast dough before baking. For it to occur, certain conditions are required: temperature up to +38 ° C and humidity 75–85%. During fermentation, the dough is saturated with carbon dioxide, becomes looser, airier and increases in size. Proofing is one of the most important stages in the preparation of baked goods. To carry it out, proofers are used. All of them, regardless of size, are equipped with temperature and humidity control systems.

Bake

The oven can be called the main element in a set of equipment for a confectionery shop. Most often, convection models are used in practice. Their distinctive feature is the presence of circulation fans in the design. They ensure fast and uniform heat distribution in the working chamber. As a result, product preparation time is reduced by approximately 25%. All stove models are equipped with a steam humidification system. Together with uniform airflow, this allows you to get a glossy crispy crust on the surface of baked goods.

Another popular type of ovens is hearth or deck ovens. The number of hearths for different models can vary from one to four. Each of the tiers is equipped with electric heating elements or gas burners for uniform heat distribution. Some models are equipped with steam humidifiers to maintain a given microclimate. A distinctive feature of multi-tier deck ovens is the ability to independently control the operating mode of each section separately. This allows you to bake completely different products at the same time.

Syringe dispenser

The dispenser syringe is used in the preparation of croissants, muffins, custard cakes, eclairs and other confectionery products. It is used to dispense and extrude jams, fillings and creams. Various models of such equipment can operate in manual or automatic mode. They can be piston, gear or screw.

Trolleys

Carts have a multi-level structure and are often called bakery racks or studs. They are used for moving and storing trays with semi-finished or finished confectionery products. Carts are very convenient in terms of saving work space.

Baking trays

Baking trays are another necessary accessory for a pastry shop. They differ in size, depth and shape of the side, material of manufacture, and may have a non-stick coating and perforation. Thick-bottomed baking sheets ensure more even temperature distribution. Some models are equipped with handles for easy movement. Most often, such products are made of stainless steel or food grade aluminum. These materials are resistant to aggressive environments, corrosion and temperature changes.

Conclusion

To the above list you can add tables, shelving, various baking equipment, refrigerators and freezers, but they rather refer to additional equipment. Another point to remember is the importance of the human factor. No amount of equipment, even the most modern, can replace a real master pastry chef. Qualified personnel are the basis of a successful and prosperous confectionery shop.

One of the most famous confectioners is the Belgian Pierre Marcolini. In his homeland he is called the wizard of taste and the master of chocolate. In some types of his sweets, Marcolini uses completely unexpected fillings: for example, with the addition of flowers from tropical plants, which bring a person into a state of mild euphoria.

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