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Cuts butter into flour without melting for making dough.

Used to mix ingredients together when preparing dough or batter.

Used to aerate flour and remove lumps for a fine, consistent texture.

Used for quick dough mixing, chopping nuts, or blending pastry ingredients.

Provides even heat distribution for baking bread and pizza to a perfect crust.

For accurately measuring ingredients by weight rather than volume.

Provides a non-stick surface for rolling out dough and measuring sizes.

Used to prick dough to prevent over-rising or blistering during baking.

Ensures the oven is at the correct temperature for baking.

Used to blend solid fat into flour to create a crumbly texture for pastries.

Used to flatten and shape dough for pastries, cookies, and pies.

Used to glaze pastries or greasing pans with butter or egg wash.

Used to pipe icings, creams, and doughs into specific shapes or decorations.

For precise measurement of ingredients in pastry recipes.