Sheeting machine (Bachour viennoiseries course)

[Sussan Estela Olaya]

Hi Zareen.

Welcome to the Scoolinary community! Thank you for your question.

A good dough sheeter is an important investment, especially if you are following Chef Antonio Bachour’s pastry and croissant course, as these recipes require precise laminating. Here are some recommendations and key aspects to consider when purchasing a dough sheeter:

Sheeter Recommendations

1. Manual Sheeters (Home Use):

Ideal for small productions or if you have limited space.

Example: Marcato Atlas 180, a versatile machine for pasta and thin doughs.

2. Semi-Industrial or Industrial Sheeters (Bakeries):

Recommended for professional production and large volumes.

Example: Rondo Doge, Pastaline Lillo Due, or SFG 500-600 (OEM).

3. Sheeters for Croissants:

Models like Sheeter Fimar or Rollfix Seewer Rondo provide greater control over pressure and thickness, which is essential for laminated doughs.

What to Consider When Buying a Sheeter

1. Production Capacity:

For home use, a manual or compact model will suffice.

For business purposes, look for models with higher capacity and sturdiness.

2. Available Space:

Professional sheeters can be large and require ample workspace.

Foldable models are available to save space.

3. Thickness Adjustment Range:

It’s essential to control the thickness of the dough layers. Look for a machine with a wide and precise range (ideally 0.5 mm to 5 mm).

4. Ease of Use:

Electric or automatic models save time and effort but can be more expensive.

Manual models are more affordable but require practice.

5. Materials and Durability:

Choose machines made of stainless steel or aluminum for durability.

Ensure the conveyor belts are sturdy and easy to clean.

6. Speed and Control:

Some sheeters offer adjustable speeds for different types of dough.

7. Ease of Cleaning:

Parts should be removable or easily accessible, especially when working with butter-based doughs.

8. Budget:

Manual sheeters range from $100 to $300.

Industrial models can range from $2,000 to $10,000 or more.

If you’re just starting out, a manual or compact sheeter might be enough. However, if you plan to work with larger volumes or require consistent precision, a mid-range or high-end industrial model is ideal. Do you have a specific brand or model in mind that we can review together?

Best regards!

[Zareen Tasnim Omar]

Hi Sussan,

Thank you for such a prompt reply. Space is not a problem for me, I am looking for something really professional that can produce in large quantity. I really need some good recommendation for a dough sheeter machine and a good oven which will help me achieve results like Antonio Bachour.

Looking forward to your advice.

[Sussan Estela Olaya]

Thank you for your reply, Zareen!

If space is not an issue and you’re looking for a professional-grade sheeter for large-scale production, I would recommend some high-precision industrial models that are widely used in professional bakeries and pastry kitchens.

Industrial Sheeter Recommendations:1. Rondo Doge – One of the best options for large-scale production, offering excellent precision in lamination and thickness control.2. Seewer Rondo Rollfix – Highly used in high-end pastry shops, with fine pressure and speed adjustment.3. Fimar Sheeter – A robust and efficient industrial model with high-quality conveyor belts.4. Pastaline Lillo Due – Compact yet powerful, ideal if you need an industrial sheeter without taking up too much space.5. OEM SFG 500-600 – Recommended for laminated doughs with butter, croissants, and puff pastry.
All these options allow precise thickness control and have adjustable speeds, which are key to achieving even lamination and preventing butter from melting during the process.
Professional Oven Recommendations:
To achieve results similar to chef Antonio Bachour’s, it is crucial to have an oven with uniform heat distribution, precise temperature control, and, in the case of bakery production, a steam injection option. Here are some recommendations:
1. MIWE Aero – A convection oven with steam technology, ideal for viennoiserie and pastries.2. Bongard Orion – Widely used in high-end bakeries and pastry shops, with excellent thermal stability.

3. Rational iCombi Pro – An intelligent convection and steam oven that allows programmable baking cycles.

4. Tagliavini Rotor – A rotary oven perfect for large-scale production without compromising quality.

5. Unox Bakerlux Shop.Pro – A convection oven with digital control and multiple tray capacity, excellent for bakery and pastry applications.

If you’re looking for the best combination for croissants, viennoiserie, and laminated doughs, a Rondo Doge or Seewer Rondo Rollfix sheeter paired with a MIWE Aero or Bongard Orion oven would be exceptional choices for achieving the quality and precision you desire.

I hope this information helps you find the best sheeter and oven for your needs.

If you’d like additional advice from our Scoolinary community, feel free to ask in the “Cooking Feed” section,I’m sure you’ll get great recommendations.

Best regards!

[Sol Damiani]

Hey there Chef Zareen!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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