There are two types of sheeter boards for RS101. The standard white board (SB-03) as supplied with the RS101 and this blue board (SB-05) for more heavy-duty work. The heavy-duty board can handle more dough at a time, 500g rather than 300g. It's a little longer too to allow for rolling out of more dough. The three-ply material makes it suitable for a wider range of doughs including: puff pastry, croissant dough, Danish pastry dough, short-crust pastry, pasta and cookie dough.
Dimensions: 700mm x 300mm.
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There are two types of sheeter boards for RS101. The standard white board (SB-03) as supplied with the RS101 and this blue board (SB-05) for more heavy-duty work. The heavy-duty board can handle more dough at a time, 500g rather than 300g. It's a little longer too to allow for rolling out of more dough. The three-ply material makes it suitable for a wider range of doughs including: puff pastry, croissant dough, Danish pastry dough, short-crust pastry, pasta and cookie dough.
