Professional Pastry Tools: The Complete Guide for Pastry Kitchens in Canada

If you run a pastry kitchen, chocolate shop or bakery, the tools you use every day decide how consistent your product is. This guide covers the professional pastry tools that matter most in production — spatulas, scrapers, piping bags, thermometers, scales, decorating combs, mould extractors and finishing tools — with the real specifications of each one, so you can choose the right tool for the job and buy it once. Every tool below is made by Martellato (Italy) and ships from Calgary, packed in 1–2 business days.

Quick answer: the core pastry toolkit

Job	Tool	Key spec	Price
Hot creams, caramel, cooked sugar	Professional high-temperature spatula 50SC	Silicone, up to 230°C	from $28.50 CAD
Folding mousses, meringues and batters	Rubber spatula 50GO	Rubber blade, max 70°C	from $10.95 CAD
Dividing dough, cleaning bowls	Dough scrapers 50RTF1 / 50RTL2 / 50RTT1	Rigid or soft, pack of 10	from $39.60 CAD
Checking chocolate during tempering	Infrared thermometer 50T002	−50 to 420°C, no contact	$76.50 CAD
Checking inside creams and syrups	Probe thermometer 50T001	−50 to 300°C	$29.95 CAD
Weighing every recipe	Professional steel scale 50BI02	15 kg capacity, 1 g division	$95.99 CAD
Piping hot fillings	Heat-resistant piping bags 50-3030	80 micron, 30 cm, 100 pcs	$31.90 CAD
Chocolate decorations in series	Stainless steel decorating combs 20FH	8 pieces per stroke	from $96.50 CAD

1. Spatulas: match the material to the temperature

Best for: every kitchen. The most common mistake is using one spatula for everything. Each material has a maximum temperature, and a spatula used above it deforms, marks and wears out quickly.

• High-temperature silicone spatula (50SC) — silicone blade on a fibreglass/nylon handle, rated to 230°C. This is the one for crème pâtissière, caramel, jams and anything that goes on the stove. The 50SC350 is 350 × 65 mm with a 235 mm handle.
• Rubber spatula (50GO) — rubber blade with ABS handle, maximum 70°C. Soft and flexible for folding whipped cream, meringue and mousse without losing volume. Keep it away from the stove.
• Angular plastic spatula (50SA150B) — ABS, up to 100°C, for spreading and levelling in trays.

View the high-temperature spatula → from $28.50 CAD · Rubber spatula 50GO → from $10.95 CAD · Angular spatula → $11.95 CAD

2. Dough scrapers: the cheapest tool with the biggest impact

Best for: bakeries, viennoiserie and any kitchen that works dough or ganache on a bench.

• Rigid scrapers cut and divide dough cleanly and lift it from the bench. Martellato 50RTF1 measures 150 × 110 mm; 50RTT1 is the large 215 × 130 mm format.
• Soft scrapers follow the curve of a bowl so nothing is wasted. 50RTL2 measures 145 × 95 mm.
• All are sold in packs of 10 — one per station, with spares.

View rigid scrapers 150 × 110 mm → $45.00 CAD / 10 · Soft scrapers → $45.00 CAD / 10 · Large rigid scrapers → $39.60 CAD / 10

3. Thermometers and scales: precision you can repeat

Best for: chocolate work, sugar work and any recipe that has to taste the same every day.

Pastry is chemistry: the same recipe gives a different result if the temperature or the weight is off. Two thermometers cover different jobs:

• Infrared thermometer (50T002) — reads surface temperature without touching the product, from −50 to 420°C, with an LCD display. Ideal for checking chocolate on the marble or in the melter without dipping anything into it.
• Probe thermometer (50T001) — a dipping probe from −50 to 300°C for the inside of creams, syrups and liquids, where an infrared reading only sees the surface.
• Professional steel scale (50BI02) — 15 kg capacity with 1 g division, stainless steel platform of 26 × 31 cm, AA batteries included. Large enough for a mixer bowl, precise enough for gelatine and salt.

View the infrared thermometer → $76.50 CAD · Probe thermometer → $29.95 CAD · Steel scale 15 kg → $95.99 CAD · All thermometers & scales

4. Piping bags: choose by what goes inside

Best for: filling, piping meringue and choux, and portioning creams quickly.

• Heat-resistant disposable bags (50-3030) — orange multilayer polyethylene, 80 micron, 30 cm, 100 pieces. Made for hot fillings that would soften a standard bag.
• Martellato disposable bags are resistant, non-slip and hygienic, with a thin seal — a new bag for every filling means no washing and no cross-contamination of flavours.

View heat-resistant piping bags → $31.90 CAD / 100 · All piping bags, nozzles & tips

For macarons, the macaron piping shaper 50DM01 ($245.00 CAD) helps every shell come out the same size.

5. Chocolate decorating combs: decorations in series, not one by one

Best for: chocolatiers and pastry shops that decorate entremets, éclairs and plated desserts every day.

The stainless steel decorating combs developed with pastry chef Frank Haasnoot let you shape several identical chocolate decorations in a single stroke instead of drawing them one at a time:

• Feather, petal and leaf combs (small and large) — 8 pieces per stroke.
• Feather Éclair comb — 6 pieces per stroke, sized for éclairs.
• Butterfly combs — 3 + 3 wings per stroke.

