Many types of rolling pins are used in the bakeshop for rolling out doughs. Perhaps the most versatile pin, used for most general rolling tasks, is simply a solid hardwood rod,about 2 in. (5 cm) thick and 20 in. (50 cm) long. A French rolling pin is about 2 in. (5 cm) thick at the center and tapered toward the ends. It is useful for rolling pie doughs and other doughs that must be rolled to a circular shape.
For large quantities or heavy work, a Ball-bearing rolling pins and heavy ball-bearing pin may be used.
0 comments:
Post a Comment