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I finally got tired of manually laminating my dough, and was thinking about buying a dough sheeter to help with me with the cakes , was looking into some semi-pro machines at sale in my area this month.
I can't afford a horizontal reversible sheeter, so I was looking into the vertical ones, and a couple of models got me interested:
Multilevel (basically three simple ones stacked on-top of each other): https://preview.redd.it/ni6umc1xt0x71.png?width=543&format=png&auto=webp&s=e8ac03f26f3ec6fd0f6fe2b8e599bee4dde904da
Since I work with very thin dough sheets (around 2mm), it seems that the multilevel one would help reducing the time required to work the sheet thickness... However, I have never used this kind of machines, and don't know if it would be actually worth to buy the big one, or there are hidden issues that might arise once I start using the machine.
Will the multilevel machine help? Or should I go with the simpler model?
I bake middle eastern and european laminated cakes (Baklava, Mille-fuilles etc), so I work with a couple pastries.
I can’t speak to any of these models, but this is what I have in our shop somerset little wonder
We do croissants and cinnamon rolls with it. I don’t sheet down super thin, so I can’t speak to that piece. It’s a good piece of equipment for us, and I landed on this one after realizing I was not gonna shell out money for the big sheeters- we wouldn’t use it enough to make it worthwhile.
I hope this is helpful!
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