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

Ensures the oven is at the correct temperature for baking.

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

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

Cuts butter into flour without melting for making dough.

Used to mix ingredients together when preparing dough or batter.

For precise measurement of ingredients in pastry recipes.

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

For scraping and cutting dough, and cleaning work surfaces.

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

For accurately measuring ingredients by weight rather than volume.

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

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

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