The Essential Equipment for Starting Your Own Bakery

industrial bakery equipment

If you have the passion, talent, and experience in baking, opening up your own bakery can be a dream come true. In your own bakery, you get to be as creative as you want to, experiment and come up with your own trademark recipes. Plus, the smells and flavours of your warm bread and pastries will make people happy. And whipping up delicious goods for others can in return contribute to your own happiness. In this day and age when most jobs feel like soulless grinding, having a rewarding profession such as baking can feel like winning the lottery.

However, before you can dedicate yourself to your passion, you will need to take care of some more mundane, but nevertheless important, responsibilities, like gathering all the necessary equipment. But what equipment is used in a bakery? While the type of industrial bakery equipment you will need depends on the type of baked goods you plan to make, there are some must-have appliances that all bakeries should own. Here’s a list of the basic equipment you should get from the start and you can start purchasing additional appliances per need.

Mixer

The first appliance every baker turns to is the mixer. But in a professional environment, not just any mixer can do. What’s more, if you’re going to be making different products, chances are you will need more than one type of mixer. There are two types of commercial-grade mixers – planetary and spiral mixers. Both these mixers are designed for different dough consistencies and different products. For instance, kneading a batch of stiff and thick dough for bread requires a lot more power than mixing batter for a cake.

With that being said, when producing goods that require working with tough dough you will need a spiral mixer which has a lot more motor power. On the other hand, mixing dough with thinner consistency is best reserved for a planetary mixer. What’s more, planetary mixers can be used to whip cream and blend jams, whereas spirals cannot. Considering this, bakeries that aim to offer a wider variety of dough products will benefit from both types of mixers.

Divider and Rounder

Although it’s simple and doesn’t take much effort, dividing and rounding by hand can be time-consuming. And because time is valuable in a bakery where demand is high, it’s recommended to simplify this step with the help of a dough divider and rounder. This is a machine that can perform two different tasks – to divide the dough into equally sized and weighted pieces and then round them into balls which can be more easily worked. Although there are separate dough dividers and dough rounders, purchasing a combined model will help you save space which you can use to introduce some additional industrial bakery equipment.

bakery chef

Dough Sheeter

When making certain baked goods such as pie or trying out delicious recipes with laminated dough, the dough will need to be rolled into sheets. In this case, you will need a dough sheeter. A dough sheeter is essentially an automated rolling pin that’s 100 times faster and more powerful. It takes a ball of dough and stretches it out to the size and thickness you specify. And it’s able to do so in less than a minute compared to using a traditional rolling pin which doesn’t only take up a lot of time but can also be physically exhausting for workers.

Proover

Proofing is crucial both for the flavour and look of the final product. If you put the dough in the oven too early, the flavour of the dough won’t develop as desired. And if you wait too long, the dough will start to collapse and lose its optimal volume, causing different layers to separate and the filling in croissants to leak. Instead of leaving the dough to rise on its own, bakeries can use a commercial proover to speed up the whole process. Additionally, the proover will also allow you to precisely adjust the temperature and humidity levels for the perfect outcome.

bakery equipment industrial

Oven

Once you’re done with mixing, proofing, moulding and sheeting, it’s time for the last step in production – the actual baking. Of all the types of commercial bakery ovens, convection ovens are the most common choice and the least expensive. They can bake a variety of products from large loaves and pies to small cookies and brownies. Convection ovens include internal fans that provide air circulation which helps ensure even browning.

But if you’re an artisan bakery or want to be able to prepare some specific types of European bread, a deck oven might benefit you. These commercial bakery ovens uses stone cooking decks which help bake goods with a distinctive, crispy crust and a soft, creamy inside, similar to the effect a brick oven has. However, compared to a convection oven, a deck oven is bulkier and can take up a large amount of your space, so keep that in mind.

bakery equipment

Display Equipment

And finally, you will also need to purchase appropriate displays. If you think your bakery displays aren’t as important as the equipment in the back, you’re mistaken. What your customers see and smell directly affects what they buy. Statistics show that around 60 % of purchases are based on store design and product displays. With that being said, it’s important to put your best image forward and invest in quality display cases.

In addition to showcasing your range of products, display cases also help keep them fresh for longer and prevent spoilage and contamination. Considering this, you really don’t want to skimp on costs and pick a low-quality display case that can ruin your image.