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Equiptment Needed for Pasty Production

317 Views 6 Replies 4 Participants Last post by  gfc12, 
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Hello, I've made pasty's by hand forever but will now add them onto a menu with capacity for 50 a day. I won't have the space for a big laminator, as I've seen used in Cornwall, shops that make 100's a day. I'm wondering what equiptment is recommended-counter top laminator hand crank or electric, dough sheeter, etc? This is in Tbilisi, so there is limited product supply compared to England or US, most popular I've seen in stores in the two stage pizza roller. Where you portion each ball out and it falls through a top roller then a bottom roller. I've never used these, and pie dough is less pliable that leaved pizza dough. All I know is I don't want to do by hand and can't afford a $4000 stand alone sheeter.

Thanks for your time, any advice would be wonderful.
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foodpump
Looks like a pizza roller is your best bet for now, might have to tweak your dough formula a bit to accommodate the roller. I’ve also seen very cheap ($4-500)gravity feed mini two stage rollers made for N.American pies, but can’t recall the brand name

Hand cranked laminators do exist, hard to find though and are almost always used for slow speed delicate items like fondant. They are also very tiring…
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Rarnold said:
Hello, I've made pasty's by hand forever but will now add them onto a menu with capacity for 50 a day. I won't have the space for a big laminator, as I've seen used in Cornwall, shops that make 100's a day. I'm wondering what equiptment is recommended-counter top laminator hand crank or electric, dough sheeter, etc? This is in Tbilisi, so there is limited product supply compared to England or US, most popular I've seen in stores in the two stage pizza roller. Where you portion each ball out and it falls through a top roller then a bottom roller. I've never used these, and pie dough is less pliable that leaved pizza dough. All I know is I don't want to do by hand and can't afford a $4000 stand alone sheeter.

Thanks for your time, any advice would be wonderful.
Click to expand...
Make the dough more pliable, you might find you don't need a machine, also use a real rolling pin, not those french sticks.
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foodpump said:
Looks like a pizza roller is your best bet for now, might have to tweak your dough formula a bit to accommodate the roller. I’ve also seen very cheap ($4-500)gravity feed mini two stage rollers made for N.American pies, but can’t recall the brand name

Hand cranked laminators do exist, hard to find though and are almost always used for slow speed delicate items like fondant. They are also very tiring…
Click to expand...

Thanks alot for the reply. After checking all the shops the 2 stage pizza roller is probably the most economical. There is that and only other option is (DR-520/3N Floor Model Dough Sheeter Belt Width: 520mm Table), which I don't think I will have space for. I've poked my head into some Turkish kitches and they use the 2 -stage for pie and other leavened breads they produce.

www.webstaurantstore.com

Estella EDS18D 18" Countertop Two Stage Dough Sheeter - 120V, 1/2 HP

Sheet large batches of dough with ease using this Estella EDS18D countertop 18" two stage dough sheeter! This dough sheeter is designed to quickly and easily roll out dough with an absorption ratio of 50-60% up to 17" in diameter for anything from your signature pizzas to your scratch-made...
www.webstaurantstore.com www.webstaurantstore.com
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retiredbaker said:
Make the dough more pliable, you might find you don't need a machine, also use a real rolling pin, not those french sticks.
Click to expand...
Thanks, I'm going to spend a few days using less fat in the dough and seeing the results. Butter is expensive here, there is wonderful homemade butter however it's often inconsistent. Last batch I got smelled so strong, not a nice fermented smell, but very unripe cheese smell. Was not good cooked. I've rolled out pies by hand before and tandoor items to order and will think about hiring for that.
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Rarnold said:
Thanks, I'm going to spend a few days using less fat in the dough and seeing the results. Butter is expensive here, there is wonderful homemade butter however it's often inconsistent. Last batch I got smelled so strong, not a nice fermented smell, but very unripe cheese smell. Was not good cooked. I've rolled out pies by hand before and tandoor items to order and will think about hiring for that.
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maybe try a press.
I met a mexican student who made one from 2 plywood circles and a hinge., he jumped on it to provide force to make tortillas.

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gfc12
Congratulations on adding pastries to your menu! Given the limitations you mentioned, here are a few equipment options you could consider for producing pastries in larger quantities:
  1. Counter-top laminator with a hand crank
  2. Electric dough sheeter
  3. Two-stage pizza roller
  4. Alternative options
When choosing equipment, ensure that it meets safety and hygiene standards and is suitable for commercial use. Also, consider consulting with local equipment suppliers or professionals in your area who may have experience with pastry production.
Lastly, as you mentioned limited product supply in Tbilisi, it's essential to plan your ingredients and supplies accordingly to ensure a consistent production flow.
Good luck with your pastry production, and I hope your new menu addition is a success!
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