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Advice on buying a dough sheeter/roller?

post #1 of 9
Thread Starter 
I'm considering purchasing a dough sheeter/roller for my bakery (to roll cut-out cookies, pie crusts, and fondant). I would appreciate any advice from someone who owns one. There are so many different types!
post #2 of 9
can't give advice about any specific ones...but I'd like to know also...this would be awesome!!
post #3 of 9
I am interested too
post #4 of 9
I have the Somerset CDR500.

Here is a link to the details: http://www.smrset.com/CDR-500.html

It's nice most of the time but there is more sticking to the rollers than I would like. If the fondant is too moist, it's stick city, if it is too dry, it's not going to look great on the cake. It takes a while to get it just right but once you do the sheeter is a huge help. They are a bit pricey (I got mine used for $2000) but if you do quite a few fondant covered wedding cakes, it will actually pay for itself... and I mean really.. it will pay for itself. I have found that we use about 1/2 of the fondant that we used prior to getting the sheeter. We can now get it to a perfect 1/8" thick all the way around and I swear when we were handrolling it sometimes there were parts that were 1/2" thick while another part was 1/4" thick.

It saves a lot of time and definitely cuts back on the cost of fondant. It can roll out super thin for ribbons & bows or pretty thick for things like cookie dough.

I am definitely glad we took the plunge and picked it up!
post #5 of 9
Thread Starter 
I'm used to working in hotels where we had the HUGE sheeter with a flat canvas belt extending from both sides. The dough just moves horizontal through one way, then the other--it's very gentle on the food. Once you get used to using one, you'll never want to go back to hand rolling! But, now that I have a VERY small bakery, I don't have that kind of room OR budget!

I'm worried that the "double pass" models with just a tray may not work for something sticky and un-elastic like cookie dough (I make ALOT of decorated cut-out cookies) because the dough moves in an S-shape instead of just lying flat and moving back and forth.

They also make models with a flat belt out of just one side, maybe that's a good compromise.

PIECE OF CAKE: You have a "double pass" model, do you think it's gentle enough for sugar cookie dough? For fondant: Do you just feed it through once, or make a few passes to get it that thin?
post #6 of 9
Quote:
Originally Posted by sweetchef


PIECE OF CAKE: You have a "double pass" model, do you think it's gentle enough for sugar cookie dough? For fondant: Do you just feed it through once, or make a few passes to get it that thin?



It is a single pass. Usually we feed it through a couple of times to get it that thin. If we try it all at once, the fondant tends to get stuck. icon_sad.gif
post #7 of 9
Hi was wondering if anyone can help me please I want to buy a somerset sheeter I'm from Australia..does anyone where I can go?
post #8 of 9
Quote:
Originally Posted by sweetchef View Post

I'm used to working in hotels where we had the HUGE sheeter with a flat canvas belt extending from both sides. The dough just moves horizontal through one way, then the other--it's very gentle on the food. Once you get used to using one, you'll never want to go back to hand rolling! But, now that I have a VERY small bakery, I don't have that kind of room OR budget!


I'm worried that the "double pass" models with just a tray may not work for something sticky and un-elastic like cookie dough (I make ALOT of decorated cut-out cookies) because the dough moves in an S-shape instead of just lying flat and moving back and forth.


They also make models with a flat belt out of just one side, maybe that's a good compromise.


PIECE OF CAKE: You have a "double pass" model, do you think it's gentle enough for sugar cookie dough? For fondant: Do you just feed it through once, or make a few passes to get it that thin?

I've been thinking about getting one also, but I don't do many cookies so it would just be for fondant. I've never had the pleasure of using anything without a hand crank (which I often have to roll through a time or two obviously for smaller pieces). The one you were referring to from your old job was a 'double pass' model? I wouldn't have room for something that huge but I wonder if they'd make a smaller model. The way you describe it, it needs the length to run both ways though?

I've looked a bit online but most of my equipment is used.
post #9 of 9

I did an internship at a bakery that swore by Rondo sheeters.  If you go to the bread baking forum, The Fresh Loaf, members there who do laminated dough also swear by them.  Rondo makes reversible sheeters like the one sweetchef mentions.  They make tabletop versions of them, but the ones I've seen, even used, are quite pricey. 
 

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