Professional Equipment Guide for Pastry Production

Pastry: The Art of Precision

Pastry production requires gram, degree and minute precision. Proper equipment is the artist's pen.

Essentials

• Planet Mixer 20–60 LT
• Spiral Mixer 40 LT
• Convection Steam Oven
• Blast Chiller
• Chocolate Tempering Machine
• Cream Whipper

Refrigeration

Pastry coolers should be drawer + upright dual-zone (+2°C/-25°C). EN 60x40 cm tray standard is essential.