Tools & accessories

Good baking tools often decide whether a cake stands straight, a dough is handled cleanly and couverture is tempered correctly. Under ‘Tools & accessories’ you will find more than 700 items that pastry chefs and bakers use every day, from dough scrapers to infrared thermometers. Here is an overview to help you find the right one quickly.

Which baking tools do we stock?

• Building cakes: white cake boards from Ø 12 to 28 cm, acetate strips 4, 10 and 20 cm high, cake collar film, turntables, smoothers and cake dividers – much of it under acetate strips & cake boards.
• Measuring and tempering: digital and probe thermometers, a sugar thermometer, infrared thermometers for chocolate and a digital precision scale up to 100 g; the thermometers are gathered under thermometers & blowtorch.
• Working dough: dough scrapers, metal bench scrapers, rubber spatulas, a Danish dough whisk, a one-handed flour sifter, a 5-wheel dough cutter, a croissant cutter, baker's lames and professional rolling guides – see dough scrapers & bowl scrapers.
• Decorating and modelling: angled palette knives, fondant smoothers, a modelling tool set, tweezers, silicone embossers and pastry brushes. Piping bags, paper cones and nozzles come in a wide range under piping nozzles & piping bags.
• For chocolate work: dipping forks, a marble slab, a heat gun for chocolate, a grater for chocolate shavings and a stainless steel rack.
• Baking, cooling, transporting: reusable baking sheets, cooling racks, a bread stone with pizza peel and cool bags with a rigid base, so your cake arrives at the party in one piece.

Tips from our bakery

Thermometer, not guesswork: when tempering couverture, a few degrees make the difference between glossy chocolate with a clean snap and dull, streaky results. An infrared thermometer measures the surface without contact, a probe thermometer the core temperature; for sugar syrup and caramel a sugar thermometer is the safe choice. Our guide tempering couverture correctly takes you through it step by step.

Use acetate strips: a strip inside the cake ring gives mousse and cream cakes clean, straight sides, and the chilled cake releases from the ring without marks.

The right scraper: a metal bench scraper portions dough and cleans the work surface, while a flexible bowl scraper gets every last bit of dough or cream out of the bowl.

Keep brushes separate: use one brush only for egg and butter and another for syrup and glaze, so no flavours carry over. Wash them in warm water after use and hang them up to dry – even natural bristle brushes then keep their shape for a long time.

How to choose the right tool

Start by thinking about what you make most often. If you build a lot of cakes, begin with a turntable, angled palette knife, smoother, cake boards and acetate strips. For bread and pastries you need a dough scraper, sieve, a baker's lame for scoring and a dough docker. For chocolates and chocolate work, a thermometer, dipping forks and a marble slab are the basics. Other areas such as silicone embossing moulds, punching, cutting & embossing, brushes & tweezers, measuring jugs, mixing bowls & whisks and gloves & protective equipment are also found in this category.

Frequently asked questions

Which thermometer do I need for tempering?

For couverture a digital probe thermometer is enough. An infrared thermometer is faster and stays clean, but only measures the surface – so stir the chocolate well first.

What are cake boards for?

They are the stable base for your cake: you build directly on them and can lift the cake off the turntable and into a box with ease. Choose a board the same size as the cake base and it stays invisible.

Where can I learn to use these tools properly?

On our cake basics course 1 in Adliswil you learn the fundamentals of building a cake.