Dobord - Is There Anything Else Out There Like This?

Baking By thin4life Updated 12 May 2010 , 1:45pm by cindy58

thin4life Posted 27 Apr 2010 , 5:28am
post #1 of 20

I have been trying to contact this company via email for quite some time now. I want to set up a wholesale account with them. Once or twice they have answered my initial email and when I respond to them I never hear from them again. They have got the worst customer service I have ever experienced. Does anyone know if there is anything comparable to this on the market? If I didn't like this product so much I would say screw it.

19 replies
KHalstead Posted 27 Apr 2010 , 7:53pm
post #2 of 20

flat, wooden picture frame?

LilaLoa Posted 27 Apr 2010 , 9:35pm
post #3 of 20

Rolling pin rings. Its like an elastic band that you put on the end of your rolling pin. They vary in width and control how thick the cookie dough will turn out. I love them and never roll without them.

tmac670 Posted 27 Apr 2010 , 9:44pm
post #4 of 20

I use wooden dowels- you can buy them in a variety of sizes

GeminiRJ Posted 28 Apr 2010 , 12:28am
post #5 of 20

Given my choice (and I've used both), I prefer the dowels over the rolling pin rings. The rings had too much give in them (or maybe I just roll out my dough too hard!) I LOVE my DoBord, but the dowels are much cheaper! I know some decorators have made their own version of the DoBord, and I imagine you could put one together. It wouldn't be adjustable, but putting together a frame using the thickness you use most should be feasible.

Redsoxbaker Posted 28 Apr 2010 , 3:24pm
post #6 of 20
Quote:
Originally Posted by KHalstead

flat, wooden picture frame?



Wow KHalstead, what a GREAT idea! I never thought of using that.

SecretAgentCakeBaker Posted 28 Apr 2010 , 4:31pm
post #7 of 20

I've heard that some people use 2 yard/meter sticks. I haven't tried it yet. I've got the rings but I really don't like them much

devorie Posted 28 Apr 2010 , 4:49pm
post #8 of 20

I don't know of a substitute, but...I have the DoBord. I like it - a lot. The only issue that I have is that I use the NFSC recipe and the dough sticks to the board like it's nobody's business. I have tried parchment paper underneath but it moves and messes us the thickness. Anyone know what to do about it (aside from flouring the living daylights out of the board)?

GeminiRJ Posted 28 Apr 2010 , 5:29pm
post #9 of 20
Quote:
Originally Posted by devorie

I don't know of a substitute, but...I have the DoBord. I like it - a lot. The only issue that I have is that I use the NFSC recipe and the dough sticks to the board like it's nobody's business. I have tried parchment paper underneath but it moves and messes us the thickness. Anyone know what to do about it (aside from flouring the living daylights out of the board)?




I use waxed paper instead of parchment paper. I don't really have a problem with it moving around a lot...maybe it's not quite as slippery!

foxymomma521 Posted 28 Apr 2010 , 5:32pm
post #10 of 20
Quote:
Originally Posted by devorie

I don't know of a substitute, but...I have the DoBord. I like it - a lot. The only issue that I have is that I use the NFSC recipe and the dough sticks to the board like it's nobody's business. I have tried parchment paper underneath but it moves and messes us the thickness. Anyone know what to do about it (aside from flouring the living daylights out of the board)?



I use powdered sugar instead of flour.

linedancer Posted 28 Apr 2010 , 5:41pm
post #11 of 20
cylstrial Posted 29 Apr 2010 , 1:31am
post #12 of 20
Quote:
Originally Posted by foxymomma521

Quote:
Originally Posted by devorie

I don't know of a substitute, but...I have the DoBord. I like it - a lot. The only issue that I have is that I use the NFSC recipe and the dough sticks to the board like it's nobody's business. I have tried parchment paper underneath but it moves and messes us the thickness. Anyone know what to do about it (aside from flouring the living daylights out of the board)?



I use powdered sugar instead of flour.




Ooohhh...good idea! I just flour the living daylights out of mine too! icon_biggrin.gif

KHalstead Posted 29 Apr 2010 , 12:38pm
post #13 of 20
Quote:
Originally Posted by devorie

I don't know of a substitute, but...I have the DoBord. I like it - a lot. The only issue that I have is that I use the NFSC recipe and the dough sticks to the board like it's nobody's business. I have tried parchment paper underneath but it moves and messes us the thickness. Anyone know what to do about it (aside from flouring the living daylights out of the board)?






mist your doboard with water and use wax paper it'll stick to the board nicely!

vicki0052 Posted 2 May 2010 , 5:30pm
post #14 of 20

Did you check out cakencrumbs.com. They have the dorbord and maybe if you wanted to go wholesale you could get it from them. I don't have one but I sure hope to have one before the fall holidays began. It looks like it around $61.00 each.

Phyllis52 Posted 6 May 2010 , 8:32pm
post #15 of 20

Khalstead -

What do you oil your Dobord with? My instructions said wood oil, but I can't find that.

thin4life Posted 6 May 2010 , 10:24pm
post #16 of 20

I managed to get them wholesale from Armchair World. They saw my post here on CC and contacted me. Very nice people. And now that I know how much they cost wholesale I can see why they are so expensive. I did order some to sell though.

Devorie - I also use the NFSC and instead of putting in 6 cups of flour I use 5 cups because I figure I will be flouring the board and that will make up for the last cup. I never have any problems with it sticking.

CakesbyCristina Posted 6 May 2010 , 10:35pm
post #17 of 20

I bought a set of the rubber rounds for rolling pins at Williams and Sonoma. It would depend on the size of your rolling pin, but worth checking out if you like the rings. They were less than $15 if I remember correctly.

cookiedecorator Posted 11 May 2010 , 4:37pm
post #18 of 20

A kitchen store should have wood oil. I bought some at World Market.

Phyllis52 Posted 12 May 2010 , 10:42am
post #19 of 20

Thanks cookiedecorator -

I don't have a World Market - I'm in York PA, maybe Williams Sonoma?

cindy58 Posted 12 May 2010 , 1:45pm
post #20 of 20
Quote:
Originally Posted by GeminiRJ

Quote:
Originally Posted by devorie

I don't know of a substitute, but...I have the DoBord. I like it - a lot. The only issue that I have is that I use the NFSC recipe and the dough sticks to the board like it's nobody's business. I have tried parchment paper underneath but it moves and messes us the thickness. Anyone know what to do about it (aside from flouring the living daylights out of the board)?



I use waxed paper instead of parchment paper. I don't really have a problem with it moving around a lot...maybe it's not quite as slippery!




Yes, I roll between waxed paper on the Doboard too. Requires a very tiny amount of additional flour in the rolling/cutting process. I let the front edge of the Doboard hang over the counter just a bit by placing a small cutting board between the Doboard and the back of the counter. That keeps it from sliding forward. The piece of folded over waxed paper is long enough so a bit hangs forward -- I can hold that in place with my belly (glad it comes in handy for something) as I'm rolling. It works for me!

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