BAKERY EQUIPMENT
The upper crust P
Specialist bakery equipment is also available on a smaller scale
opular bakery shows on TV have had a huge impact, both in domestic kitchens and commercial ones. But it would be a mistake to think that the rapid increase in bak- ing on the premises in foodservice operations started with Paul Hollywood et al. Long before his soggy bottoms became a staple, all sorts of operations, from restaurants to schools, were busy kneading, proofing and generally being creative with their dough, which is why there’s such a huge range of bakery equipment avail- able to the kitchen brigade.
A key difference compared to standard bakery equipment is that, whereas most large- scale bakeries will require equipment to make large volumes, the foodservice chef is likely to be dealing in smaller amounts and needs greater flexibility – morning goods for guests, afternoon teas for visitors, bread rolls for staff or students. Consequently, the appliances will be on a smaller scale. For example, the planetary mixer is a com- mon bakery tool. The average catering kitchen
VI | The Caterer | 16 November 2018
is unlikely to want, need or have room for a 140-litre floor-standing behemoth. But they’ll still need a planetary mixer – so manufactur- ers offer countertop 10- and 20-litre models, as well as compact floor-standing models. One common kitchen appliance that can be a big help in the pâtisserie section is the combi oven. Its ability to combine humidity and dry heat makes it ideal for a host of baked goods and processes – including proofing.
PAIN: HOW TO IMPROVE WORKFLOW OPTIMISATION In a busy kitchen, it is essential to be able to maximise resources and equipment by ensuring workflow is optimised. And if you expand your
menu by, say, producing baked goods in-house, then chances are you’re trying to fit more equipment into the same amount of space. At the very least, you’ll be having to allow for additions to the daily routines and procedures. This is where workflow optimisation comes in. Most chefs don’t have control of the size and shape of their kitchen, making it harder to set up in a way that enables staff to work efficiently and safely. In order for the operation to run as smoothly as possible, special attention should be paid to the placement of appliances and equipment – each chef has their own way of working and will need their space and a clear passage to their station. Likewise, to keep staff morale high and a kitchen happy, you want a well-oiled machine. In an organised kitchen, stress is lower, with everyone knowing their jobs and more likely to pitch in when extra effort and contributions are required. Plus, with the uncertainty of Brexit looming, the importance of retaining a settled workforce is becoming ever more apparent.
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