View the feather comb → from $105.50 CAD · Petal comb → from $96.50 CAD · Feather Éclair → $121.00 CAD · Butterfly comb → from $101.65 CAD · All chocolate tools

Chocolate stamps by Frank Haasnoot — press a message such as Love or Happy Birthday into a chocolate disc, in small (Ø 3 cm) and large (Ø 6 cm) sizes. Love stamp, small → $59.99 CAD · All chocolate stamps

For the chocolate itself, work with a couverture you can trace to the bean: Bassan Sur del Lago 71%, a single-origin dark couverture made in Canada from Venezuelan cacao with ancestral Criollo lineage — from $69.95 CAD per kg — or the same origin as Sur del Lago cocoa beans for bean-to-bar. Food products ship within Canada only.

For cocoa powder and cocoa butter from the same country, KKO Real alkalized cocoa powder and KKO Real cocoa butter are 100% Venezuelan and come in 20 kg packs for production: $600.00 CAD per 20 kg sack and $1,200.00 CAD per 20 kg box. Zucchero Canada is the exclusive distributor of KKO Real in Canada.

For bonbons, the CHOCOFORK dipping fork set (10 forks, $69.50 CAD) is made for dipping bonbons and pralines.

6. Mould extractors: release frozen mignons without breaking them

Best for: pastry and ice cream kitchens making mignon bars, semifreddos, parfaits and monoportions in moulds.

• Martellato extractors push the frozen piece out of its mould cleanly, even when it is not completely frozen. The circle extractor ED 1 is plastic, Ø 40 × 25 mm, and matches the MIGNON A001 circle mould.
• Available in circle, oval, square, drop and comma shapes — choose the one that matches your mould.

View the circle extractor ED 1 → $39.95 CAD · Oval ED 2 · Square EM 5 · Drop EM 8

7. Finishing and assembly tools

• Acetate strips — food-grade, 240 mm long, 80 µm, 1,000 per box, for clean sides on entremets and mousse cakes. from $49.95 CAD
• Cake turner GIRA — high plastic turntable for glazing and finishing cakes. $54.95 CAD
• Pastry knife 50COL02 — tempered stainless steel, 300 mm blade, polypropylene handle, dishwasher safe. $34.95 CAD
• Multipurpose brushes 50PE — heat-resistant up to 120°C and dishwasher safe, for egg wash, syrups and glazes. from $8.95 CAD

For rings and frames, see our entremet pastry rings and tart rings.

Which tool for which job

If you make…	Start with
Crème pâtissière, caramel, jams	50SC high-temperature spatula + 50T001 probe thermometer
Mousses and entremets	50GO rubber spatula + acetate strips + GIRA cake turner
Tempered chocolate and bonbons	50T002 infrared thermometer + CHOCOFORK set
Bread and viennoiserie	Rigid and soft scrapers + 50BI02 scale + 50PE brush
Éclairs and choux	Heat-resistant piping bags + Feather Éclair comb
Semifreddos and frozen mignons	ED / EM mould extractor matching your mould

How AI can help your pastry production

Good tools give you precision; an AI assistant (such as ChatGPT, Claude or Gemini) can help you organise the work around them. Practical uses in a pastry kitchen:

• Scaling recipes by weight. Paste a recipe in grams and ask for it at 2.5× or for a set number of portions. Weigh the result on a 1 g scale — always check the numbers before you produce.
• Production schedules and prep lists. Give it your orders for the week and your recipes, and ask for a day-by-day prep list grouped by station.
• Temperature logs. Record your thermometer readings in a simple sheet and ask the assistant to flag any batch outside your target range.
• Written procedures for staff. Turn the way you temper, glaze or laminate into a clear step-by-step procedure for new team members.
• Costing. Enter ingredient and packaging prices and ask for the cost per portion, so you price with real numbers.

AI organises information; it does not replace tasting, a calibrated thermometer or the judgement of your pastry chef.

Frequently asked questions

What is the difference between a silicone and a rubber spatula?

Temperature. The Martellato 50SC silicone spatula is rated to 230°C and is made for cooking on the stove. The 50GO rubber spatula has a maximum of 70°C and is made for folding cold or warm preparations such as mousse and meringue.

Do I need an infrared thermometer or a probe thermometer?

An infrared thermometer (50T002, −50 to 420°C) measures the surface without contact, which is ideal for chocolate. A probe thermometer (50T001, −50 to 300°C) measures inside a liquid or cream. Together they cover both jobs.

Why buy dough scrapers in packs of 10?

Scrapers are used at every station. A pack of 10 gives each person their own, with spares.

How many decorations does a chocolate decorating comb make?

The feather, petal and leaf combs shape 8 pieces per stroke; the Feather Éclair comb shapes 6; the butterfly combs shape 3 + 3 wings.

Where do these tools ship from?

From Calgary, Alberta. Orders are packed in 1–2 business days.

Is there a discount for larger orders?

Yes — orders over $500 CAD receive 5% off automatically at checkout.

Pastry Tools | Spatulas & Scrapers | Piping Bags & Tips | Thermometers & Scales | Chocolate Tools | Martellato