Opening your own bakery may be a lucrative venture if you love baking. This is much more true when people love what you bake. Starting a bakery business can be fun but it is not that easy. One of the first things to consider is the bakery equipment.
Table of Contents
Oven
There can be no bakery without an oven. It is the most crucial equipment you must have on your list. Do not settle for low-quality ovens. It would be best to invest in a high-quality, airtight oven. A reliable oven is true to temperature, it bakes at the temperature you set. This kind of oven will let you save time and energy. An unreliable oven will let you keep on checking on your pastries and adjust your baking times. Some bakers prefer a gas oven to an electric oven. It would be better to have a stove and oven combination if you are unable to come up with a decision. It offers more versatility. If you have no need for a range then you can opt for a wall oven.
Food processor
It can be very tiring to crush nuts or shave chocolate by hand. A food processor takes only several seconds to finish these tasks. You can then spend the time you saved on other things. The sharp blades can also cut butter into a dough. Its absolute precision will ensure the quality of your baked pastries. Plus, it will not melt as you cut through the dough.
Racks
An efficient bakery must have not only one but several racks. You can cool your finished products on the racks as you display them. Mobile racks are the best option if you need to move the racks around. It is ideal if you have limited space. If you have a limited budget then you can go for a simple multi-shelf that is stationary.
Mixer
Stand mixers and hand mixers are also necessary for a bakery. Getting a floor mixer from Schaumburg Specialties is ideal if you have plenty of space. It can make larger batches of dough at once. There should at least be one hand mixer in your bakery. It will be for your meringues, creams, and sauces to top your finished pastries.
Baking pan
It is crucial to have enough of each pan type to ensure you can accommodate order volumes. Most bakeries have more baking pans than they need. The dough can be very unpredictable at times. Having extra pans will not hurt.