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The dough sheeter is an indispensable pastry-making tool, used to roll out dough evenly and achieve the desired thickness effortlessly.
It saves time and produces a precise result, which is essential when making many types of pastry.
Lightweight, compact and robust, this stainless steel rolling mill is easy to assemble, dismantle and store.
Its work surface facilitates the laminating process.
Its 4 suction feet stabilise it.
The crank handle and board supports are removable.
This tool is particularly useful for all types of dough: puff pastry, pie dough, biscuit dough, Viennese pastry dough, sugar dough, pizza dough, marzipan, etc.
Preparing the dough: Before using the rolling machine, it is advisable to flour the dough well to prevent it sticking to the rollers. It is also advisable to pre-roll the dough lightly with a rolling pin to make it easier to pass through the laminating machine.
Thickness adjustment: The sheeter works by means of two rollers between which the dough is inserted. By adjusting the space between these rollers, the dough can be gradually refined to the desired thickness. It is best to start with a wide opening and gradually reduce the distance between the rollers to avoid damaging the dough.
Progressive rolling: It is important to pass the dough through the rolling machine several times, folding it between each pass to improve its elasticity and homogenise its texture, this contributes to better development of the gluten and a finer, airier texture. This technique is particularly useful for puff pastry, which requires multiple turns to develop its layers.
Finishing and cutting: Once the pastry has been rolled out to the desired thickness, it can be cut to suit the recipe.
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