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A tool used to aerate flour and other dry ingredients and to remove any lumps, resulting in lighter, fluffier baked goods.

A thermometer used to measure the internal temperature of an oven to ensure it is properly preheated to the desired baking temperature.

Cups designed to measure dry ingredients such as flour, sugar, and oats. They should be filled to the top and leveled off with a straight edge.

A tool used to manipulate dough, cut portions, and scrape dough remnants from work surfaces.

A set of spoons in varying sizes used to measure small quantities of both dry and liquid ingredients precisely.

An electronic device used to measure ingredients' weight, providing the most accurate measurement for baking ingredients.

A small brush used to apply glazes, egg washes, or butter onto dough and pastries before baking to enhance flavor and appearance.