I am currently in the process of opening a bakery, that will eventually sell artisan doughnuts. We will also be doing pies, tarts, scones, croissants, breads, and everything in between! We're looking to purchase a dough sheeter, and I have been advised that a Rondo is the way to go, but they are really pricey. Our supplier has an American Eagle version. Has anyone used one? Is it comparable to a Rondo?
We need to get one soon, so, any advice would be most appreciated! Thanks!