A tool designed for flattening dough, particularly for pies, sometimes consists of two clean rollers separated by an adjustable hole. Dough is fed via this hole, changing into progressively thinner with every go. This mechanized strategy contrasts with guide strategies utilizing a rolling pin, providing larger velocity and uniformity in thickness.
Uniform crust thickness contributes considerably to even baking, stopping a pie from having areas which might be burnt whereas others stay undercooked. Consistency in dough thickness additionally impacts the pie’s total look and texture. Traditionally, reaching constant thinness relied solely on ability and follow with a rolling pin. The appearance of this mechanical help considerably simplified the method, making uniform, skinny crusts achievable for each novice and skilled bakers. This effectivity has proved invaluable in business settings the place massive portions of pies are produced.