Japanese Dough Sheeters or Laminators
Japanese-designed dough sheeters use a wide, rigid board for superior control and precision. The two-size models (60 cm and 90 cm) fit compact or busier kitchens — both deliver accurate, consistent results even with cold dough, saving time and elevating your pastry, dough or pasta work.
Lightweight and Space-Saving Dough Sheeter
Both dough sheeters are designed to give you maximum control in minimum space. Compact and portable, each model packs away when not in use - making them a practical choice for home kitchens or bakeries where every centimetre of bench space matters.
Japanese Design and Manufacture
Made in Japan with exceptional attention to detail, these sheeters combine durability with accuracy. The wide, rigid boards and fine thickness controls ensure consistent rolling of pastry, laminated dough or pasta - even when working with cold dough. Choose the size that fits your kitchen and batch size, and enjoy professional results every time.
FAQs
What is a dough sheeter used for?
A dough sheeter rolls dough to an even thickness, making it easier to laminate pastry, shape pasta or prepare bread dough with consistent results.
Can I use a dough sheeter with cold dough?
Yes - these Japanese dough sheeters are designed to handle cold dough efficiently, saving time and ensuring smooth, even rolling without tearing.
How much space do these dough sheeters need?
Both models are lightweight and space-saving. They pack away neatly when not in use, making them suitable for small kitchens and bakeries.
Which size dough sheeter should I choose?
The smaller model is compact and practical for lighter workloads or tighter spaces, while the larger version offers greater width and control for higher volumes.