tailieunhanh - Lecture Professional baking (6/E): Chapter 3 - Gisslen

Today, many forms of technology are available to assist suppliers and buyers transact effectively with each other. Those who decide to use these tools can considerably streamline the cycle of purchasing, distribution, receiving, storage, issuing, and product usage. Many of these tools are becoming a vital part of the procurement process. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Baking and Pastry Equipment 3 Equipment Safety and Sanitation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Safety Never use a piece of equipment until you are thoroughly familiar with the operation and all its features. Study the operating manual supplied with each item. Baking and Pastry Equipment Equipment Safety and Sanitation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Sanitation When purchasing a piece of equipment look for models that have been tested and certified by recognized agencies. NSF International CSA International Underwriter’s Laboratory Baking and Pastry Equipment Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Mixers Vertical Mixers, planetary mixers, are the most common types used in baking. Courtesy of Hobart Corporation Baking and Pastry Equipment Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Baking and Pastry Equipment 3 Equipment Safety and Sanitation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Safety Never use a piece of equipment until you are thoroughly familiar with the operation and all its features. Study the operating manual supplied with each item. Baking and Pastry Equipment Equipment Safety and Sanitation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Sanitation When purchasing a piece of equipment look for models that have been tested and certified by recognized agencies. NSF International CSA International Underwriter’s Laboratory Baking and Pastry Equipment Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Mixers Vertical Mixers, planetary mixers, are the most common types used in baking. Courtesy of Hobart Corporation Baking and Pastry Equipment Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Mixers Vertical mixers have 3 main mixing attachments: Paddle for general mixing. Wire whip for beating or whipping. Dough arm or dough hood for mixing and kneading yeast doughs. Courtesy of Hobart Corporation Baking and Pastry Equipment Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Mixers Spiral mixers are designed for doughs and heavy batters and are used primarily for making large quantities of yeast doughs. Courtesy of TMB Baking, Inc. Baking and Pastry Equipment Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Mixers Horizontal Mixers are large, industrial-size mixers capable of handling as much as several thousand pounds of dough at a time. Courtesy of The Peerless Group. Baking and Pastry Equipment Large Equipment Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 3 Dough-Handling Equipment Dough Fermentation Trough is used to hold mixed yeast doughs during .