Confectionery Equipment and Supplies Key Terms

Sweets are sweeter when you know confectionery equipment and supplies key terms

By Heidi Crossman

Baking and candy making are an art. Like any art, it comes with its own supplies, its own techniques, its own jargon. Part of the joy of creating the delicacies is using and understanding the equipment. It is even more fun to discover new equipment you haven't used before, learn about it and be able to make new creations with it. These confectionery equipment and supplies key terms will begin a journey of sweet satisfaction.

Candy thermometer

The candy thermometer, like any thermometer, reveals temperature. The candy thermometer, however, is made with a special clip that enables it to be attached to whatever bowl or pan in which the confection is.
Try: Visit For Dummies for a detailed description and information on the candy thermometer. For instructions regarding its use, see What's Cooking America.

Chocolate-tempering machine

Chocolate, being very temperamental, is often melted in a tempering machine. This allows the chocolate to remain at a consistently low temperature. Using the tempering machine is one of the steps recommended for a high-quality chocolate product.
Try: Get to know more about the tempering machine from Apocalypse.org.

Convection oven

For professional-quality baking, serious businesses utilize convection ovens in place of conventional ovens. The difference of a fan constantly circulating air around the oven promotes more even baking and better quality products.
Try: General information on what a convection oven is can be found at Land O'Lakes. For information on the convection for commercial applications, visit AbestKitchen.com.

Jacketed kettle

The jacketed kettle is an insulated steam cooker used to guarantee the most consistent heating of confections.
Try: Allied Catering, a manufacturer of kettles, explains what a jacketed kettle is and how it works. Suited for a variety of confectionery applications, the kettle can do more than just melt chocolate.

Polycarbonate molds

Of plastic and polycarbonate molds, the polycarbonates are used more widely among professionals. These molds have proved to be easier to use and produce a superior product.
Try: For a definition, description and care-and-use instructions of these molds, go to the Chocoley website.

Self-contained steam kettle, direct steam kettle

With a self-contained steam kettle, the steam used for cooking gets its power from an electric or gas source inside the machine. In a direct steam kettle, the steam comes from a heat source outside the machine.
Try: The NYS Food Venture Center aids in defining the machines and their differences.