Baking Tools and Pastry Utensils

Baking Tools and Pastry Utensils cover all the essential handheld equipment you need for consistent, high-quality baking and pastry work. This range includes rolling pins, dough and bowl scrapers, pastry brushes, sieves, sifters, dredgers, knives, cake dividers and specialist cutters. Ideal for restaurants, hotels, bakeries, cafes and catering operations, these tools help you roll, portion, glaze and finish products quickly and accurately. Durable, hygienic materials and ergonomic designs support fast service and professional presentation in demanding commercial kitchens.

• Rolling pins in polyethylene and wood for handling everything from delicate pastry to firm bread dough.
• Pastry and dough scrapers, including stainless steel and reinforced plastic options, for clean cutting, lifting and bowl scraping.
• Pastry brushes with natural or silicone bristles for precise glazing, egg wash and syrup application.
• Cookie cutters, lattice pastry rollers, tart dividers and roller dockers for accurate portioning and decorative finishes.
• Pastry knives and cake dividers to slice, mark and portion cakes and tarts evenly for service.
• Sieves, sifters and dredgers to aerate flour, dust sugar or cocoa and apply toppings with control.

How to choose the right Baking Tools and Pastry Utensils

• Match tools to your menu, ensuring you have suitable rolling pins, scrapers, cutters and brushes for breads, pastries, cakes and biscuits.
• Consider material: choose stainless steel for durability and hygiene, and food-safe plastics or wood where a lighter touch is needed.
• Think about volume of production in your bakery, cafe or hotel kitchen and select heavy-duty, ergonomic tools for high-throughput use.
• Check sizes and shapes of cutters, dividers and rollers to suit your portion sizes, tray dimensions and display style.
• Prioritise tools that are dishwasher safe or easy to clean to maintain HACCP standards in busy commercial environments.
• Look for comfortable handles and non-slip grips to reduce fatigue and improve control during long prep shifts.

Care and maintenance

• Clean tools promptly after use, removing dough and batter residues before they dry and become difficult to shift.
• Follow manufacturer guidance on dishwasher suitability, especially for wooden rolling pins and natural bristle pastry brushes.
• Dry wooden and composite handles thoroughly and store in a ventilated area to prevent warping, cracking or mould growth.
• Inspect blades, scrapers and cutters regularly for nicks, bends or corrosion and replace damaged items to maintain clean cuts and food safety.
• Avoid harsh abrasives on polished stainless steel surfaces to keep them smooth, hygienic and easy to sanitise.
• Store small tools in organised racks or containers so staff can access them quickly and avoid loss or accidental damage.

Pair your baking tools with our wider pastry and baking supplies, bakeware, storage and preparation equipment to streamline your kitchen workflow.

Need help choosing? Call Caterboss on (01) 687 5772.