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Burkett Restaurant Equipment carries a full selection of bakery equipment and supplies for your business. We specialize in all of the commercial kitchen equipment that your bakery may need. The equipment you bake with matters just as much as the ingredients you use in the quality of your products. Make sure you have all of the right pieces of equipment for every step of your baking process. Everything from the oven that will be the staple of your business to the food storage containers, baking pans, food prep supplies, and other kitchen tools to keep day-to-day operation running smoothly. Whether youre looking to start a bakery or just upgrade your existing equipment, our buyers guide will assist you in finding all of the perfect equipment.
Bakers Scale: A bakers scale or balance beam scale weighs flour, dough, and other kitchen ingredients. Platforms are mounted on each side with a balancing point in the middle. Weights are placed on one side and the ingredients that are being weighed on the other. The scales platforms will evenly balance once the weights are equal. These are the standard scales used in bakeries, but you may also choose from digital or mechanical scale options if you prefer.
Bread Slicer: Take those perfectly baked bread loaves and proportionally slice them to your desired thickness with a bread slicer. A good commercial bread slicer wont rip your bread, but give it a precision cut for serving or bagging. Having a bread slicer can save time as well as perform slicing duties more accurately than cutting it by hand would.
Commercial Sink: After using your flour sifter, dough scraper, mixing bowl, pastry brush, and dough rolling pin; rinse, wash, and sanitize the items with a 3 compartment sink. Standard health codes require any kind of kitchenware to be washed using a 3 compartment sink, so it is likely you will need one in your kitchen. It is also a good idea to have at least one dedicated hand washing sink, as these cannot be used for anything but hand washing according to sanitary regulations. There are also other sink types you may wish to use, such as 1 or 2 compartment sinks, mop sinks, or even a 4 compartment sink where you can let your pans soak before washing.
Dough Press: Pressing redistributes the gas and air cells in the dough. This allows you to press, prep, then bake, and still get a light textured crust. While a dough press may appear to be only for pizza crusts, it can also be a great tool for a bakery. Use a dough press for baking things like a variety of ethnic flatbread, tortillas, and any other dough that you want to be flat and round. Dough presses are great tool for perfectly even dough circles with minimal effort. Dough presses are available in manual and automated control, and a variety of different styles.
Dough Sheeter: A dough sheeter gives you a similar result as a dough press, but a bit thinner. Sheeting will also give you a flatter dough as it becomes more fully degassed. Unless you allow some time for the dough to proof/rise it will tend to be rather flat. This is an ideal choice for many types of flat bread. Dough sheeters are ideal for a variety of products and can be adjusted for different kinds of dough. They can even be used to flatten fondant icing from a ball into a sheet for easy use. If you want a machine that can create flat dough creations quickly and consistently, a dough sheeter machine is for you.
Dough Divider & Dough Rounder: A dough divider separates dough into equal portions for consistent results. Cutting and weighing each individual portion of dough to get a consistent size can be a timely task; a dough divider is there to optimize that process. A dough rounder takes those evenly divided dough pieces and rounds them to your specific size, ensuring a uniform result every time. Many machines include both a divider and rounder function, providing everything you need to have the perfect dough portions in no time.
Dough Moulder: A dough moulder is similar to a dough rounder, in that it properly shapes your dough into the shape you desire. Instead of a round piece of dough, it forms the dough that will be used for pan or loaf-type baking into the proper squared shape before baking. Many dough moulders can customize the exact size of the dough for your preference. These machines are perfect for bakeries that will be producing high volumes of bread loaves, allowing you to keep up with demand and not waste time shaping your dough by hand.
Pastry and Turnover Machine: This bakery machine seals, folds, crimps, and trims dough to create fruit pies, raviolis, pot pies, calzones, empanadas, and more. Pastry and turnover machines are great for making a variety of products by easily changing the dies that create the dough mold. Pastry machines are operated with a simple hand crank, so you can use it anywhere youd like without the need for electricity. If you want to create delicious, filled pastries, a pastry and turnover machine is the perfect way to do so with consistency.
Buying Considerations:
To decide which dough machines are the best choice for your bakery, you should first consider what types of products you will be making. If your bakery focuses more on products like cookies and cakes, it probably wont be necessary to have a dough molder for loaves of bread.
Take a look at your products you plan to sell and think of the steps that it will take to make each one. Will any pieces of dough equipment help this process move faster and more consistently? If so, consider adding it to your equipment lineup. Sometimes it may be easier to simply have your staff do the work manually, but for larger volume bakeries it can be better to automate the process.
If you decide to purchase dough equipment, you should then consider production volume and kitchen space when determining the particular model. Some models are more compact and sit on a countertop, whereas others are larger floor models.
