hi i am trying to make puff pastry with ultra thin layer, about 1.5 mm to 2 mm. i might need to go down as thin as 1 mm also. i am a beginner in this field. i have been looking around and been offered two types of sheeters. one is from taiwan(lun pang) (brand new) selling for us $ 2300 and another is rondo(swiss made) (brand new) selling for 5200 euro, another brand is Pietroberto, Italy model runner s6(2nd hand) selling for us $4000 neg and bongard dough sheeter. could anyone who have used these equipments tell me the difference in pastry quality produced between the taiwan brand and these european brand. and how thin can the taiwan brand / european brand can go before the pastry break. thank you
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › wondering bout taiwan and rondo dough sheeter
wondering bout taiwan and rondo dough sheeter
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › wondering bout taiwan and rondo dough sheeter








