Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › Advice on buying a dough sheeter/roller?
New Posts  All Forums:Forum Nav:

Advice on buying a dough sheeter/roller?

post #1 of 23
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 23
can't give advice about any specific ones...but I'd like to know also...this would be awesome!!
post #3 of 23
I am interested too
post #4 of 23
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 23
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 23
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 23
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 23
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 23

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. 
 

post #10 of 23
Does anyone use this: http://www.baileypottery.com/slabrollers/drd2.htm
For rolling cookie dough? I'd appreciate any feedback.
post #11 of 23

under the category of 'any feedback'-- for one i have seen a similar rolly thing for food on ebay but you have to pick up the fondant and feed it back in -- if i understood it correctly it only went one way -- not back & forth --does this one go back & forth? it seems to--

 

and i would wonder about the food safeness of this one--food safe  means it needs the nsf labeling on it (if you are in the states)

 

but all that said i love it-- i love equipment like that -- maybe not for food but.. still it's cool

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #12 of 23

this one is no longer for sale but just interesting to know they are out there somewhere-- if this link works for you then scroll down when you get there to see it

 

http://www.ebay.com/itm/16-Inches-Dough-Sheeter-Pasta-Roller-Pizza-maker-16-034-/161281008211?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2047675.l2557&nma=true&si=sUgdBUVfTlwtpjw4wvA3%252F5NUdqg%253D&orig_cvip=true&rt=nc

 

it's only $359 but again you gotta lift it up and refeed it in but if you got the right set up it could work.. if you can find one...

one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
one baker's 'never ever do' is the next baker's 'i swear by this'
Reply
post #13 of 23

Why I bought a sheeter. 

 

I am a little over 5 foot tall and would be worn out, after rolling out the fondant and it would be dried out by the time, I got it rolled out to the right size.  

 

I've had the CDR600 Somerset 30 inch, for 9 or 10 years?  I bought it brand new and it was so worth it!!!! 

I had to cover 13 tiers last weekend and it was a breeze. 

 

I love my sheeter!  It works perfectly.  It saves me fondant, time and money!

post #14 of 23
Thanks so muchCindiM can u tell me what's the biggest cake you can make with it?
Also do u put corn flour on it so it dosnt stuck icon_smile.gif
post #15 of 23
Sorry stick. Also can u colour the fondant before putting it through the machine or does it become sticky?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating Business
Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › Advice on buying a dough sheeter/roller?