Convection Ovens: Commercial convection ovens are widely used in bakeries. They continuously fan the heated chamber which reduces the likelihood of cold spots. Foods cook faster, at lower temperatures, and with more efficiency than conventional ovens. Stack an additional deck on a full-size convection oven to quickly produce an abundance of bagels, buns, rolls, biscuits, and bread loaves. Half size convection ovens and countertop convection ovens may only accept half size pans or smaller, but maintain the same great qualities of larger models. The versatility offered by a convection oven is its primary selling point, as you can cook just about any type of food in it.
Deck Oven: Commercial deck ovens are essential to the artisan bakery. These ovens require a bit more technique to operate, but offer the highest quality results. Unlike convection ovens, deck ovens use convection heating to directly heat the baking surface. They also utilize radiant heat to ensure the dough is fully heated inside and out. Deck ovens come in various sizes and styles, allowing you to bake multiple products at once. When it comes to making delicious bread products, a deck oven is your best choice.
Combi Oven: Combi ovens cook with hot air (convection cooking), steam, or a combination of the two methods. Bread makers often say that dough rises more evenly with the added humidity of a combi oven versus standard convection ovens. Depending on the model, you can even program the oven to cook with either convection, steam, or both at different points in a cycle. Perfect for a variety of baked goods, a combi oven is a versatile choice for any bakery. If youre looking for a way to bake products quickly without drying them out, the combi oven is what you need.
Proofing Cabinet: Provide a heated and humidified environment for breads to rise. A proofing cabinets will help to control the environment to your exact demands. Regulation of the cabin can result in large quantities of deliciously baked goods with uniform results. You can save space by proofing and baking in the same unit with an oven proofer combo, or have separate units for each. Proofing cabinets come in full and half sized units, and include options such as casters, insulated doors casters, and different pan capacities.
Buying Considerations:
When choosing which baking and proofing equipment to choose for your bakery, you need to look into what baked goods you will offer. A proofer is essential if you are going to make any bread product, you need a good rise. To choose a proofer, figure out the volume you plan to produce along with how much kitchen space you will have.
When it comes to the baking equipment, find the oven style that will fit the best for your products. A convection oven is great for producing almost any bakery product from bread to cake, cooking them quickly and evenly. Deck ovens are the best option for artisanal breads, allowing you to reach that truly crispy crust. Combi ovens can produce almost anything as well, but are the best option when you are trying to retain moisture for your products.
You should also consider size and volume, as well as who will be doing your baking. If your bakery is run only by expert bakers, you can run the equipment manually with little automation. If you are relying on less knowledgeable staff, you may want ovens with automated software that allows you to preprogram bake functions for consistent results.
Dual Zone Bakery Display Case: These bakery display cases are ideal for merchandising your baked goods. A dual zone bakery display case has one side of the unit that's refrigerated to keep dairy-based cakes and pies, such as cheesecake and lemon cream pie fresh. The other side of the unit is non-refrigerated or dry. The dry side is perfect for breads, muffins, cookies, and other baked goods that become too dried out if refrigerated. These items last longer when stored in a regulated environment, instead of just sitting out in the open air.
Refrigerated Bakery Case: Provide wonderful presentation for your cakes, mousses, pies, and other products with a refrigerated bakery case. This style of display case allows your customers to see all that you have to offer while keeping the products safe and fresh.
Dry Bakery Display Case: Merchandise your non-perishable baked goods in a sealed, airtight environment to increase shelf life and sanitation efforts. Dry bakery display cases do not offer any refrigeration, but the sealed environment can still allow the products inside to stay fresh for longer.
Dry Countertop Bakery Display Case: Like a dry bakery display case, a dry countertop bakery display case allows you to merchandise non-perishable baked goods in a protected environment. They do not include any refrigeration, but can still keep products fresh for longer in the sealed environment. These bakery cases are perfect for sitting on your checkout counter or on top of an open display merchandiser, among other locations. Presentation is ideal with these units as they can be placed at eye level to engage customers.
Refrigerated Countertop Display Cases: Similar to a refrigerated bakery display case, a refrigerated countertop display case is great for merchandising pastries, breads, and cakes that need to be kept in a refrigerated environment. Presentation is ideal with these units as they can be placed at eye level to engage customers. Place these display cases on top of any countertop of merchandiser that can hold them to show off all of your delicious baked goods.
