Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Used in commercial bakeshops where large amounts of dough are rolled, this machine is composed of two stainless steel rollers that can be adjusted to produce any thickness of dough. Conveyor belts to the left and right of the rollers pass the dough back and forth through the rollers, with the gap being lessened each time, until the desired thickness is achieved. Sheeters are most useful when making large batches of laminated doughs, such as for croissants.