Dough Sheeter Manufacturers
Connect with verified dough sheeter manufacturers on Towobo. Source reversible dough sheeters, laminating machines, and pastry rolling equipment for croissant, puff pastry, Danish, and cracker production.
Pronto para comprar por atacado?
Milhares de compradores já se abastecem de fornecedores verificados na Towobo.
Browse Dough Sheeter Suppliers →Dough sheeters and laminators in pastry production
Dough sheeters (also called pastry rollers or reversible sheeters) reduce dough to a consistent, thin sheet of uniform thickness for subsequent lamination, cutting, or forming. A reversible dough sheeter passes the dough back and forth through two rollers with a progressively decreasing gap, gently developing and extending the dough without tearing it. For laminated pastry products (croissants, Danish, puff pastry, kouign-amann), the sheeter is used to roll out the dough between fat (butter or margarine) laminating stages — the controlled sheet thickness ensures even fat distribution across the layers. Industrial pastry laminators automate the entire lamination process: the dough is sheeted, fat is applied, the dough is folded automatically by a folding conveyor, then re-sheeted, with the sequence repeated to achieve the required number of laminated layers. For crackers and biscuits, the sheeter reduces dough to the target thickness for cutting — typically 1.5–4mm for crackers. Industrial crackers and biscuit lines use continuous sheeting rollers integrated into the production line rather than reversible sheeters.
Frequently asked questions
What dough temperature is required for lamination?
For laminated pastry (croissants, puff pastry), dough and fat must be at similar consistency and temperature to laminate correctly. Butter for lamination should be at approximately 13–16°C — firm enough not to squeeze out of the dough but pliable enough not to shatter the dough layers during rolling. Dough temperature should be similar. Cold dough (below 5°C) makes the fat brittle and causes it to break rather than laminate; warm dough (above 18°C) makes the fat melt and merge into the dough rather than forming separate layers. Lamination is typically done in a chilled room at 12–16°C, with rest periods in the retarder (chiller) between laminating stages.