Collection: Rondostar

A dough sheeter rolls dough to an even thickness by passing it between adjustable rollers. Bakeries and patisseries use it for laminated pastry, pie bases, pizza bases and biscuit dough, where the same rolling by hand would be slow and inconsistent.

A manual sheeter is driven by the operator working the belt and adjusting the roller gap between passes. An automatic sheeter cycles the dough back and forth on its own, which frees the baker to do other work during a long lamination.

A floor-standing sheeter needs its own footprint plus clear run-out length on both sides of the rollers, since the dough extends as it thins. Measure the full extended length rather than just the machine body when planning where it will sit.

A dough reeler rolls dough pieces up rather than sheeting them flat, forming them into a roll or moulded shape ready for proving. It is used in bakeries producing bread rolls and shaped doughs where hand rolling would be too slow.

Laminated pastry needs many even folds and passes at a consistent thickness, which is difficult to hold by hand across a production batch. A sheeter makes croissant, danish and puff pastry practical at volume and keeps the layers even between batches.