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Yeah they will save you a lot of time in your production if you are rolling dough by hand. I worked at a Café/Bakery that had one of these sheeters and we use it for anything from pastries, pasta sheets, to running 1.5 ounce pizza dough through it to create "See thru thin" pizzettes .
 

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Yup.

What you want is a reversible dough sheeter, a table top model is fine. With this machine, you send the dough back and forth through two s/s rollers via two canvas belts. You set the gap between these two rollers anywhere from 30 mm (1 1/2") to 1 mm (1/16").

You need to look at this machine in a bakery equipment supplier's store. DO NOT go to a used food/restaurant equipment store! They will try to sell you a pizza dough roller that works by gravity feed. This machine is a one-trick-pony, and only usefull for pizza bases.

Hope this helps
 

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I am interested in whether or not a dough roller machine would be useful for me. I make a lot pastries that are about 1/8" thick from a pretty dense dough. Would there be a machine that would be helpful?
That you are even thinking about one....

the answer is yes!

As said above you will want a dough sheeter. If you have never used one..its a timing trick the back and forth. Once you get the hang of it, it makes life VERY simple. I still remember my first go at it.... lmao!
 
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