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Bread paddles and peels
The smell of freshly baked bread always attracts many customers to the shop, especially when it invades the streets early in the morning. But baking good bread also requires the right tools.
Small and compact or large and light? Choosing the right oven shovel from the various models available is essential if you need to make professional use of it in an oven or bakery.
MATERIALS OF BAKING SHOVELS
To meet the different needs of bakers, bakery shovels made of different materials can be found on the market. Among the most common are:
- Stainless steel. Stainless steel baking shovels are the least sought-after type because they have a significant weight and risk making the baker uneasy when it comes to baking or taking his preparations out of the oven.
- Aluminium. Aluminium baking shovels are the most popular in bakeries as they are light and easy to handle as well as very resistant to corrosion and wear. In addition, aluminium shovels are very easy to clean and allow the baker to guarantee excellent hygienic safety for his customers at all times.
- Wood. Traditional and classic, wooden baking shovels are light, very durable and, in terms of flavour, give bread a more rustic touch. However, these shovels require more care and attention during cleaning as bacteria may accumulate or mould may form in the grain: it is important to keep wooden shovels dry and clean after each use.
DESIGN IS IMPORTANT
In addition to the material, the shape of your baking shovel can also make a difference, for example:
- Blade shape. Most shovels have a flat blade, but you can find some on the market with a slightly inclined or curved blade to make it easier to slide bread and buns. A large blade is useful for lifting large loaves of bread, conversely, a smaller blade is useful for small buns and brioches. Another detail to give importance to is the thickness of the blade, as it can help give more stability when taking bread out of the oven and into the oven.
- Dimensions. Baking shovels can come in different sizes. Generally, larger shovels are suitable for professional ovens, as they have to hold a larger amount of bread, while smaller shovels can be used in home or small ovens.
- Handle. Finally, the shape of the handle is important to ensure a comfortable, stable and secure grip. Long handles are useful to keep a certain distance of the operator from the heat of the oven. In addition, materials such as wood and plastic do not conduct heat, limiting the risk of burns.
In order to make the baking shovel comfortable for you while working, you must choose the material and design according to your baking and bread-making needs.
THE OVEN SHOVEL: SOME CURIOSITIES
Bread shovels, also known as bread shovels or oven shovels, are often made of wood or metal and are used to bake and oven bread from wood-fired and industrial ovens. Baking shovels have a long history behind them: the first loaves were baked on hot stones or directly on embers, which made it very difficult to handle the bread without getting burnt. In order to make their work easier and avoid unnecessary burns, the first bakers began to develop and perfect increasingly high-performance tools and techniques for baking bread.
The Egyptians were the first to use oven shovels to bake loaves in small domestic ovens so that they would have large quantities of bread to serve at banquets. It was in the European Middle Ages, when the first dedicated baking ovens began to spread, that oven shovels began to be more commonly used. The first baking shovels were made of wood and had a shape similar to the modern one. Even today, baking shovels made of wood are still among the most widely purchased, but, compared to the first shovels, they are longer and thicker so that larger loaves of bread and larger quantities can be baked.