Buying Considerations:
Important factors to consider when buying a display case includes what products you are selling, the location you plan to use it in, how much you wish to merchandise at once, and what the rest of the business looks like. You will need to determine if you want a refrigerated, dry, or dual temp display case first and foremost, determined by the holding temperature required for the items you are selling. Some display cases are made for countertops, while others are meant to be stand alone units that form a barrier between the employees and customers for serving behind. You also should consider the look of the bakery before you choose a color. Most display cases come in white, black, or stainless steel, so you should find the color that matches the rest of your equipment or the aesthetic you desire.
Planetary Mixer: These mixers have one motor and a non-rotating bowl. Capacities can range from 5 to 140 quarts. Planetary mixers aid in kneading doughs and mixing foods in a fraction of the time. Industrial mixers are among the most popular for bakeries and pastry shops. Smaller stand mixers are great for smaller batches or operations. The large selection of commercial mixer attachments like dough hooks, wire whips, and dough beaters add to the flexibility of these mixers.
Spiral Mixer: These industrial mixers are large in size and often used by bakers to create artisan breads, bagels, and pizzas. They use one motor to rotate the mixer bowl and another motor to rotate the spiral arm. Spiral mixers are most suited for mixing breads because they keep the dough at a lower temperature, which affects how the yeast activates.
Food Processor: Save your bakery some very labor-intensive handling, chopping, and slicing of tough items, like vegetables, protein, and cheese with a food processors. Although they are made to produce mainly dry foods, some can make items like soups, sauces, dressings, butter, and creams.
Buying Considerations:
Determining which mixer or food processor to buy comes down to a few important factors. The first is what you will be using this mixer for. Planetary mixers are best for the widest variety of uses, as long as you dont need any cutting or chopping applications. If you are making mostly dough products that feature a lot of yeast, you may prefer a spiral mixer. But if you have any form of chopping or cutting needs that you dont wish to do by hand, a food processor is your best option. Another factor to consider is volume. Be sure to find the product that fits the batch sizes you are working with. You may prefer to go a bit bigger just to be safe, but there is no need for a 140 quart mixer if youre only making 40 quart batches. Also consider the features you need. Some models have special features that may make your food prep easier, but if you wont be using them there is no need to spend that extra money. Finally consider where your mixer will be placed. Mixers come in both floor and countertop models, and you will need to be sure you have room in your kitchen for whichever you choose.
Bun Pan Rack: Commonly known as sheet pan racks, bakery carts, or pan racks, bun pan racks allow for cooling, storage, mass preparation, and quick inspection of foods. Simply place the sheet pan onto the rack slides before or after cooking. Bun pan racks have wheels to make it easy to move many pans from the cooler to the prep station to the oven with ease. Not all models are made for refrigerated environments though, so check the specs before buying. You can find sheet pan racks in various styles and sizes to suit different establishments needs.
Sheet Pan Cart: Constant moving of sheet and bun pans can become strenuous. Aid in their quick and efficient movement with a sheet pan cart. These carts are perfect for moving empty sheet racks from the warewashing station to the prep station. They are not intended to be used with pans that have product on them. For that use, a sheet pan rack is preferable.
Choosing the perfect equipment for your bakery can be an overwhelming process, but with the right information, you can make these choices with confidence. Creating the perfect baked goods depends on all of the equipment you use, as much as the ingredients, and Burkett has the right options for your business. Give your bakery the best with the right bakery equipment from Burkett.Choosing the perfect equipment for your bakery can be an overwhelming process, but with the right information, you can make these choices with confidence. Creating the perfect baked goods depends on all of the equipment you use, as much as the ingredients, and Burkett has the right options for your business. Give your bakery the best with the right bakery equipment from Burkett.
Shaping bread dough is my favorite part of the entire sourdough bread-making process. After hours of nurturing a sourdough starter, mixing, and bulk fermentation, its when we get creative and put our hands to work.
The problem is that shaping can be difficult.
If the dough isnt at the right level of strength, is not divided and preshaped correctly, or the motions for shaping are practiced, it can be frustrating. And trust me, Ive been there a few more times than Id like to admit (hello there, unruly oat porridge sourdough).
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This guide to shaping bread dough will help you through this tricky step; it contains my best guides to handling and shaping many of the common, and a few uncommon, bread shapes.
Shaped boule (round).Shaping bread dough is the step in the bread-making process when you physically transform divided and preshaped dough into its final form, with the intention that the form is retained to some degree until the dough is baked.
The bread-making process at a glance.With the style of baking I typically do, shaping is the sixth step in the process, right after dividing and preshaping and right before proofing. The result of shaping is smooth dough with a tight outer skin thats then placed into a proofing basket or bowl for the doughs second (or final) rise.
Before shaping, though, we must first talk about the step before: preshaping.
While not always necessary, I usually preshape my bread and pizza dough.
