Baking Tools

156 products

Commercial baking tools

This is the hand-tool drawer of a working bakery or pastry station: whisks and whips, pastry and basting brushes, cookie and pastry cutters, pie and cake markers, bread lames, whipped cream dispensers and chargers, and culinary torches with butane fuel. You'll also find the silicone baking mats and pan grates that sit alongside them on the bench.

Brands include Browne, Vollrath, Carlisle, Ateco, iSi, Mercer, Chef Master and Iwatani. Browse the rest of the Baking Supplies group for mixing bowls, rolling pins, scrapers and decorating tools.

Types of baking tools

  • Whisks and whips: Browne and Vollrath French and piano whips from 10" to 24" (including Vollrath Jacob's Pride with nylon handles), 40" Browne long-handle and 48" TableCraft and Winco kettle whips for large batches.
  • Pastry and basting brushes: Carlisle Sparta and Galaxy, Browne sealed, Ateco and Vollrath boar bristle brushes, plus silicone brushes from Winco, Dexter and Danesco for egg wash, glazes and butter.
  • Cookie and pastry cutters: Ateco, Gobel and Mercer plain and fluted cutter sets, donut cutters, lattice cutters, pastry wheels, a Browne adjustable 6-wheel dough cutter and pastry blenders.
  • Pie and cake markers: Browne and Rabco aluminum and stainless pie markers and cutters (5 to 12 cuts) and Ateco double-sided cake markers for even portioning.
  • Bread lames: Mercer and Dexter scoring blades for slashing loaves before baking.
  • Whipped cream dispensers and chargers: iSi Gourmet, Profi, Thermo and Nitro whips, Browne aluminum dispensers, and iSi and Mosa N2O chargers.
  • Culinary torches and fuel: Iwatani, Chef Master and Sterno torches with butane canisters for brûlée, meringue and finishing.

What to consider when choosing baking tools

  • Whip style and length: French whips are stiff for heavier batters and sauces; piano whips have finer, more flexible wires for aerating cream and egg whites. Match length to bowl depth; kettle whips are for steam kettles and large pots.
  • Brush bristles: natural boar bristle holds egg wash and glaze well for delicate pastry; silicone is heat-resistant, doesn't shed and is easier to sanitise for basting.
  • Cutter material: stainless cutters give the sharpest edge for laminated dough; nylon cutters are gentler on work surfaces and safer around non-stick.
  • Dispenser use: check whether a whipper is rated for cold only (iSi Profi) or for cold and warm applications (iSi Gourmet, Thermo), and match chargers to the system: N2O for cream, N2 for the Nitro Whip.
  • Torch output and fuel: heavier-duty torches suit frequent brûlée and searing; confirm the torch uses the butane canister type you stock.

FAQ

What's the difference between a French whip and a piano whip?

A French whip has fewer, thicker wires for stirring dense mixtures. A piano whip has more, thinner wires that incorporate air faster, which suits cream, meringue and light batters.

What is a bread lame used for?

It's a razor blade on a handle for scoring dough just before baking, so loaves expand where you want them to and develop a clean ear.

Can I put hot liquids in a whipped cream dispenser?

Only in models rated for warm applications, such as the iSi Gourmet and Thermo whips. Cold-only models like the iSi Profi should not be used with hot fillings.

How do I use a pie marker?

Press it lightly onto the top of a pie or cake to score even portion lines, then cut along the marks for consistent slices.

Prefer to talk it through? Find a Russell Hendrix representative.