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#1
01-19-2007, 10:03 AM
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 Question on Sheeter we're looking at buying a sheeter for our bakery, it'll be our first, mainly to make croissant dough, it's going to be in use alot, so i was hoping if anyone can give us some advice on what to buy or what to look out for. Right now our vendor is recommending the ANETS SDR-21....any help would be awsome. Thanks   |
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#2
01-19-2007, 11:33 AM
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 a full size or fold up two sided belt sheeter would be the best. The model you are looking at is tough on laminated doughs, some times tares. view some here: http://www.bakery.com/equipment/sheeters.asp 
__________________ bake first, ask questions later. Oooh food, my favorite!  http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#3
01-19-2007, 11:49 AM
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| Fritsch Mini Rollfix, or Rondo table top sheeters are your best bet. Yes, the are expensive, but you can do just about anything on them. The Tiawanese have a copy of the Rondo, it works well, and is cheaper than the Euro stuff, but not as well made either. |
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