At the end of bulk fermentation (first rise), we have a large dough thats risen for several hours and is disorderly once tipped out to the work surface. If youre making more than one loaf of bread, this large dough needs to be split (divided) into smaller pieces. In doing so, you end up with shaggy, unorganized bits of dough. To make final shaping easier, preshape those shaggy bits into loose but organized pieces.
These smaller pieces will be smoother, more cohesive, and ready to form into the final shape.
Strictly speaking, shaping bread dough isnt mandatory. Some styles of bread are simply cut and loaded for baking (I see ciabatta as one that has little or no shaping at all). However, shaping allows bakers to form their fermented bread dough into a pleasing final shape.
However, the shape of a baked loaf is more than just how it looks it also has implications on its eating quality and the way the bread might be used. For example, compare the French baguette with a large miche. Both are very different shapes that result in using them for different purposes, but further, the shape affects the characteristics of the bread:
For the type of bread I typically make, the step right before shaping is preshaping, but right before then is bulk fermentationthe doughs first rise. Lets look at each case.
One frequent question I receive is from bakers struggling to get a tight (or taut) outer skin when shaping bread dough. A tight outer skin helps ensure the dough keeps its intended shape all the way to bake time. Further, that tight skin is also smooth, taut, and elastic, which helps it remove cleanly from the proofing basket.
To get a tight outer skin when shaping, be sure the dough:
Once youve shaped your bread dough and it has a smooth outer surface, you can roll the dough in a tray of seeds, grains, or other toppings. If your dough is very dry, it can help to first lay out a towel moistened with water, then, first roll the dough on the towl, then the tray with toppings.
Read through my guide to topping bread dough for topping inspiration (oats, seeds, wheat bran, and more!).
Lets now turn to the actual shaping of bread dough and what forms are available to the baker, starting with my favorite shape, the oval bâtard.
A shaped and baked bâtard (oval), my favorite way to shape bread dough.Im naturally drawn to this shape, and I typically score a long, single slash to bisect the loaf down its central meridian. The way the score peels back, singeing the very edge to a dark brown, and forming a pronounced ear with a spectrum of colors from edge to edgeit gets me every time.
I also simply like the way it slices. Each cut makes a cross-sectional slice thats a little shorter, perfect for making a hearty sandwich.
Read my guide to shaping a batard
A staple shape for any baker, the boule is the simplest form of shaping and a good option when working with doughs that are expected to have a tighter interior crumb (like porridge bread, whole wheat, or those with high mix-in percentages).
I use the same boule shaping method for shaping smaller loaves up to larger loaves, like a sourdough miche.
Read my guide to shaping a boule
Im a big fan of pan loaves; the pans structure lets you push the limits of what a dough can handle (water, mix-ins, enrichments) while almost always guaranteeing success.
Read my guide to shaping pan loaves
Thanks to our smaller oven size and limited proofing options, baguettes are a challenge for the home bread baker. But they also require practice and consistent attention to fermentation, dough strength, shaping, and proofing.
That said, theyre one of my favorite types of bread to make and are worth the effort.
Read my guide to shaping a baguette
You can use your hands to make small, tight rounds when shaping bread dough as a small bun or roll. Alternatively, you can use a bench scraper if the dough is extra soft and tacky. I tend to use my bench scraper more often than not because its easy to push and pull the dough against the work surface with the blade, more easily encouraging a tight skin to form on the exterior of the dough.
I use two methods here, one with only my hands and one with my bench knife.
Read my guide to shaping buns, rolls, and other small pieces of dough
Okay, while not strictly bread dough, Id be remiss if I didnt include a link to my pizza dough shaping guide. Im in a camp that believes pizza is certainly not bread, but I still hold both in equally high regard.
Read my guide to shaping pizza dough
Either your dough is over hydrated, under-strengthened, or over-proofed. In most cases, it is either over-hydrated or under-strengthened. Hold back some of the mixing water next time if you feel the dough is very wet and hard to handle at the end of mixing. If the dough feels weak and fails to smooth and hold its shape by the end of bulk fermentation, mix/knead it longer or add more sets of stretches and folds during bulk fermentation.
When preshaping, I like to use water, but for final shaping, I almost always use flour dont he work surface and my hands to keep everything nonstick. An exception might be a very highly hydrated dough like a pan loaf, where water might make more sense since the dough will be very sticky and wet.
Now that you know everything about shaping bread dough, see the next step in the bread-making process: proofing your bread dough for the best flavor and rise possible.
Finally, if you want to see all the steps to the sourdough bread-making process, read through the Beginners Guide to Sourdough Bread.
If you are looking for more details, kindly visit Loaf Bread Moulder.