Maximizing Equipment Usage

Buying specialty equipment for pastry can be expensive, so it is best to get as many uses out of it as possible. Ring molds and tart molds are a great example of this. An endless possi-bility of products and presentations can be made from these two simple pieces of equipment.

Tart Molds
A line of savory and sweet tarts can be created from the same mold. A selection of items to make could include quiche, baked fruit tarts, fresh fruit tarts, lemon meringue tarts, clafouti, etc.—all from the same mold.

Ring Molds
Ring molds come in many different sizes and shapes. They are generally used to make mousse cakes but they can also be used to bake cakes. The great thing about making mousse cakes in ring molds is that there are so many possibilities for presentation. The height of the dessert may be altered by adjusting the height of the ring with an acetate strip. Also, cakes may be presented with a decorative cake wall. This element adds endless presentation opportunities for the pastry chef.

While the initial investment in these specialty molds can be high, they pay for themselves rather quickly and enable you to add a variety of product to your display case.

San Francisco Baking Institute