dough sheeter for home use?

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jooney on 26 Jan 2013 at 17:34

Hi,

I've been making croissants for some time and I've realized that the key to making great croissants is perfect lamination.  With mediocre lamination, you can never come close to store-bought ones.  So I began searching for a dough sheeter for home use, but there wasn't really such thing.  Two days ago, I came across a website that sells slab rollers, which I thought could work as a substitute for dough sheeters.  I sent them an email enquiry regarding its possible use as a dough sheeter.  The answer that came back was negative.  They said, "We cannot recommend any of our products for food use."   I was really disappointed to hear that.   Has anybody ever used a slab roller in place of a dough sheeter?  Its basic function is pretty much identical, I think.  I don't see why they can't be used as dough sheeters.  Any comments would be appreciated.  

 

 

Thanks.  I'm not sure whether a pasta maker would get the job done.   As far as I know, the thickest setting is 2.5 mm, which is a little "thin" for croissant dough.(It might be OK for the final sheeting, but when you do the folds, you sheet it out to 5-6mm thickness.)

 

 

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gary.turner on 27 Jan 2013 at 08:29

they can't "recommend" their product for food. There are too many laws and regulations, not to mention officious bureaucrats, to satisfy before selling something for use with food. Look for yourself at the materials used and at the possibilities for contamination by machine lubricants. If you're satisfied you won't wipe out the neighborhood with toxic vapors coming from your croissants, consider giving it a try. The slab rollers I've seen use a stiff plastic to wrap the clay. I see no reason that wouldn't fix the dough sticking to the rollers problem and further separate the dough from the machinery.

Naturally, YMMV.

gary

I wonder if having two  1/4" thick wooden dowel sticks at a home improvement store and a long rolling pin would work.

You lay the 1/4" thick wooden sticks beside the dough and then roll the rolling pin on top of the sticks, so that you get 1/4" thick dough every time. I've seen this done at a bakery store where they were rolling cookie dough to get 1/4" thick dough.

 

Yes, like that photo you posted.

Nice find on the adjustable rolling pin on amazon! That's even better since it doesn't use up space. Let us know if the rolling pin works.

If anyone is interested. I had my friend who went to Paris for the holiday contact Caplain about their manual dough sheeter. The cost is 2,500.00 usd. Out of my range right now. I would like to finish building my home sheeter one day. I put my masonary oven higher on the priority list though. Guess I will keep rolling my croissants by had for now.

Hello 

A friend bought a dough sheeter from Etsy Its non electric They really like it They are made in Venzueala and they ship world wide Just Google Dough Sheeter Etsy Hope you find one 

Liz 

Hi Liz, It is a bit old your comment, however, if you are srill active can you please share an image of the non electric
sheeter from Etsy.  I am looking for a manual sheeter like the one: https://www.brussardo.com/product/dough-sheeter-manuel/ with a board on it, while there is no such items or at least I haven't seen. I was considering the sinmag sheeter, but it seems to me now that may have lack of performance https://www.materieldeboulangerie.fr/laminoir-de-table-manuel-1050x520-tablo-sinmag/p6139.aspx