Dough Sheeting

Dough sheeting technology rolls dough into a consistent sheet of a chosen thickness, used by bakeries, restaurants and food companies, and can also laminate dough. Rotating rollers compress the dough into a smooth, even sheet, and gauging rollers reduce it further to the required thickness before it is shaped into a finished product. It is used mainly in industrial bakery production, most often for laminated products such as croissants and pastries but also for bread, flatbread and pizza, and dough sheeters can also process marzipan, butter or margarine in preparing them for lamination.