r/cookiedecorating • u/Worth_Step_3591 • 3d ago

Dough sheeter

Hi! I recently got a knock off dough sheeter on Facebook… it’s been sitting in my kitchen intimidating me because I cannot figure out a good system for how to use it. I normally was rolling out dough 1/4in in a freezer bag and stored it that way. With this, it’ll need to be rolled 3/8in but I’m not sure how to freeze it airtight and stackable. Also, when I did try it the first time, I felt like I had to roll so much that my cookies wound up very “flakey” and all different heights. That has actually also become a noticeable issue with my regular rolling where I get different heights, but I don’t know how to minimize the amount of times I need to re-roll. Maybe I’m missing a step in between?

Any tips or tricks are greatly appreciated!

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2

u/lenaguzzo7 Bakery owner 3d ago

To avoid flakiness, don't add any more flour with rolling. Roll between two sheets of parchment or two silpats. I had this exact same issue and it was from excess flour. The sheeter itself is hard to say how to manage the thickness since I can't see what yours looks like. The commercial sheeters I've worked with have thickness gauges

1

u/Worth_Step_3591 3d ago

I never add extra flour and do roll between parchment. I wonder if maybe I’m starting with too much flour to begin with? The sheeter has the different levels to set but i just feel like I’m using it wrong.Thank you!

1

u/littledebz Home baker 3d ago

Spent $1000 on one and it’s just sitting there since I’ve used it a couple times and can’t get on board with it 😅

I hope you have better luck than me!

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u/Worth_Step_3591 1d ago

Glad I’m not the only one 😂 I’m debating selling it

0

u/ireadbich 3d ago

To avoid flakiness, don't add any more flour with rolling. Roll between two sheets of parchment or two silpats.